Asian Essentials: Shoyu Ramen

This intensely savoury, simple noodle soup will make you slurp every time for its umami flavour!


Shoyu Ramen


2 pcs Dried kombu

1 gallon Water

½ kilo Boneless pork loin or shoulder (whole)

1 tsp Salt

½ tsp Pepper

2 Tbsps Cooking oil

1 cup Chopped onions

2 Tbsps Thinly sliced ginger

2 Tbsps Chopped garlic

2 Carrots, cut into 2-inch pieces

2 cups Sliced leeks

1 kilo Combined chicken neck, back, wings, and bones

½ kilo Pork bones

1 pack Bonito flakes or ¼ cup dilis


½ kilo Spaghettini

2 Tbsps Baking soda

8 cups Water


½ cup Soy sauce

2 Tbsps Sake

1 Tbsp Mirin

1 tsp Sesame oil


6 Hard-boiled eggs, peeled

6 stalks Scallions, chopped

3 Nori sheets, toasted and sliced


  1. Soak the kombu in water overnight. Set aside.
  2. Lay pork loin on a tray and season with salt and pepper.
  3. Tie the pork shoulder into a cylinder roll with kitchen twine to keep it whole. This also makes it easier to slice later on.
  4. Heat the oil in a large pot on high heat. Add the rolled up pork and sear on all sides, turning it over for even browning. 
  5. Add chopped onions and cook until golden brown for about five minutes. Stir in ginger, garlic, carrots, and leeks.
  6. Lower the heat to medium and add the chicken neck, wings, back and bones, pork bones, and kombu water. 
  7. Boil slowly, over medium heat, and keep on a simmer. Skim the stock and boil until pork is tender and stock has reduced to half, about four hours.
  8. Remove the pork from the soup stock when soft.  Lay on a tray to cool. Cover pork and chill in the refrigerator until ready to slice. This is so it’ll be easier to cut perfect slices when the meat is cold.
  9. Pour stock over a fine sieve into another container.  Discard bones. Cool soup stock and chill until ready to use (if making ahead).


  1. Boil water in a large pot. Add baking soda carefully (it will boil up and over). Drop in the pasta and cook al dente. Drain immediately. Divide noodles into bowls.


  1. Slice pork thinly and set aside.
  2. Put sliced pork on top of noodles. 
  3. Heat stock and bring to a simmer. Add soy sauce, sake, mirin, and sesame oil.
  4. Pour stock over pork and noodles carefully, then garnish with half a slice of hard-boiled egg. Top with chopped scallions and toasted nori.