Shoyu ramen is one of my favourite types of ramen because it is flavorful without being as heavy as Tonkotsu ramen.
The slow-cooked, incredibly delicious Japanese-style broth is essential to the success of this traditional ramen. It’s a filling and mouthwatering dish when paired with the full-flavoured braised pork belly, marinated eggs, and noodles!
I hope you enjoy preparing this recipe. This goes well with the Cranberry-Pecan Goat Cheese Appetizer. Dive right in!
Classic Shoyu Ramen with Braised Pork Belly
Print RecipeIngredients
- Braised Pork Belly:
- 1 pound of pork belly, cut into eight equal pieces
- 1 piece of ginger, rinsed, halved, and lightly smashed
- 4 scallions, washed and trimmed
- 1/2 a cup of sake
- 1 1/2 cups of warm water
- 1 (2×2 inch) piece of dried kombu
- 2 tablespoons of brown sugar
- 4 tablespoons of soy sauce
- 1 tablespoon of mirin
- Soup Base:
- 2 pounds of chicken bones or wings
- 2 pounds of pork spareribs
- 2 bunches of scallions, cleaned and trimmed
- 1 head garlic, halved horizontally
- 1/2 a cup of soy sauce
- 1/4 cup of sake
- 2 tablespoons of brown sugar
- Marinated Eggs:
- 2 pieces of eggs
- 1 tablespoon of sake
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- Dashi Stock:
- 2 (6×5 inch) pieces of dried kombu
- 1 1/2 ounces of bonito flakes
- 8 cups of water
- Assembly:
- Ramen noodles
- Toppings such as thinly sliced scallion, sliced fish cake, toasted nori, and boiled spinach
- Seasonings such as chilli oil and shichimi togarashi
Instructions
Marinated Eggs
- Bring a small pot of water to a boil. Add the eggs and cook for 7 minutes on low heat. Remove and place in a dish of ice water. Peel the eggs and put them in a small plastic bag.
- In a small pot or microwave, heat the sake, soy sauce, and mirin for 30 seconds or 1-2 minutes, depending on your preference. Allow 5 minutes to cool before adding to the bag with the eggs.
- Seal the bag tightly, making sure the eggs have adequate contact with the marinade. Allow to settle in the refrigerator overnight or at room temperature for 4-5 hours.
- Remove the eggs from the marinade and cut them in half lengthwise when ready to use.
Soup Base
- In a large pot, combine pork and chicken bones and fill them with water. Bring the water to a boil over high heat.
- When the water begins to boil, drain it through a colander or mesh strainer. Remove the water. Freshwater should be used to rinse the bones thoroughly.
- Return the bones, scallions, garlic, and ginger to a big clean pot. Bring to a boil over high heat, covered with water.
- Reduce the heat to medium-low and continue to simmer for 4 hours, or until the stock has reduced to about 1 quart.
- Using a fine-mesh strainer, strain the broth into a clean pot. Solids should be discarded. To the broth, add soy sauce, sake, and brown sugar. Bring to a boil over high heat before removing off the heat. Please keep it in the fridge until you’re ready to use it. The broth can also be stored in the refrigerator.
Braised Pork Belly
- In a pot, combine the pork belly, smashed garlic halves, and the scallions. Bring to a boil over high heat with enough water to cover.
- Reduce the heat to medium-low and continue to cook for about 3 hours, or until the pork is extremely soft. When the water level in the pot is too low to cover the pork, add warm water.
- Transfer the pork to a clean pot and add the sake, water, kombu, brown sugar, and soy sauce. Bring to a boil over high heat, then reduce to medium-low heat and simmer until most of the liquid has been reduced, turning the pieces occasionally.
- Add mirin, and cook another minute until absorbed. Remove pork from heat and reserve until ready to use.
Dashi Stock
- Soak the kombu in water for 30 minutes. Bring to a boil over high heat, then remove the kombu.
- Remove from the heat and top with bonito flakes. Allow for a 15-minute steep before straining the stock. Solids must be discarded and reserve stock until ready to use.
Assembly
- Cook the noodles as per the package directions. In a mixing dish, combine saved soup stock and dashi to taste, then add noodles.
- Serve with chosen toppings.
