Soup

Shoyu Ramen

A dish featuring clear chicken broth, chashu pork belly, soy tare, marinated egg, resilient noodles, and spring onions.

What you’ll need

• ramen noodles: 500 g
• chicken bones: 1200 g
• pork belly: 600 g
• soy sauce: 150 ml
• mirin: 80 ml
• eggs: 4 pcs
• spring onions: 100 g
• water: 2500 ml
• ginger: 30 g
• garlic: 20 g
• sugar: 30 g
• salt: 8 g

How to make it

1. Cover the chicken bones with cold water, bring to a boil, and cook for 10 minutes. Drain and wash the bones and pot thoroughly; this removes blood for a cleaner broth.

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