Tokyo-Style Shoyu Ramen (Classic Japanese Soy Sauce Chicken Broth Ramen)
Quick answer
Tokyo-style shoyu ramen is considered the closest descendant of the original ramen that appeared in Japan over a century ago.
What makes this special
- Tokyo-style Shoyu Ramen builds its classic flavor on a soy-seasoned chicken and dashi base.
- Katsuobushi steeped 5 minutes into chicken stock adds a second dashi layer
- Kaeshi tare placed in the bowl first before hot broth is poured over
Key ingredients
Core cooking flow
- 1 Blanch 500 g chicken carcass in boiling water for about 3 minutes, until foam and blood rise.
- 2 Put 1.5 L water, the cleaned chicken bones, 1 green onion, and 10 g kombu in a pot.
- 3 When the broth looks clear and light amber, strain it.
Tokyo-style shoyu ramen is considered the closest descendant of the original ramen that appeared in Japan over a century ago. The broth starts with chicken carcasses simmered until the liquid turns a warm amber, then seasoned with kaeshi - a concentrated blend of soy sauce, mirin, and sugar that has been cooked and rested. A thin film of chicken fat floats on the surface, trapping heat and delivering a gentle richness with each spoonful. The noodles are thin and straight, designed to be slurped quickly before they soften, and their wheat flavor stands distinct against the soy-tinged broth. Classic toppings include narutomaki fish cake with its pink spiral, strips of menma, a halved soft-boiled egg, and a sheet of nori. The bowl is intentionally restrained - no heavy pork fat, no thick miso - letting the clarity of the soy-chicken combination speak for itself.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Blanch 500 g chicken carcass in boiling water for about 3 minutes, until foam and blood rise.
Drain, then rinse under running water, cleaning between the bones so the finished broth stays clear.
- 2Control
Put 1.5 L water, the cleaned chicken bones, 1 green onion, and 10 g kombu in a pot.
Simmer over medium-low heat for 1 hour, skimming foam often and avoiding a rolling boil.
- 3Step
When the broth looks clear and light amber, strain it.
Add 15 g bonito flakes off the heat, steep for 5 minutes only, then strain again through a fine sieve so the flavor stays clean, not harsh.
- 4Control
Warm 4 tbsp soy sauce and 2 tbsp mirin in a small pot over low heat.
As soon as the edges begin to bubble lightly, turn off the heat to round the tare without reducing it too much.
- 5Heat
Boil 2 eggs for 6 minutes 30 seconds, then chill in cold water and peel.
Slice 4 narutomaki pieces if needed, drain 60 g menma, and cut the remaining green onion for a fresh topping.
- 6Finish
Cook 200 g ramen noodles in boiling water slightly less than the package time so they stay firm.
Add tare and hot broth to bowls, then place noodles, eggs, narutomaki, menma, and green onion on top and serve immediately.
After the steps
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