Homemade Shoyu Ramen

Make the broth

1. Blanch the bones for a cleaner broth: Add chicken and pork bones to a large pot, cover with water, and bring to a boil. Boil 10 minutes, then drain and rinse the bones. Rinse the pot too.

   

2. Simmer gently: Return bones to the pot and add 10 to 12 cups fresh water. Bring to a gentle simmer. Skim foam and scum for the first 20 minutes. Keep it at a steady simmer, not a rolling boil.

3. Add aromatics: Add onion, carrot, garlic, ginger, and leek or scallions. Simmer uncovered for 3 to 4 hours, adding hot water as needed so the bones stay mostly covered.

   Broth target: Aim for about 8 cups finished broth for 4 bowls. If you are running low, top up with hot water during the simmer.

4. Add kombu at the end (optional): During the last 30 minutes, add kombu. Do not boil hard once kombu is in, just a gentle simmer.

5. Strain: Strain broth through a fine-mesh strainer into a clean pot or bowl. Discard solids. Taste the broth. It should be flavorful but not salty. Tare does the final seasoning.

   Optional clean-up move: If you want a cleaner shoyu bowl, chill the broth, lift off the fat cap, and reheat. If you want richer vibes, stir some of it back in.

   

Braise the chashu-style pork

1. Sear for flavor: While the broth simmers, heat 1 tablespoon neutral oil in a skillet over medium-high heat. Sear pork belly or shoulder 2 to 3 minutes per side until browned.

   

2. Braise: Add pork to a medium pot. Add soy sauce, mirin, sake, brown sugar, water, garlic, ginger, and scallions. Bring to a simmer, cover, and cook 60 to 90 minutes, turning occasionally, until very tender.

   Chashu expectations: This is a quick home, chashu-style method. Traditional chashu is often rolled and braised longer. Pork belly slices neatly and stays silky. Pork shoulder is a little leaner and more shreddable.

   

3. Cool and slice: Let pork cool in the braising liquid for 20 minutes. Slice thin. Save the braising liquid for spooning over pork or stirring into broth if you want extra richness.

Make the tare and eggs

1. Shoyu tare: In a small saucepan, combine soy sauce, mirin, sake, sugar, and rice vinegar (if using). Warm over medium heat just until the sugar dissolves, 1 to 2 minutes. Cool.

   Salt note: Soy sauces vary by brand. This is why seasoning per bowl is your friend. Start small and build.

2. Cook the eggs: Bring a small pot of water to a gentle boil. Lower eggs in carefully and cook 7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, then peel.

   

3. Marinate: Stir soy sauce, mirin, and water in a small container. Add peeled eggs and marinate at least 4 hours, ideally overnight, flipping once if they float.

Make the aromatic oil

1. In a small saucepan, warm neutral oil over medium-low. Add scallions and garlic and cook 2 to 4 minutes until fragrant. Keep it gentle.

   Goal: Do not let the garlic or scallions brown. Keep them pale golden at most, or the oil can turn bitter. Off heat, stir in sesame oil (optional). Set aside.

   

Assemble the ramen

1. Reheat broth: Bring strained broth back to a simmer. Keep it hot.

2. Cook noodles: Cook ramen noodles according to package directions. Stir right after dropping them in so they do not clump. Drain well.

   Rinse? Only rinse if the package explicitly tells you to. Otherwise, skip it so the noodles keep their texture and the broth clings.

   (Pro move: warm your serving bowls with hot water, then dump them right before building.)

3. Build each bowl: Add 1 1/2 to 2 tablespoons tare to each bowl (start with 1 1/2 if you are salt-sensitive). Add 1 to 2 teaspoons aromatic oil. Ladle in about 2 cups hot broth and stir.

4. Add noodles and toppings: Add noodles, then top with sliced chashu, halved ramen egg, nori, and any veggies. Finish with sesame seeds or chili oil if you like.

   

5. Taste and adjust: Too mild? Add a tiny splash more tare. Want richer? Add a spoon of chashu braising liquid or a bit more aromatic oil.

Practical tips and variations

• Shortcut strategy: Make broth and pork on Sunday, then do noodles and assembly on a weeknight. Ramen night becomes a 20-minute situation.
• Chicken-only option: Skip pork bones and use 3 1/2 to 4 lb chicken parts. The broth will be lighter but still delicious.
• Miso ramen twist: Replace half the tare with 1 to 2 tablespoons miso per bowl. Stir miso into a ladle of hot broth first so it dissolves smoothly.
• Spicy ramen: Add chili oil to the bowl, not the pot, so everyone can control heat.
• Vegetarian-ish bowl (still cozy): Make a broth with kombu, dried shiitake, onion, and garlic, then use the same tare and toppings like corn, spinach, and marinated tofu. (The tare here is soy-based and typically vegetarian, but always check labels, and obviously skip the pork and egg.)
• Do not overcook noodles: Slightly under is better. They keep cooking in the hot broth.