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From the pantry

Kosher Shoyu Ramen

Name: Kosher Shoyu Ramen
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 servings
Ingredients: 3 pounds chicken backs and wings; 2 liters water; 1 kombu (4-inch piece); 1 onion, halved; 4 garlic cloves, smashed; 1 ginger (2-inch knob); 120 milliliters soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 1 teaspoon sugar; 4 ounces kosher ramen noodles; 8 ounces poached chicken, shredded; 4 large eggs, soft-boiled and marinated; 4 scallions, sliced; 4 nori sheets; 120 grams bamboo shoots

Tokyo-style soy-based ramen with a clear chicken broth. Light, savory, and the easiest entry point into homemade ramen.

Posted by The Lion's Pantry

Prep

20 min

Cook

4 hr

Total

4 hr 20 min

Posted

Apr 16, 2026

RamenChickenKosherSoup

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Ingredients

Units

Oven temps

Servings

4

3poundschicken backs and wings
8.45cupswater
1kombu (4-inch piece)
1onion, halved
4garlic cloves, smashed
1ginger (2-inch knob)
0.51cupssoy sauce
2tablespoonsmirin
1tablespoonsake
1teaspoonsugar
4ounceskosher ramen noodles
8ouncespoached chicken, shredded
4large eggs, soft-boiled and marinated
4scallions, sliced
4nori sheets
4.23ozbamboo shoots

Method

1.
Simmer the broth: Combine chicken backs and wings, water, kombu, halved onion, smashed garlic, and ginger in a large pot. Bring to a gentle simmer, skimming foam during the first 30 minutes. Simmer uncovered for 4 hours.

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Vegetarian Miso Ramen (Pareve)

4.0(1)Total 1 hr 40 minPosted Apr 16, 2026

Sapporo-style miso ramen with a kombu-shiitake broth and a tahini-miso tare. Pareve as written, with an optional pat of butter for the classic finish.

From the pantry

·Soups & Stews

Kosher Shoyu Ramen

Tokyo-style soy-based ramen with a clear chicken broth. Light, savory, and the easiest entry point into homemade ramen.

Posted by The Lion's Pantry

Prep

20 min

Cook

4 hr

Total

4 hr 20 min

Posted

Apr 16, 2026

RamenChickenKosherSoup

No ratings yet

Sign in to rate

Ingredients

Units

Oven temps

Servings

4

3poundschicken backs and wings
8.45cupswater
1kombu (4-inch piece)
1onion, halved
4garlic cloves, smashed
1ginger (2-inch knob)
0.51cupssoy sauce
2tablespoonsmirin
1tablespoonsake
1teaspoonsugar
4ounceskosher ramen noodles
8ouncespoached chicken, shredded
4large eggs, soft-boiled and marinated
4scallions, sliced
4nori sheets
4.23ozbamboo shoots

Method

1.
Simmer the broth: Combine chicken backs and wings, water, kombu, halved onion, smashed garlic, and ginger in a large pot. Bring to a gentle simmer, skimming foam during the first 30 minutes. Simmer uncovered for 4 hours.

Community

Comments

Public tips, substitutions, and how it went. Keep it kind and on-topic.

Sign in to add a comment.

No comments yet

When you cook this recipe, share what worked—everyone reading the thread learns from it.

More from Soups & Stews

View all

Soups & Stews

Vegetarian Miso Ramen (Pareve)

4.0(1)Total 1 hr 40 minPosted Apr 16, 2026

Sapporo-style miso ramen with a kombu-shiitake broth and a tahini-miso tare. Pareve as written, with an optional pat of butter for the classic finish.

2.

Strain: Strain through a fine-mesh sieve and discard solids. You should have about 1.5 quarts of clear broth.

3.

Make the tare: In a small saucepan, warm the soy sauce, mirin, sake, and sugar just until the sugar dissolves. Set aside.

4.

Cook noodles: Cook the kosher ramen noodles according to package directions, then drain.

5.

Assemble: Add 2–3 tbsp tare to each bowl. Ladle in hot broth, add noodles, and top with shredded poached chicken, halved marinated soft-boiled eggs, scallions, nori sheets, and bamboo shoots.

Notes

For marinated eggs: soak peeled soft-boiled eggs at least 4 hours in equal parts soy sauce, mirin, and water.

Portable format

Cooklang is plain-text recipe markup. Copy for your own files, apps, or version control.

RamenVegetarianPareveKosherSoup

Soups & Stews

Kosher Beef "Tonkotsu-Style" Ramen

Total 11 hr 30 minPosted Apr 16, 2026

A kosher take on tonkotsu using beef bones. The hard rolling boil is what gives you that signature creamy, opaque white broth.

RamenBeefKosherSoup

2.

Strain: Strain through a fine-mesh sieve and discard solids. You should have about 1.5 quarts of clear broth.

3.

Make the tare: In a small saucepan, warm the soy sauce, mirin, sake, and sugar just until the sugar dissolves. Set aside.

4.

Cook noodles: Cook the kosher ramen noodles according to package directions, then drain.

5.

Assemble: Add 2–3 tbsp tare to each bowl. Ladle in hot broth, add noodles, and top with shredded poached chicken, halved marinated soft-boiled eggs, scallions, nori sheets, and bamboo shoots.

Notes

For marinated eggs: soak peeled soft-boiled eggs at least 4 hours in equal parts soy sauce, mirin, and water.

Portable format

Cooklang is plain-text recipe markup. Copy for your own files, apps, or version control.

RamenVegetarianPareveKosherSoup

Soups & Stews

Kosher Beef "Tonkotsu-Style" Ramen

Total 11 hr 30 minPosted Apr 16, 2026

A kosher take on tonkotsu using beef bones. The hard rolling boil is what gives you that signature creamy, opaque white broth.

RamenBeefKosherSoup