Shoyu Ramen Recipe - NYT Cooking

Soy sauce, or shoyu, dashi and chicken broth are the foundation of this comforting Japanese noodle soup, which is garnished with hearty toppings like soy-marinated eggs, pork belly, pickled bamboo shoots and fish cakes Traditionally made with homemade dashi and chashu, or Japanese pork belly, you can speed things up by using instant dashi powder and store-bought chashu (If you make chashu from scratch, use the cooking liquid to flavor the soup.) The soy-marinated eggs must be prepared at least 6 hours in advance, but that leaves time for other ingredient prep, including rounding up a range of textural toppings, which can all be found at a Japanese market
Soy sauce, or shoyu, dashi and chicken broth are the foundation of this comforting Japanese noodle soup, which is garnished with hearty toppings like soy-marinated eggs, pork belly, pickled bamboo shoots and fish cakes. Traditionally made with homemade dashi and chashu, or Japanese pork belly, you can speed things up by using instant dashi powder and store-bought chashu. (If you make chashu from scratch, use the cooking liquid to flavor the soup.) The soy-marinated eggs must be prepared at least 6 hours in advance, but that leaves time for other ingredient prep, including rounding up a range of textural toppings, which can all be found at a Japanese market. As for the ramen noodles, frozen, fresh or dried all do the trick.