Shoyu (Soy Sauce) Ramen is the classic flavor of Tokyo. A clear, elegant broth made from a double soup of chicken and dashi is seasoned with a complex soy sauce tare. It is lighter than heavy Tonkotsu but deeply flavorful.
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Make the Tare: Combine soy sauce, mirin, sake, garlic, ginger, and kombu in a small saucepan. Bring to a .
the tare gently for 10 minutes to infuse flavors and boil off the alcohol.
Remove the aromatics (kombu, garlic, ginger) from the Tare. Set the liquid aside.
Make the Soup: In a large separate pot, combine the chicken stock and dashi stock. Bring to a boil, then keep at a steady .
Bring a large pot of unsalted water to a rolling boil for the noodles.
Preheat the ramen bowls by rinsing them with hot water. This keeps the soup hot.
Assembly (per bowl): Pour 2 tablespoons (30ml) of Tare into the bottom of each bowl. Add a little aroma oil (lard or chicken fat) if available (optional).
Cook the noodles in the boiling water for the time specified on the package (usually 1-2 minutes for fresh). Drain well.
Pour 350ml of the hot soup mixture into each bowl over the Tare.
Add the drained noodles and fold them neatly with chopsticks.
Top quickly with 2 slices of chashu, half an egg, menma, scallions, and a sheet of nori tucked into the side. Serve immediately.
