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Comforting Shoyu Ramen

Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
Course Main Course
Cuisine Japanese
Servings 8 People


  • Pressure Cooker
  • Instapot


Broth Ingredients

  • 3 Lb. Chicken Bones
  • 1 Piece Kombu large
  • 1/4 Cup Dried Anchovies
  • 1/4 Cup Bonito Flakes
  • 1/4 Cup Dried Shrimp
  • 1/2 Inch Ginger Sliced

Tare Ingredients

  • 1 Cup Soy Sauce
  • 1 Piece Kombu
  • 1/2 Cup Mirin
  • 8 ea. Scallions Cut 1 inch pieces
  • 1/2 Cup Bonito Flakes
  • 1/4 Cup Sugar
  • 1/2 Inch Ginger Sliced
  • 10 Cloves Garlic Crushed


  • Place all the broth ingredients in the pressure cooker for the broth with 3qts of water. Put the setting on for “soup” for 90 minutes.
  • While the broth is cooking, place all the ingredients for the tare in a medium saucepan on med-high heat. Bring the sauce to a boil then lower to a simmer for 10 minutes. Strain into container and set aside when ready.
  • When the broth is done, strain through a fine mesh strainer. Use cheese cloth if a clearer broth is desired. Skim any access fat from the broth.
  • To prepare the ramen ladle 2 Tbsp of the tare in the bottom of a large bowl. Then ladle 2 cups of broth and taste for seasoning if you want to add more tare at this point. Gently add cooked ramen to the bowl.
  • Top your ramen with Chashu, egg, corn mushrooms. Nori, green onions and whatever your favorite topping are.
Keyword Chashu, Ramen,, Shoyu