Shoyu Ramen Soup
A rich, flavorful Japanese ramen soup with a savory soy-based broth, tender slices of pork, soft-boiled eggs, and fresh vegetables. This simplified homemade version delivers authentic taste without the hours of traditional preparation.
Ingredients
- 1 lb pork belly, sliced
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 6 green onions, chopped, whites and greens separated
- 8 cups chicken broth
- 1/2 cup soy sauce
- 3 tbsp mirin (sweet rice wine)
- 2 tbsp sake
- 1 tbsp toasted sesame oil
- 4 oz shiitake mushrooms, sliced
- 4 large eggs
- 1 lb fresh ramen noodles (or dried)
- 1 cup bean sprouts
- 2 baby bok choy, halved
- 1 sheet nori (dried seaweed sheets), cut into strips
- 1 tsp chili oil (for serving)
Instructions
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1
Start by preparing the soft-boiled eggs. Bring a small pot of water to a boil, then carefully lower 4 large eggs into the water. Cook for exactly 6 minutes for soft-boiled eggs with runny yolks, or 7 minutes for slightly firmer yolks.
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2
Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs and set aside.
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3
In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Add 1 lb sliced pork belly and cook until browned and crispy on the edges, about 5-7 minutes. Transfer the pork to a plate, leaving the fat in the pot.
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4
Reduce heat to medium and add 4 minced garlic cloves, 2 tbsp minced fresh ginger, and white parts of the 6 chopped, whites and greens separated green onions to the pot. Sauté until fragrant, about 1-2 minutes.
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5
Add 8 cups chicken broth, 1/2 cup soy sauce, 3 tbsp mirin (sweet rice wine), and 2 tbsp sake to the pot. Bring to a gentle simmer.
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6
Add 4 oz sliced shiitake mushrooms and simmer for 10 minutes to develop the flavors. Stir in 1 tbsp toasted sesame oil.
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7
While the broth simmers, cook 1 lb fresh ramen noodles (or dried) according to package instructions in a separate pot. Drain well.
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8
In a small pan, quickly stir-fry 2 halved baby bok choy with a splash of water until just wilted, about 2-3 minutes.
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9
To assemble the ramen bowls: Divide the cooked noodles among four serving bowls. Ladle the hot broth over the noodles.
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10
Top each bowl with slices of the cooked pork belly, halved soft-boiled eggs, 1 cup bean sprouts, wilted bok choy, the green parts of the green onions, and 1 sheet cut into strips nori (dried seaweed sheets).
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11
Drizzle with 1 tsp chili oil (for serving) if desired and serve immediately.