Chuka Soba (Original Japanese Ramen)

What's in it

16 parts read from its 38 ingredient lines, its title and its method.

Broth base

• Pork bone (tonkotsu) “3 pc Pre-boiled pork bone”
• Chicken “400 g Pre-boiled chicken feet”
• Seafood or dashi (kombu, bonito, niboshi) “1 pc Kombu”
• Vegetable or mushroom “3 pc Dried shiitake mushroom”

Tare and seasoning

• Soy sauce (shoyu) “250 ml Usukuchi shoyu”
• Mirin “50 ml Mirin”
• Vinegar “10 ml Rice vinegar”
• Tare made in the recipe “30 ml Ramen sauce (tare)”

Noodles

• Ramen noodles, kind not stated “30 ml Ramen sauce (tare)”

Toppings

• Chashu “400 ml Chashu sauce”
• Pork (other cuts) “1 kg Pork loin”
• Ground pork or other minced meat “150 g Minced pork”
• Marinated egg (ajitama) “Ajitama”
• Menma (bamboo shoots) “Menma”
• Naruto or kamaboko fish cake “Naruto”

How it is served

• Served in soup from the method

Against the usual Shoyu

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

Less usual for the style: pork bone (tonkotsu) (in 10% of Shoyu recipes), vegetable or mushroom (in 15% of Shoyu recipes), vinegar (in 15% of Shoyu recipes), tare made in the recipe (in 10% of Shoyu recipes) and ground pork or other minced meat (in 10% 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.