This budget-friendly shoyu ramen features tender noodles in a savory soy broth, topped with a flavorful marinated egg, fresh scallions, and nori for a satisfying meal that's simple to prepare.
Pierce a small hole in the eggshell and gently place the egg into boiling water. Boil for approximately 6 to 7 minutes.
Once cooked, cool the egg in an ice bath, then peel when fully chilled.
To prepare the tare for the ajitama egg, heat a small pan over low heat. Add 1 tablespoon of soy sauce, 1 tablespoon of sake, and 1 teaspoon of sugar. Stir and heat until small bubbles form.
Add the peeled egg to the pan and roll it gently in the sauce for about 4 to 5 minutes, allowing it to absorb color and flavor.
Prepare two pots of boiling water: one for cooking the noodles and one for the soup.
Chop the white parts of the green onions and grate a small piece of ginger.
In a bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of Chinese or Japanese chicken stock powder, the chopped green onion, and a small amount of grated ginger.
Add about 1 to 1.5 teaspoons of pork fat to the bowl.
Cook the ramen noodles according to the package instructions in boiling water.
When the noodles are almost done, add 300 ml of hot water to the bowl and stir. Then drain the noodles, trying to retain as much broth as possible so the soup remains rich.