AI-generated culinary illustration
mediumsoupmeatCC0 1.0 Universal
Japanese Shoyu Ramen (Soy Sauce Broth with Fresh Noodles, Soft Ajitsuke Egg and Nori)
The Tokyo ramen standard: a fragrant, clear chicken broth flavored with seasoned soy tare, served with springy ramen noodles, soft-boiled marinated ajitsuke egg, bamboo shoots, scallions, and nori.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
2servings
- Fresh or dried ramen noodles200 g
- Rich chicken stock750 ml
- Japanese soy sauce45 ml
- Soft-boiled eggs2 piece
- Fresh ginger slices15 g
- Garlic cloves, crushed2 clove
- Toasted sesame oil1 tbsp
- Scallions, sliced2 stalk
- Nori seaweed sheets, halved2 piece
Preparation Steps
1
Boil eggs for 6.5 minutes, transfer immediately to ice bath, peel, and marinate lightly in a splash of soy sauce.
8 min timer
2
Heat sesame oil in a pot, sizzle ginger and garlic for 1 minute, pour in chicken stock and soy sauce, and simmer gently for 10 minutes.
10 min timer
3
Cook ramen noodles in boiling water according to package directions (2-3 minutes) and shake dry.
3 min timer
4
Divide noodles into prewarmed bowls, ladle hot broth over them, and garnish with halved eggs, sliced scallions, and nori sheets.
2 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
