Weeknight Shoyu Ramen
A fast home style bowl. Springy noodles in savory soy broth with chashu pork, soft egg, and scallions.
Peek at the ingredients
Ingredients 12 ingredients
- 2 servings ramen noodles
- 600ml chicken stock
- 300ml light pork stock (or more chicken stock)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp garlic oil or neutral oil
- Chashu pork slices, to top
- Sliced green onions, to top
- Menma (seasoned bamboo shoots), to top
- Soft boiled eggs, to top
- Nori (optional)
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Method
- 1
Combine the chicken stock, pork stock, soy sauce, oyster sauce, sugar, and garlic oil in a pot. Simmer gently for 15 minutes. Taste and adjust: savory, a little sweet, deeply slurpable.
- 2
Soft boil the eggs: lower into boiling water for exactly 6 and a half minutes, then straight into ice water. Peel carefully.
- 3
Cook the noodles in a separate pot of unsalted boiling water until just springy. Drain well. Do not rinse.
- 4
Warm two big bowls with hot water, then dump it out. Divide the noodles between the bowls and ladle over the hot broth.
- 5
Top with chashu slices, halved eggs, green onions, menma, and nori. Eat immediately, loudly.
