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Shoyu Ramen
Classic clear soy-seasoned ramen broth with chicken, bamboo shoots and marinated egg. Warming the serving bowls before the broth goes in is a small step that keeps the ramen properly hot all the way to the last bite.
Ingredients
Instructions
Season hot chicken stock with soy, mirin and sesame oil. Taste and adjust.
Cook ramen noodles separately, drain.
Place noodles in warmed bowls.
Ladle hot broth over.
Arrange chashu, egg, bamboo shoots, corn and nori. Scatter spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
