Shoyu Ramen
A comforting bowl of Japanese-style shoyu ramen with a savory soy-seasoned chicken broth, springy noodles, tender sliced pork, jammy eggs, garlic, ginger, and fresh green onions.
Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 pound pork loin, boneless
- 4 cups water
- 4 large eggs
- 8 cups chicken broth
- 0.5 cup soy sauce
- 1 2-inch piece fresh ginger
- 4 cloves garlic
- 1 tablespoon sesame oil
- 24 ounces fresh ramen noodles
- 4 green onions
Cooking instructions
- Place the pork and water in a medium saucepan. Bring to a gentle simmer over medium heat, cover, and cook until the thickest part reaches 145°F, about 18–22 minutes. Transfer the pork to a plate, rest for 5 minutes, then slice thinly. (about 22 min) — 145°F internal
- While the pork cooks, bring a separate saucepan of water to a boil. For fully set eggs, cook 10 minutes. If you prefer 7-minute jammy yolks, use pasteurized shell eggs. Transfer to ice water, cool, peel, and halve. (about 10 min) — Boiling water
- In a large pot, combine the chicken broth, soy sauce, ginger, garlic, and sesame oil. Bring to a gentle simmer and cook for 15 minutes. Remove the ginger and garlic, then taste and adjust with a little water if the broth is too salty. (about 15 min) — Gentle simmer
- Cook the ramen noodles separately according to the package directions until just tender. Drain well; do not rinse unless the package directs you to. (about 4 min) — Boiling water
- Divide the noodles among four bowls. Ladle in the hot broth and arrange the sliced pork and halved eggs on top. Finish with sliced green onions and serve immediately. (about 3 min) — Hot