Shoyu Ramen with Soft Egg
A savory soy-based broth simmers with garlic and ginger, then gets ladled over noodles with a jammy egg, fish cake, and scallions.
Shoyu ramen leans on a clear, soy-seasoned broth rather than the cloudy pork versions, so the flavor stays bright and a little sharper. Simmering the aromatics briefly is enough to season the stock without muddying it, and a soft egg adds richness once it is halved over the bowl. Keep the noodles slightly firm since they finish cooking in the hot broth.
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Level
Medium
Calories
520 / serving
Ingredients
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