Step by step

Method

4 steps

1. 1

   Warm a little oil in a pot over medium and cook sliced garlic and a spoon of grated ginger 30 seconds until fragrant. Optional: sear a few slices of pork belly or mushrooms 2–3 minutes for body.

2. 2

   Pour in 4 cups chicken stock or dashi-stock mix. Stir in 2–3 tablespoons soy sauce, a splash of mirin or pinch of sugar, and optional sake. Simmer gently 5–8 minutes — you want a clear, savory soy broth, not a salt bomb. Taste and add soy a teaspoon at a time.

3. 3

   Cook ramen noodles in a separate pot of boiling water until springy, usually 2–4 minutes. Drain well so starchy water doesn't cloud the bowl.

4. 4

   Divide noodles into bowls, ladle the shoyu broth over, and top with soft egg, green onions, nori, and chashu or leftover roast if you have it. The broth should smell soy-forward and clean.