Shoyu Ramen, also known as Tokyo ramen, consists of a soy sauce flavor and a clear soup broth served with medium-thin curly noodles. The light but delicious soup stock is typically made from chicken bones and/or pork bones and occasionally kombu seaweed, dried anchovies, and katsuobushi (bonito flakes).
1. Heat sesame oil in a saucepan over medium heat, sautee ginger and garlic until fragrant. 2. Add in the rest of the soup ingredients to a sauce pan and let it simmer for about 15 minutes.
3. Boil water in a pot and blanch jews ear for a minute then drain and set aside. In the same pot, cook ramen noodles according to the packet. 4. Add about 300 ml of hot broth to a ramen bowl then add ramen noodle. 5. Add chicken chashu, ramen egg, jews ear, green onion, and nori as a toppings. 6. Enjoy!