Shoyu Ramen

Soy sauce-based chicken ramen with a clear, deeply savory brown broth.

Ingredients

• 2 lbs chicken backs and wings
• 4 cups dashi (kombu + bonito flakes)
• Shoyu tare: 1/2 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar
• 4 ramen noodle portions
• 4 soft-boiled marinated eggs

Chicken breast, poached and sliced

• Toppings: menma (bamboo shoots), nori, narutomaki, green onion, sesame oil

Directions

1. Roast chicken parts in oven at 400°F 20 minutes until browned.
2. Simmer roasted chicken in 8 cups water 1.5 hours. Strain and degrease slightly.
3. Make dashi: soak kombu 30 min, heat to just below boil, add bonito flakes, steep 5 min, strain.
4. Combine chicken broth and dashi. Mix shoyu tare separately.

Cook ramen noodles. Ladle broth over.

1. Add 1-2 tbsp tare to each bowl, then hot broth. Add toppings.

Notes

Shoyu ramen should have a clear, not cloudy, broth. Dashi adds the essential umami base layer that separates ramen from regular chicken noodle soup.