Shoyu Ramen

What's in it

10 parts read from its 33 ingredient lines and its title.

Broth base

• Seafood or dashi (kombu, bonito, niboshi) “10 g katsuobushi (copeaux de bonite séchée)”

Tare and seasoning

• Soy sauce (shoyu) “160 ml sauce soja”
• Mirin “20 ml mirin”

Noodles

• Instant noodles “2 paquet de nouilles (nouille maison)”

Toppings

• Pork (other cuts) “500 g poitrine de porc”
• Chicken “600 g pilons de poulet”
• Boiled or soft egg “1-2 œufs”
• Menma (bamboo shoots) “menma”
• Nori “1⁄4 feuille de nori”
• Scallion or negi “1⁄2 poireau ou quelques oignons verts (cébette)”

Against the usual Shoyu

It has 4 of the 6 parts of the usual Shoyu ramen: soy sauce (shoyu), menma (bamboo shoots), nori and scallion or negi. Not on it: chicken and chashu.

Less usual for the style: chicken (in 21% 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.