Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Shoyu Ramen
The original clear brown ramen: a chicken-and-dashi broth seasoned with a soy tare, poured over springy noodles with chashu and egg.
Pinagmulan
Recipe ni Ramen-ya kitchens · 👨🍳 Chef · In the style of Tokyo shoyu ramen shops
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Japanese · shoyu (soy) style / 醤油ラーメン — Shoyu (soy sauce) is the oldest and most widespread ramen seasoning, and the clear brown Tokyo style (Tokyo rāmen) is its emblem — a soy-based tare added to a chicken-and-dashi broth.
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Panoorin habang niluluto · 3 na video
⏱ 30 min🍽 2 na serving🔥 520 kcal🇯🇵 Japan
Walang gatas
Mga hakbang
Warm the chicken stock gently and keep it just below a simmer so it stays clear.
Spoon the soy tare into two deep bowls — a few tablespoons each sets the seasoning of the finished bowl.
Boil the noodles in a large pot of unsalted water for the time on the package, stirring so they cook evenly, then drain well.
Ladle the hot stock into each bowl over the tare and stir once to blend into a clear brown broth.
Lift the drained noodles into the broth and straighten them into a neat mound.
Arrange chashu, half an egg, menma, nori and scallion on top, and serve at once while steaming.
💡 Mga tip
- The tare, not the stock, carries the salt — taste one bowl and adjust before you add the noodles.
- Undercook the noodles slightly; they keep softening in the hot broth.
- Warm the serving bowls first so the soup stays hot to the last mouthful.
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