Relaxed Kyoto-Style Shoyu Ramen with Pork and Green Onions
A practical home-style Kyoto-inspired soy ramen for a relaxed dinner. The longer traditional broth method is streamlined with prepared chicken stock; keep the broth at a gentle simmer and finish with pork and plenty of green onion.
A relaxed home version of Kyoto-style shoyu ramen, with a savoury chicken broth, soy-seasoned pork, springy noodles, and a generous handful of green onions. A long-simmered shop broth takes hours, so this weeknight-friendly version uses good chicken stock and builds flavour with browned pork and aromatics. Cozy dinner fare without an all-day kitchen mission.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Difficulty
- Medium
Ingredients
Method
Brown the pork
Warm the oil in a heavy pot over medium-high heat. Brown the pork slices in batches, about 1–2 minutes per side; transfer to a plate. They need not be cooked through yet.
AI-generated illustration. Build the broth
Add onion, ginger, and garlic to the pot and stir for about 2 minutes. Pour in chicken stock, soy sauce, mirin, and sake. Return the pork and bring just to a gentle simmer; cook uncovered for 20–25 minutes, skimming if needed.
AI-generated illustration. Finish broth and noodles
Lift out the pork and keep warm. Stir toasted sesame oil into the broth and taste; add a little salt only if needed. Cook the ramen noodles separately according to their package directions, then drain well.
Assemble the bowls
Divide noodles and hot broth among bowls. Add pork and a generous mound of sliced green onions. Serve immediately while steaming hot.
AI-generated illustration.
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