Restaurant-Style Shoyu Miso Ramen: A Deep Dive into Umami

Craving that rich, complex, and utterly satisfying bowl of ramen you get at your favorite Japanese restaurant? You’re not alone! Shoyu Miso Ramen, a flavorful hybrid blending the salty depth of shoyu (soy sauce) with the savory, fermented goodness of miso, is a crowd-pleaser for a reason. This recipe aims to demystify the process of creating a restaurant-quality bowl of Shoyu Miso Ramen at home, breaking down each component and providing detailed instructions for achieving ramen perfection.

This isn’t a quick weeknight meal. Creating truly exceptional ramen requires dedication and a willingness to invest time in building layered flavors. But the reward – a steaming bowl of umami-rich broth, perfectly cooked noodles, and tender toppings – is well worth the effort.

Understanding the Key Components

Before we dive into the recipe, let’s break down the essential elements of Shoyu Miso Ramen:

• Broth: The soul of ramen. We’ll be aiming for a deeply flavorful broth using a combination of chicken, pork (optional), and aromatics.
• Tare (Seasoning Base): This is where the magic happens. Our tare will be a blend of shoyu (soy sauce) and miso, along with other flavor enhancers like sake, mirin, and kombu.
• Aromatic Oil: Infused oil adds another layer of flavor and richness. We’ll be making a simple but impactful garlic oil.
• Noodles: Fresh ramen noodles are ideal, but dried noodles can also work. The key is to find noodles with good chew and a texture that complements the broth.
• Toppings: The final flourish! We’ll be using a combination of classic toppings like chashu pork, marinated soft-boiled eggs (ajitsuke tamago), menma (fermented bamboo shoots), nori seaweed, scallions, and toasted sesame seeds.

The Recipe: Restaurant-Style Shoyu Miso Ramen

This recipe is divided into several sections to make it easier to manage. Feel free to prepare some components in advance to streamline the final assembly.

Part 1: Preparing the Broth

The broth is the foundation of our ramen. A good broth takes time, but the results are undeniable.

Ingredients:

• 3 lbs Chicken carcass (or chicken backs and wings)
• 1 lb Pork bones (optional, but highly recommended for richness)
• 1 large Onion, quartered
• 4 cloves Garlic, smashed
• 2 inch piece of Ginger, sliced
• 4 Scallions, green parts only
• 1/4 cup Dried shiitake mushrooms
• 1 sheet Kombu (dried kelp), about 4×4 inches
• 10 cups Water

Instructions:

1. Blanch the Bones: If using pork bones, place them in a large pot and cover with cold water. Bring to a boil, then simmer for 5 minutes. Drain the bones and rinse them thoroughly under cold water. This removes impurities and results in a cleaner-tasting broth. Skip this step if only using chicken.
2. Combine Ingredients: In a large stockpot (at least 8 quarts), combine the blanched pork bones (if using), chicken carcass, onion, garlic, ginger, scallion greens, dried shiitake mushrooms, and kombu.
3. Add Water: Pour in 10 cups of cold water.
4. Simmer: Bring the pot to a boil, then immediately reduce the heat to a very gentle simmer. It’s crucial to maintain a low simmer to avoid clouding the broth. Skim off any foam or scum that rises to the surface.
5. Simmering Time: Simmer the broth for at least 4 hours, and up to 8 hours, for maximum flavor extraction. The longer it simmers, the richer and more complex the broth will become. Check the water level periodically and add more water if needed to keep the ingredients submerged.
6. Strain the Broth: After simmering, remove the kombu with tongs. Discard the kombu or save it for another use. Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
7. Defat (Optional): Let the broth cool slightly, then refrigerate it for several hours, or overnight. This will allow the fat to solidify on the surface, making it easy to remove. Defatting the broth results in a cleaner-tasting final product, but it’s not strictly necessary.

Part 2: Preparing the Shoyu Miso Tare

The tare is the concentrated flavor base that seasons the broth and gives the ramen its distinct character. This Shoyu Miso Tare is a complex blend of salty, savory, and sweet elements.

