Japanese
Shoyu Ramen
A weeknight version of Tokyo soy ramen. A proper shop simmers bones overnight; this builds a respectable broth in an hour by leaning on good stock and a strong tare.
- Time
- 1 hr
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Steep the kombu and shiitake in the cold stock for 30 minutes, then heat gently to just below a simmer and hold for 20 minutes. Never boil kombu or the broth turns bitter.
- 02
Make the tare by simmering the soy sauce, mirin and sake together for 2 minutes.
- 03
Boil the eggs for exactly 6 minutes 30 seconds, then ice them and peel. The yolk should still be jammy.
- 04
Strain the broth and season it with the tare, adding it a spoonful at a time until the balance is right.
- 05
Cook the noodles in a separate pot of water, never in the broth, which would turn it starchy and cloudy.
- 06
Drain the noodles hard - excess water is what makes a bowl taste thin.
- 07
Pour the hot broth over the noodles and top with the meat, halved egg, spring onion and nori.
