Tokyo-Style Shoyu Ramen (Classic Japanese Soy Sauce Chicken Broth Ramen)
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.
Adjust Servings
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.
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