Homemade Shoyu Ramen Noodles (Soy Sauce Flavored Chuka Soba)

What's in it

16 parts read from its 23 ingredient lines, its title and its method.

Broth base

• Chicken “4 chicken wings (scored along the bone on the skinless side, drumettes or wingettes also work)”
• Seafood or dashi (kombu, bonito, niboshi) “10 g dried sardines (niboshi) (heads and gut sacs removed)”

Tare and seasoning

• Soy sauce (shoyu) “3 tbsp Japanese soy sauce (koikuchi shoyu)”
• Mirin “1 tbsp mirin”
• Tare made in the recipe a heading in the list

Aroma oil

• Chicken fat (chiyu) “50 g chicken skin (or store-bought chicken oil, duck fat, or goose fat (½ to 1 tbsp per bowl))”
• Lard or back fat “½ tbsp lard (or neutral oil)”

Noodles

• Ramen noodles, kind not stated “2 portions ramen noodles (medium-thin to medium-thick)”

Toppings

• Chashu “pork chashu (sliced)”
• Pork (other cuts) “pork chashu (sliced)”
• Marinated egg (ajitama) “ramen egg (halved, or plain soft-boiled egg)”
• Menma (bamboo shoots) “seasoned bamboo shoots (menma)”
• Nori “roasted seaweed for sushi (nori)”
• Scallion or negi “finely chopped green onions”
• Naruto or kamaboko fish cake “narutomaki fish cake (sliced)”

How it is served

• Served in soup from the method

Against the usual Shoyu

It has 6 of the 6 parts of the usual Shoyu ramen: chicken, soy sauce (shoyu), chashu, menma (bamboo shoots), nori and scallion or negi.

Less usual for the style: tare made in the recipe (in 10% of Shoyu recipes), chicken fat (chiyu) (in 10% of Shoyu recipes), lard or back fat (in 15% of Shoyu recipes) and naruto or kamaboko fish cake (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.