Tokyo-Style Shoyu Ramen
A clear soy sauce broth with a subtle layer of chicken fat defines this Tokyo classic. Light yet deeply savory, topped with narutomaki and menma.
Instructions
- 1
Blanch chicken carcass to remove impurities, then rinse clean.
- 2
Simmer chicken bones, 1 green onion, and kombu in 1.5L water for 1 hour.
- 3
Strain broth, add bonito flakes, steep 5 minutes, then strain again.
- 4
Combine soy sauce and mirin to make the tare seasoning.
- 5
Soft-boil eggs and marinate in soy sauce.
- 6
Place tare in bowl, pour hot broth, add cooked noodles and arrange toppings.
Tips
Nutrition (per serving)
Adjust Servings
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