Tokyo · after dark
A bowl belongs to the pace of the city.
Tokyo ramen shops are often compact, fast-moving rooms where a deeply prepared broth meets a meal served in minutes.
Image source: Wikimedia Commons contributor · license on source pageTokyo · Japan
Shoyu Ramen
醤油ラーメン · SHOH-yoo RAH-men
A practical Tokyo-style bowl built around clear broth, soy tare, springy noodles, and restrained toppings.
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Method
5 steps · 1 hr 20 min
Build the aromatic broth
Simmer stock, ginger, and garlic gently, then strain. Keep the heat low so the broth remains clear.
Make the shoyu tare
Warm soy sauce, mirin, and sesame oil without boiling. Divide between serving bowls.
Prepare the toppings
Warm chashu or mushrooms, halve the eggs, slice scallions, and cut the nori.
Cook the noodles last
Boil noodles until springy, agitate early, drain well, and do not rinse.
Assemble without delay
Ladle broth over tare, add noodles, arrange toppings lightly, and serve immediately.
Cook’s tipTaste the broth and tare together. Correct the bowl with tare by the teaspoon instead of adding plain soy sauce.
StorageChill broth, tare, and toppings separately for up to 3 days. Cook fresh noodles only when serving.
Tools
- Stockpot
- Small saucepan
- Fine-mesh strainer
- Noodle basket or colander
- 2 deep serving bowls
Cook it one step at a time, with timers.
Start Cook Mode →A visual story from Tokyo
Image source: Wikimedia Commons contributor · license on source pageRelated by place or technique
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