Tokyo

Shoyu ramen

Clear, glossy soy broth, springy noodles, a jammy egg. Tokyo's classic bowl at your table.

120 minTime

48 gProtein each

mildSpice

Make it your way

Grandma's wayClear chicken and kombu broth with soy tare, chashu and ajitama.

The original

994kcalsame

48 gproteinsame

6 gfibresame

120minutessame

Tokyo style shoyu ramen.

Per serving, worked out from the ingredient table.

Chicken wings250 g wings or bony chicken pieces, for broth

Water6 cups

Ginger4 slices

Garlic3 cloves, smashed

Spring onion (green onion, scallion)4 stalks, greens for broth, whites for topping

Kombua 10 cm piece

Dried shiitake mushrooms2

Pork belly100 g, rolled and tied, for chashu

Soy sauce3 tbsp, divided

Sugar2 tsp

Egg2

Salt½ tsp

Sesame oil1 tsp

Wheat noodles2 portions ramen noodles

Bamboo shoota few strips, as menma

Nori sheets1 sheet, halved

5 steps

1Simmer the chicken, water, ginger, garlic and spring onion greens very gently for 90 minutes, skimming. Add kombu and shiitake for the last 15 minutes off the boil, then strain.
2Meanwhile sear the pork belly roll, then simmer in 2 tbsp soy, the sugar and a cup of water, covered, for 60 minutes, turning now and then.
3Boil the eggs 6 1/2 minutes, chill in ice water, peel and soak in a little of the chashu liquid for at least 30 minutes.
4Put the remaining soy, salt and sesame oil in each bowl as the tare. Pour over the boiling broth.
5Boil the noodles until just springy, drain well and slide into the broth. Top with sliced chashu, halved egg, menma, spring onion and nori.

Serve it like this

Serve in a deep, warmed bowl with chashu fanned on one side, the halved egg showing its yolk, nori standing at the rim. Slurp loudly; it's polite.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.