Ingredients:

• 1/4 cup Soy sauce (shoyu) – use a good quality Japanese soy sauce
• 2 tablespoons Red miso paste (akamiso) – adds depth and umami
• 1 tablespoon White miso paste (shiromiso) – adds sweetness and a milder flavor
• 2 tablespoons Mirin (sweet rice wine)
• 1 tablespoon Sake (Japanese rice wine)
• 1 tablespoon Sugar
• 1 teaspoon Sesame oil
• 1 clove Garlic, minced
• 1/2 inch piece of Ginger, grated
• 1 sheet Nori seaweed (about 4×4 inches)
• 2 tablespoons of the prepared broth

Instructions:

1. Combine Ingredients: In a small saucepan, combine the soy sauce, red miso paste, white miso paste, mirin, sake, sugar, sesame oil, minced garlic, grated ginger, and nori seaweed.
2. Heat and Simmer: Add 2 tablespoons of the prepared broth to the saucepan. Heat over low heat, stirring constantly, until the sugar dissolves and the miso pastes are fully incorporated.
3. Simmer Briefly: Simmer the tare for 2-3 minutes, stirring constantly, to allow the flavors to meld together. Be careful not to burn the tare.
4. Cool: Remove from heat and let the tare cool completely.
5. Strain (Optional): For a smoother tare, strain it through a fine-mesh sieve after it has cooled. This removes any small bits of garlic, ginger, or nori.

Part 3: Preparing the Garlic Oil

Aromatic oil adds a layer of richness and flavor to the ramen. This simple garlic oil is easy to make and adds a wonderful aroma to the bowl.

Ingredients:

• 1/2 cup Vegetable oil (or other neutral oil)
• 4 cloves Garlic, thinly sliced

Instructions:

1. Combine Oil and Garlic: In a small saucepan, combine the vegetable oil and thinly sliced garlic.
2. Heat Gently: Heat the oil over low heat. The garlic should slowly sizzle and infuse the oil with its flavor.
3. Cook Until Golden: Cook the garlic until it turns golden brown and crispy. Be careful not to burn the garlic, as it will become bitter.
4. Strain and Reserve: Remove the saucepan from the heat and immediately strain the oil through a fine-mesh sieve. Reserve the garlic-infused oil and the crispy garlic chips separately.

Part 4: Preparing the Toppings

The toppings are an essential part of the ramen experience. They add texture, flavor, and visual appeal to the bowl. Feel free to customize the toppings to your liking, but here are some classic options:

Ingredients for Toppings:

• Chashu Pork (Braised Pork Belly): This requires more preparation time. See separate instructions below.
• Ajitsuke Tamago (Marinated Soft-Boiled Eggs): See separate instructions below.
• Menma (Fermented Bamboo Shoots): Available at Asian grocery stores. Rinse before using.
• Nori Seaweed: Cut into small squares or strips.
• Scallions: Thinly sliced.
• Toasted Sesame Seeds: For garnish.
• Other optional toppings: Corn, bean sprouts, spinach, wood ear mushrooms (kikurage).

Instructions for Chashu Pork (Braised Pork Belly):

Ingredients:

• 1 lb Pork belly, skin on or off
• 1/4 cup Soy sauce
• 1/4 cup Mirin
• 1/4 cup Sake
• 2 tablespoons Sugar
• 1 cup Water
• 2 cloves Garlic, smashed
• 1 inch piece of Ginger, sliced
• 2 Scallions, green parts only

Instructions:

1. Sear the Pork Belly: If the pork belly has skin on, score the skin in a crosshatch pattern. Sear the pork belly in a hot pan until all sides are browned. This adds flavor and helps the pork retain its shape during braising.
2. Combine Ingredients: In a medium saucepan, combine the soy sauce, mirin, sake, sugar, water, garlic, ginger, and scallions.
3. Add Pork Belly: Add the seared pork belly to the saucepan. The liquid should cover the pork belly; add more water if needed.
4. Bring to a Boil, Then Simmer: Bring the mixture to a boil, then reduce the heat to a very low simmer.
5. Simmer Slowly: Cover the saucepan and simmer for at least 2 hours, or up to 3 hours, until the pork belly is very tender. Turn the pork belly occasionally to ensure even cooking.
6. Cool in Braising Liquid: Remove the pork belly from the saucepan and let it cool in the braising liquid. This will help it absorb more flavor.
7. Slice and Serve: Once the pork belly has cooled, slice it thinly and serve as a topping for the ramen. The braising liquid can be reserved and used as a flavor enhancer in other dishes.

