Shoyu Ramen
A clear chintan soup seasoned with soy-based tare, often built from chicken, dashi, or a blend, with aroma from vegetables and dried fish.
Build your clear base on the foundational bone broths side (typically chicken bone broth, or a mix with beef). Here you only season, infuse, and finish the soup you already have.
Ingredients
- 2.5–3 L foundational chicken bone broth (or blended chicken and beef broth)
- optional1 small onion, 1 carrot, 1 knob ginger for a short infusion
- optional20–40 g katsuobushi or niboshi, tied in cheesecloth (15–20 min steep)
- Shoyu tare (mix separately): soy sauce, mirin, sake, sugar, pinch of salt to taste
Method
- Gently warm the foundational broth; skim if anything rises after storage.
- optionalSimmer vegetables 20–30 minutes for aroma, or steep dried fish briefly then remove so the soup stays clear.
- Strain if you added solids; reduce slightly if you want more intensity.
- Season each bowl with tare first, then hot soup; adjust salt and sweetness per bowl.
- Finish with aroma oil (scallion or chicken fat) when serving.