について Tokyo Shoyu Ramen
Classic Tokyo soy sauce ramen with clear chicken broth and chashu
How to Make Tokyo Shoyu Ramen (Traditional & Healthy Version)
Tokyo Shoyu Ramen is a beloved Japanese noodle dish known for its clear, soy sauce-based broth (shoyu), springy chukamen (wheat noodles), and umami-rich toppings. Originating from the bustling city of Tokyo, this ramen is a staple in both casual eateries and refined ramen-ya across Japan. Its distinctive flavor comes from a harmonious blend of dashi, chicken stock, and shoyu, creating a lighter broth compared to tonkotsu styles, but packed with depth and complexity. This healthy version of Tokyo Shoyu Ramen balances tradition with mindful nutrition. Using seasonal ingredients such as menma (fermented bamboo shoots), negi (Japanese green onion), and a soft-boiled ajitsuke tamago (seasoned egg), it delivers authentic taste without excess calories. The careful presentation—neatly arranged toppings, bright greens, and a glistening broth—reflects Japanese culinary aesthetics. Ramen is more than a meal in Japan: it’s a cultural experience, perfect for warming up during chilly seasons or enjoying as a hearty lunch.
材料(1 large bowl (approx. 450g)分)
- 200g Chukamen (fresh ramen noodles) (Japanese wheat noodles)
- 100g Chicken breast (skinless) (Lean protein)
- 500ml Dashi stock (Kombu and bonito flake broth)
- 3 tbsp Low-sodium shoyu (soy sauce) (Japanese soy sauce)
- 1 tbsp Mirin (Sweet rice wine)
- 1 tbsp Sake (Japanese rice wine)
- 2 cloves Garlic (Minced)
- 1 tsp Ginger (Grated)
- 20g Menma (Fermented bamboo shoots)
- 2 stalks Negi (Japanese green onion) (Thinly sliced)
- 2 halves Ajitsuke tamago (ramen egg) (Soft-boiled, marinated egg)
- 1 sheet Nori (seaweed sheet) (Cut into strips) - オプション
- 20g Baby spinach (Blanched) - オプション
作り方
- 1
Prepare the dashi by simmering kombu and bonito flakes in water, then strain for a clear, aromatic broth.
5 minutes
Do not boil the kombu to avoid bitterness; simmer gently.
- 2
In a saucepan, combine dashi, low-sodium shoyu, mirin, sake, minced garlic, and grated ginger. Simmer gently to develop umami.
5 minutes
Adjust shoyu to taste; keep the broth clear and not too salty.
- 3
Add sliced chicken breast to the simmering broth. Poach until just cooked through and tender.
5 minutes
Slice chicken thinly for faster cooking and better flavor absorption.
- 4
Cook chukamen noodles according to package instructions. Drain well and divide into two bowls.
4 minutes
Do not overcook noodles; they should be firm (al dente).
この料理が健康的な理由
By focusing on lean proteins and seasonal vegetables, this ramen offers a nourishing meal with controlled calories and lower fat. The clear, soy-based broth uses less oil than heavier ramen styles, and sodium is reduced with low-sodium shoyu. Each topping is chosen for both flavor and nutrition, making this a smart choice for those mindful of their health.
This Tokyo Shoyu Ramen is rich in lean protein from chicken breast and eggs, complex carbohydrates from chukamen, and essential vitamins from vegetables like spinach and negi. Dashi provides minerals and umami without added fats, while the use of low-sodium soy sauce helps control sodium intake. The dish is balanced, offering B vitamins, iron, and antioxidants from its diverse ingredients.
プロのヒント
- 💡Tip 1: Use a combination of kombu and bonito for authentic dashi with deep umami.
- 💡Tip 2: Marinate eggs overnight for a flavorful ajitsuke tamago.
- 💡Tip 3: Arrange toppings in sections for beautiful presentation, reflecting traditional Japanese aesthetics.
保存と提供
Store broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat broth before serving and cook noodles fresh for best texture. Toppings can be prepared in advance but add them just before serving.
最適な提供方法: Lunch
栄養成分
| 栄養素 | 100gあたり |
|---|---|
| エネルギー | 150.0 kcal |
| タンパク質 | 12.0 g |
| 炭水化物 | 18.0 g |
| 総脂質 | 4.0 g |
| 食物繊維 | 1.0 g |
