「自家製、醤油ラーメン」ラーメンスープから醤油だれの作り方まで

What's in it

8 parts read from its 14 ingredient lines and its title.

Broth base

• Chicken “鶏がら…1羽分”
• Seafood or dashi (kombu, bonito, niboshi) “昆布…5g”

Tare and seasoning

• Soy sauce (shoyu) “醬油…150ml（チャーシュー、醤油だれ用）”
• Vinegar “酢…小さじ1/2（チャーシュー、醤油だれ用）”

Noodles

• Ramen noodles, kind not stated “中華麺…2玉”

Toppings

• Chashu “醬油…150ml（チャーシュー、醤油だれ用）”
• Pork (other cuts) “豚肩、または豚バラブロック…500g～”

How it is served

• Served in soup named in the title

Against the usual Shoyu

It has 3 of the 6 parts of the usual Shoyu ramen: chicken, soy sauce (shoyu) and chashu. Not on it: menma (bamboo shoots), nori and scallion or negi.

Less usual for the style: vinegar (in 15% of Shoyu recipes).

A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba.