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Authentic Japanese Shoyu Ramen

A deeply savory bowl of shoyu ramen with rich pork broth, springy noodles, and classic toppings. This authentic recipe brings Tokyo's ramen shops to your kitchen.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs pork neck bones for rich broth
  • 12 cups water for the broth
  • 4 cloves garlic smashed
  • 1 inch fresh ginger sliced
  • 4 whole green onions plus more for topping
  • 1/2 cup soy sauce for the tare
  • 2 tbsp mirin for the tare
  • 1 piece kombu 4-inch piece
  • 1 lb fresh ramen noodles fresh is best
  • 4 large soft-boiled eggs marinated
  • 8 slices chashu pork warmed
  • 4 sheets nori for serving

Equipment

  • Large stockpot

Method
 

  1. Blanch the bones: Cover pork neck bones with water, bring to a boil for 5 minutes. Drain, rinse bones, and clean the pot. This keeps the broth clear.
  2. Simmer the broth: Return bones to pot with 12 cups fresh water, garlic, ginger, and green onions. Simmer gently 4 hours, skimming occasionally. Strain.
  3. Make the tare: Simmer soy sauce, mirin, and kombu 5 minutes. Remove kombu and discard.
  4. Cook noodles and prep toppings: Boil noodles 2 to 3 minutes until springy. Drain. Warm chashu slices. Halve the marinated eggs.
  5. Assemble: Add 3 tbsp tare to each bowl. Pour in 2 cups hot broth. Add noodles, then top with chashu, egg, nori, and green onions. Serve immediately.

Notes

For an even richer broth, add a chicken carcass alongside the pork bones.
Keep the broth at a gentle simmer, never a rolling boil, to maintain clarity.
Fresh ramen noodles are best, but dried will work; cook according to package directions.