Shoyu ramen is among the oldest and most popular Japanese noodle dishes, revered for its deep, savoury broth, delicate flavours, and warm comfort. This ramen type from Japan differs from others because it utilises a soy sauce-based broth. This is much lighter than other types but could be more delicious. The term "Shoyu" actually means "soy sauce," hence it is the heart of this broth, deep amber and with an umami-rich taste. The broth usually has well-balanced saltiness and mute sweetness with hints of soy and, on occasion, some ginger, garlic, or even dried fish for added depth. What makes shoyu ramen unique is its lightness and versatility, which allows the broth to indeed come through instead of having too much richness weigh it down. The noodles tend to be relatively thin and springy in shape, ideal for absorbing flavours from the broth, while slightly firm to springy in texture that draws out the depth of the rich soup. Toppings may range from slices of braised pork, green onions, bamboo shoots, soft-boiled eggs with creamy yolks, and nori. It's the layering of flavours and texture is different altogether. Shoyu ramen is ideal for people who like a balance of flavours from the bowls. The comfortingly familiar taste comes with a Japanese twist. That makes it very soothing and satisfying. While you could easily enjoy shoyu ramen throughout the year.

• 2 scallions
• 1 cup soy sauce
• 2 tbsp sugar
• 2 dried shiitake mushrooms
• 1 tbsp ginger
• 6 cloves garlic
• 2 tbsp sesame oil
• 90 gms ramen noodles
• 4 eggs
• Vegetable oil

• Let's dive into the recipe of Shoyu Ramen, the ultimate Japanese noodle soup that's an umami-packed delight.
• Start with the broth by combining chicken stock and dashi in a pot and bringing it to a simmer.
• This forms the base of the ramen's deep, savory flavor.
• While the broth is simmering, prepare the shoyu tare, the star flavor component.
• In a separate saucepan, mix a little dashi, soy sauce, mirin, sake, sugar, and dried shiitake mushrooms.
• Stir over low-medium heat until the sugar dissolves and simmer for about five minutes.
• Remove the shiitake mushrooms to balance the flavors, and your tare is ready.
• Next, make the aromatic oil to elevate the dish.
• Heat vegetable oil and sesame oil in a small saucepan over medium-low heat.
• Add minced garlic and freshly grated ginger, saut ing just until golden and fragrant.
• Strain the oil into a small bowl and set it aside.
• Now, prepare the toppings that make this dish iconic.
• Slice chashu pork and reheat it in a skillet with its cooking juices for a glossy, tender finish.
• Slice perfectly marinated ramen eggs (ajitsuke tamago) in half, yolk-side up for the perfect presentation.
• Cut nori into strips and gather toppings like scallions, narutomaki, or any other favorites.
• Cook ramen noodles according to package directions.
• Ensure they are tender but firm to avoid a mushy texture.
• Drain them thoroughly to maintain the integrity of your broth.
• Assemble the ramen by pouring about 1¼ cups of broth into each bowl.
• Stir in 2 tablespoons of shoyu tare and 1 tablespoon of aromatic oil for layered flavors.
• Add the cooked noodles, swirling them to soak up the broth.
• Top with a slice of chashu pork, two halves of ramen egg, a strip of nori, and a slice of narutomaki.
• Finish with diced scallions for a fresh, colorful garnish.
• Serve the Shoyu Ramen piping hot and enjoy the bold, umami-rich flavors.
• This Shoyu Ramen recipe brings the warmth and comfort of a Japanese noodle bar straight to your kitchen.
• Slurp it up and savor every bite!