Instructions for Ajitsuke Tamago (Marinated Soft-Boiled Eggs):

Ingredients:

• 4 Eggs
• 1/4 cup Soy sauce
• 1/4 cup Mirin
• 2 tablespoons Sake

Instructions:

1. Soft-Boil the Eggs: Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs with a runny yolk. The exact cooking time may vary depending on the size of the eggs and your stove.
2. Ice Bath: Immediately transfer the eggs to an ice bath to stop the cooking process.
3. Peel Carefully: Once the eggs have cooled, carefully peel them.
4. Prepare the Marinade: In a small bowl, combine the soy sauce, mirin, and sake.
5. Marinate the Eggs: Place the peeled eggs in a resealable bag or container and pour the marinade over them. Make sure the eggs are fully submerged.
6. Refrigerate: Refrigerate the eggs for at least 4 hours, or preferably overnight, to allow them to marinate.
7. Slice and Serve: Before serving, slice the marinated eggs in half lengthwise.

Part 5: Assembling the Ramen

Now comes the fun part: putting it all together!

Instructions:

1. Cook the Noodles: Cook the ramen noodles according to the package directions. Be careful not to overcook them; they should be slightly firm to the bite (al dente).
2. Warm the Broth: Gently reheat the broth if it has been refrigerated. Do not boil.
3. Prepare the Bowls: Divide the Shoyu Miso Tare evenly among the serving bowls (about 2-3 tablespoons per bowl, adjust to your taste).
4. Add Aromatic Oil: Add 1-2 teaspoons of the garlic oil to each bowl.
5. Combine Broth and Tare: Pour the hot broth into each bowl, mixing well with the tare and garlic oil. Taste and adjust seasoning if necessary.
6. Add Noodles: Add the cooked noodles to each bowl.
7. Arrange Toppings: Arrange the toppings artfully on top of the noodles. This might include slices of chashu pork, marinated soft-boiled egg halves, menma, nori seaweed, sliced scallions, and a sprinkle of toasted sesame seeds.
8. Serve Immediately: Serve the ramen immediately and enjoy!

Tips and Variations

• Adjusting the Tare: The amount of tare you use will depend on your personal preference and the saltiness of your soy sauce and miso. Start with less and add more to taste.
• Spice it Up: Add a pinch of chili flakes or a drizzle of chili oil to the broth for a spicy kick.
• Vegetarian/Vegan Option: Substitute vegetable broth for chicken/pork broth. Use a vegetarian miso paste and tofu for the chashu pork.
• Experiment with Toppings: Don’t be afraid to get creative with your toppings! Try adding corn, bean sprouts, spinach, or wood ear mushrooms.
• Noodle Choice: Experiment with different types of ramen noodles to find your favorite. Some ramen shops use thicker, chewier noodles, while others use thinner, more delicate noodles.
• Broth Consistency: The broth can be thickened by adding a small amount of cornstarch slurry (cornstarch mixed with cold water) towards the end of the simmering process. This is a technique used in some ramen shops to create a richer, more velvety broth.

Making it Ahead

While assembling ramen requires some effort, many components can be made ahead of time:

• Broth: The broth can be made several days in advance and stored in the refrigerator or freezer.
• Tare: The tare can be made several days in advance and stored in the refrigerator.
• Garlic Oil: The garlic oil can be made several days in advance and stored in an airtight container at room temperature.
• Chashu Pork: The chashu pork can be made several days in advance and stored in the refrigerator. It can also be frozen.
• Ajitsuke Tamago: The marinated eggs can be made up to 3 days in advance and stored in the refrigerator.

Conclusion

Making restaurant-style Shoyu Miso Ramen at home may seem daunting at first, but with a little patience and attention to detail, you can create a truly exceptional bowl of ramen that rivals anything you’ll find in a restaurant. By understanding the key components and following the steps outlined in this recipe, you’ll be well on your way to ramen mastery. So gather your ingredients, put on some music, and get ready to embark on a culinary adventure. Your taste buds will thank you!

Enjoy your homemade Shoyu Miso Ramen!