A classic Tokyo-style ramen built around clear broth and a savory soy tare.
The Story
Shoyu ramen is one of the classic styles associated with Tokyo and the early development of ramen in Japan. Traditionally, it combines a clear chicken or pork broth with soy sauce, giving the soup its characteristic brown color and savory flavor. Simple toppings like chashu, menma, and green onion complete a style that became a foundation for ramen across Japan.
Chintan Broth
Ingredients
- 26 g kombu
- 2 dried shiitake mushrooms
- 1 L water
- 1/2 napa cabbage
- 3/4 carrot
- 1/2 white onion
- 1 clove garlic
- 15 g ginger
- 1 large green onion
- 1 kg chicken backs
- 1 kg pork femurs
- 330 g chicken feet, nails removed
- 65 g pork fat
- 33 g katsuobushi
Instructions
- Soak the kombu and shiitake in 1 L water overnight.
- Prepare the vegetables and aromatics.
- Blanch chicken bones for 30 seconds and pork bones for 3 minutes.
- Add the bones and pork fat to a pot. Bring to a small boil and skim the scum.
- Simmer at about 195°F for 6–8 hours.
- With 1 1/2 hours remaining, add the aromatics.
- Bring the dashi to just below a boil, remove the kombu, and add 33 g katsuobushi.
- Steep until the scum is gone, add to the soup, and strain.
Tare
Ingredients
- 250 ml soy sauce
- 150 ml light soy sauce
- 30 ml tamari
- 40 ml mirin
- 40 ml sake
- 15 g kombu and niboshi
- 5 g MSG
Instructions
- Combine the soy sauces, mirin, sake, kombu, and niboshi and soak overnight.
- The next day, bring to a boil and remove the solids.
- Add the MSG and strain.