Overview
Tokyo-style soy sauce ramen with chashu pork, ajitama egg, and nori.
About this recipe
Clear soy-based broth ramen with layered toppings — a benchmark bowl for home cooks.
Tokyo-style soy sauce ramen with chashu pork, ajitama egg, and nori.
Ingredients
Equipment
- Large Soup Pot
- Saucepan
- Knife
- Cutting Board
- Ladle
- Mixing Bowl
- Tongs
Instructions
-
Heat sesame oil in a large pot. Sauté the garlic and ginger until fragrant.
-
Pour in the chicken broth and soy sauce. Simmer for about 30–40 minutes.
-
Cook the chicken until tender, then slice it into thin pieces.
-
Boil the ramen noodles according to the package instructions and drain.
-
Divide the noodles among serving bowls. Pour the hot broth over them.
-
Top with sliced chicken, soft-boiled egg, chopped green onions, corn, and a sheet of nori.
-
Serve immediately while hot.
Nutrition
Calories
540
Protein
34gg
Carbs
52gg
Fat
18gg
Fiber
4gg
Sugar
5gg
Sodium
980mgmg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
4.9
/10
Expert
4.9
95% conf.
Video
Expert Review
AI Insights
Summary
Clear soy-based broth ramen with layered toppings — a benchmark bowl for home cooks.
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