Name: Tamago Shoyu Ramen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 servings Fresh Ramen Noodles; 4 pcs Large Eggs; 6 cups Chicken Stock or Dashi; 0.5 cup Japanese Soy Sauce (Shoyu); 3 tbsp Mirin; 1 tbsp Sesame Oil; 1 tbsp Fresh Ginger, minced; 3 cloves Garlic Cloves, minced; 2 stalks Green Onions, sliced; 2 sheets Nori Sheets; 0.5 cup Bamboo Shoots (Menma)

Asian

Tamago Shoyu Ramen

Experience the ultimate comfort food with this Tamago Shoyu Ramen, featuring a deep, umami-rich soy sauce broth and springy wheat noodles. The centerpiece is the Ajitsuke Tamago—perfectly soft-boiled eggs marinated in a sweet and salty soy glaze that melts into the soup.

Prep

20m

Cook

40m

Serves

Calories

580kcal

Qty	Ingredient
4 servings 600 g	Fresh Ramen Noodles
4 pcs 4 pcs	Large Eggs
6 cups 1.4 L	Chicken Stock or Dashi
0.5 cup 120 ml	Japanese Soy Sauce (Shoyu)
3 tbsp 45 ml	Mirin
1 tbsp 15 ml	Sesame Oil
1 tbsp 6 g	Fresh Ginger, minced
3 cloves 3 cloves	Garlic Cloves, minced
2 stalks 2 stalks	Green Onions, sliced
2 sheets 2 sheets	Nori Sheets
0.5 cup 100 g	Bamboo Shoots (Menma)

2 Method

Step 1. Prepare the Ajitsuke Tamago (Marinated Eggs): Soft-boil the eggs for 6 minutes and 30 seconds, then immediately shock them in an ice bath. Once cool, peel and marinate them in a mixture of 1/4 cup soy sauce, 2 tbsp mirin, and 1/4 cup water for at least 4 hours or overnight.

Step 2. Create the Shoyu Base: In a large pot, heat the sesame oil over medium heat. Sauté the minced garlic and ginger until fragrant, about 1-2 minutes.

Step 3. Simmer the Broth: Pour the chicken stock or dashi into the pot. Add the remaining soy sauce and mirin. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes to meld the flavors.

Step 4. Cook the Noodles: In a separate pot of boiling water, cook the ramen noodles according to the package instructions until al dente. Drain thoroughly.

Step 5. Assemble the Bowls: Divide the cooked noodles into four deep bowls. Pour the hot Shoyu broth over the noodles, ensuring they are well-covered.

Step 6. Add Garnish: Slice the marinated eggs in half. Top each bowl with two egg halves, sliced green onions, bamboo shoots, and a square of nori. Serve immediately while piping hot.

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To get the perfect jammy egg yolk, ensure the water is already boiling before you gently lower the eggs in.
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Warm your ramen bowls with hot water before assembling to keep the soup hot for longer.
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If you prefer a richer broth, stir in a teaspoon of miso paste or a splash of toasted sesame oil at the end.
·
Always cook the noodles in a separate pot of water rather than the broth to avoid a starchy, cloudy soup.

? FAQ

Can I make this recipe vegetarian?

Yes! Simply swap the chicken stock for a vegetable-based dashi made from dried shiitake mushrooms and kombu (kelp).

How long can I store the marinated eggs?

The eggs (Ajitsuke Tamago) can be kept in their marinade in the refrigerator for up to 3 days.

What is the difference between Shoyu and Shio ramen?

Shoyu ramen is seasoned with soy sauce, providing a dark, savory umami profile, whereas Shio ramen is seasoned primarily with salt, resulting in a lighter, clearer broth.

Can I use dried ramen noodles instead of fresh?

Absolutely. While fresh noodles have a better chew, high-quality dried ramen noodles work perfectly well; just follow the package boiling times carefully.

So Ramen

Tamago Shoyu Ramen

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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