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Homemade Soy Sauce Ramen Noodles

A comforting homemade ramen dish packed with rich flavors, allowing you to control the ingredients and customize the taste.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

Broth Ingredients
  • 1000 ml water For the broth
  • 3 pieces chicken wings
  • 10 g dried sardines (niboshi) Optional
  • 15 g bonito flakes (katsuobushi) Optional
  • 10 g dried kelp (kombu)
  • 20 g ginger root Sliced
  • 2 cloves garlic Smashed
Tare Ingredients
  • 100 ml water From the broth
  • 50 ml Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp mirin
  • 1 tbsp sake
  • ½ tsp sugar
  • 1 pinch salt
Noodle and Topping Ingredients
  • 2 portions ramen noodles
  • 50 g chicken skin
  • pork chashu braised pork belly For topping
  • ramen egg or soft boiled eggs For topping
  • seasoned bamboo shoots menma For topping
  • narutomaki fish cake (narutomaki) For topping
  • roasted seaweed for sushi nori For topping

Method
 

Broth Preparation
  1. Start by heating 1000 ml of water in a pot. Add chicken wings, dried sardines, bonito flakes, dried kelp, ginger, and garlic.
  2. Let it simmer for about 30 minutes. Then, strain the broth and set it aside.
Tare Preparation
  1. In a small pot, add 100 ml of the broth you just made.
  2. Mix in the soy sauce, mirin, sake, sugar, and a pinch of salt. Heat gently until it simmers.
Assembly
  1. Cook the ramen noodles according to the package instructions. Once cooked, drain and place them in a bowl.
  2. Pour hot broth over the noodles and add the tare.
  3. Top your ramen with pork chashu, a ramen egg, seasoned bamboo shoots, narutomaki fish cake, nori, and finely chopped green onions to finish.

Notes

Use fresh ingredients for the best flavor. Adjust the seasoning in the tare according to your taste. Don’t rush the broth; let it simmer to develop the flavor. Feel free to add your favorite toppings to customize your bowl. If storing leftovers, keep the broth and noodles separately in airtight containers.