Recipe: Shoyu Ramen

April 28, 2013

Those who know me, know that I LOVE me some ramen! Given the chance, I would probably eat it daily. Because I enjoy it so much I have created a simple broth to make at home. AND while this is no momofuku — it’s still good to me!

Keep reading for my shoyu ramen recipe!

What you need (broth):

  • 8 cups homemade chicken broth
  • 3 lbs pork loin (filet)
  • leek, chopped
  • onion, sliced
  • 2tbsp ginger, chopped
  • 4 cloves garlic
  • 1/3 cup shoyu (soy sauce)
  • salt & pepper
  • 1 pckg kombu (dried seaweed)

What you need (ramen):

  • 1 pckg chuka soba noodles
  • 4 scallions, chopped
  • sheets of dried nori (seaweed)
  • bean sprouts
  • corn kernels
  • soft boiled eggs (recipe here), sliced in half


Combine chicken stock, garlic, ginger, leek, onion, and shoyu into large pot. Bring to boil, then reduce to simmer.

To prepare pork, heat veg oil in a medium saute pan. Lightly salt & pepper the pork loin and add to pan. Brown all sides, then transfer pork loin to pot.

Simmer for 3 – 4 hours until pork is super tender.

Once pork loin is tender remove from pot, set aside to cool.

Add dried seaweed to broth and simmer for another hour.

Once slightly cooled thinly slice the pork loin.

Prepare chuka soba noodles according to package instructions.

Add ramen noodles to bowl and cover with broth. Top with scallions, nori, bean sprouts, corn, sliced pork and egg — ENJOY!

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