Shoyu Ramen

also called shoyu ramen · shōyu ramen · 醤油ラーメン · soy sauce ramen · Tokyo ramen · chuka soba · chūka soba · a bowl of shoyu

The table

Clear broth, dark seasoning, and everything visible through it.
2 Tbs(30 mL)shoyu tarespoon the tare and chicken fat into a scalded bowlboiling broth in, stir oncelay the noodles in, straightened with chopstickslay the toppings, nori last
2 tsp(10 mL; lifted off the chilled chintan)chicken fat
1 1/2 cups(350 mL; at a full boil)chintan broth
5 oz(140 g; 2 mm wavy)ramen noodlesboil 90 sec, drain hard
4 qt(3.8 L; hard-boiling, unsalted)water
2 slices(warmed)chāshū
1/2(halved lengthways)ajitama
2 Tbsmenma
2 slicesnaruto maki
1 stalk(thinly sliced)scallion
1 sheet(half-sheet, stood against the rim)nori
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2spoon the tare and chicken fat into a scalded bowl

3boiling broth in, stir once

goes in with what step 2 made

4boil 90 sec, drain hard

6lay the toppings, nori last

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 min4 of 5 steps give no time
Needs you
none given

  1. spoon the tare and chicken fat into a scalded bowl

    not timedfrom the start

  2. boil 90 sec, drain hard

    2 minwalk awayfrom the start

  3. boiling broth in, stir once

    not timedfrom the start

  4. lay the noodles in, straightened with chopsticks

    not timed2 min in

  5. lay the toppings, nori last

    not timed2 min in

You'll need ramen bowl

Goes with

See how it is written
>> title: Shoyu Ramen
>> category: Noodles
>> tags: chicken, japanese, ramen, noodles, soy sauce
>> counters: Ramen Shop
>> aka: shoyu ramen, shōyu ramen, 醤油ラーメン, soy sauce ramen, Tokyo ramen, chuka soba, chūka soba, a bowl of shoyu
>> pairs-with: chintan-broth, shoyu-tare, ramen-noodles, chashu, ajitama, menma
>> servings: 1
>> time: 10 min

>> step: Clear broth, dark seasoning, and everything visible through it.
The oldest bowl on the board, and the one with nowhere to hide: clear broth, dark seasoning, and everything visible through it.

>> step: spoon the tare and chicken fat into a scalded bowl
Ladle @shoyu tare{2%Tbs}(30 mL) and @chicken fat{2%tsp}(10 mL; lifted off the chilled chintan) into a scalded #ramen bowl{}.

>> step: boiling broth in, stir once
Pour @chintan broth{1 1/2%cups}(350 mL; at a full boil) into @&(~1)tare and fat{} and stir once.

>> step: boil 90 sec, drain hard
Boil @ramen noodles{5%oz}(140 g; 2 mm wavy) in @water{4%qt}(3.8 L; hard-boiling, unsalted) ~boil{90%sec}, then lift and shake the basket dry.

>> step: lay the noodles in, straightened with chopsticks
Lift @&(~1)drained noodles{} into @&(~2)seasoned broth{} and fold them into one direction with chopsticks, tucking the ends under so the surface is flat enough to build on.

>> step: lay the toppings, nori last
Lay @chāshū{2%slices}(warmed), @ajitama{1/2}(halved lengthways), @menma{2%Tbs}, @naruto maki{2%slices}, @scallion{1%stalk}(thinly sliced) and @nori{1%sheet}(half-sheet, stood against the rim) over @&(~1)bowl{}.