{"id":71887,"date":"2026-08-10T15:43:12","date_gmt":"2026-08-10T15:43:12","guid":{"rendered":"https:\/\/www.europesays.com\/japan\/71887\/"},"modified":"2026-08-10T15:43:12","modified_gmt":"2026-08-10T15:43:12","slug":"tokyo-style-shoyu-ramen-made-from-scratch","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/japan\/71887\/","title":{"rendered":"Tokyo Style Shoyu Ramen Made from Scratch"},"content":{"rendered":"<p class=\"mb-4 text-lg md:leading-8 break-words\">Learn how to make clear, golden Tokyo style shoyu ramen with springy noodles, tender chashu, ramen eggs, bamboo shoots, narutomaki, nori, and fresh green onions. The broth develops layered umami from chicken wings, dried sardines, kombu, bonito flakes, ginger, garlic, and Japanese leek while staying light and transparent.A separate soy sauce tare controls the seasoning without clouding the soup, while homemade chicken skin aroma oil adds richness and fragrance to every bowl. This complete method creates balanced homemade ramen with a savory broth, glossy surface, and satisfying restaurant style finish.IngredientsRamen Noodles2 portions medium thin or medium thick ramen noodlesClear Ramen Soup1000 ml water, preferably soft water10 g dried sardines, heads and innards removed5 g dried kelp4 chicken wings2 garlic cloves, lightly crushed20 g ginger root, slicedGreen tops from 1 Japanese leek5 g bonito flakesAroma Oil\u00bd tablespoon lard or neutral cooking oil50 g chicken skinShoyu Tare1 tablespoon sake1 tablespoon mirin\u00bd teaspoon sugar1 pinch salt3 tablespoons water3 tablespoons Japanese soy sauceSuggested ToppingsSliced pork chashuRamen eggs or soft boiled eggsSeasoned bamboo shootsSliced narutomakiRoasted seaweedFinely chopped green onions<\/p>\n","protected":false},"excerpt":{"rendered":"Learn how to make clear, golden Tokyo style shoyu ramen with springy noodles, tender chashu, ramen eggs, bamboo&hellip;\n","protected":false},"author":2,"featured_media":71888,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[44614,42817,46222,46221,44615,8,44611,46220,52],"class_list":["post-71887","post","type-post","status-publish","format-standard","has-post-thumbnail","category-tokyo","tag-bamboo-shoots","tag-bonito-flakes","tag-chicken-skin","tag-chicken-wings","tag-green-onions","tag-japan","tag-japanese-leek","tag-ramen-noodles","tag-tokyo"],"_links":{"self":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/posts\/71887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/comments?post=71887"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/posts\/71887\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/media\/71888"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/media?parent=71887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/categories?post=71887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/japan\/wp-json\/wp\/v2\/tags?post=71887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}