Traditional Shoyu Ramen

6 steps. Take it one step at a time.

1. 01

   Bring a small pot of water

   Bring a small pot of water to a rolling boil. Carefully lower the egg into the water and boil for 6 minutes and 30 seconds for a jammy yolk. Immediately transfer to an ice bath for 5 minutes before peeling.

   7 min
2. 02

   Combine chicken stock, smashed garlic, and sliced ginger

   In a medium saucepan, combine chicken stock, smashed garlic, and sliced ginger. Bring to a simmer over medium heat and let it infuse for 20 minutes. Strain out the solids before serving.

   20 min
3. 03

   While the broth simmers, lightly sear the pork belly slices

   While the broth simmers, lightly sear the pork belly slices in a pan over medium-high heat until golden brown on both sides. Set aside.

   5 min
4. 04

   Combine the soy sauce and mirin

   In your serving bowl, combine the soy sauce and mirin to create the 'Tare' seasoning base.

5. 05

   Cook the fresh ramen noodles

   Cook the fresh ramen noodles in boiling water according to package instructions (usually 2-3 minutes). Drain well.

   3 min
6. 06

   Pour the hot strained broth

   Pour the hot strained broth into the serving bowl with the tare. Add the cooked noodles and stir gently. Top with the seared pork belly, halved soft-boiled egg, chopped green onions, and a sheet of nori.