Tokyo · Japan
Shoyu Ramen
A practical Tokyo-style bowl built around clear broth, soy tare, springy noodles, and restrained toppings.
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Method
5 clear steps
- 1
Simmer stock, ginger, and garlic gently, then strain. Keep the heat low so the broth remains clear.
- 2
Warm soy sauce, mirin, and sesame oil without boiling. Divide between serving bowls.
- 3
Warm chashu or mushrooms, halve the eggs, slice scallions, and cut the nori.
- 4
Boil noodles until springy, agitate early, drain well, and do not rinse.
- 5
Ladle broth over tare, add noodles, arrange toppings lightly, and serve immediately.
