Microwave Shoyu Ramen recipe by Marion Grasby | Marion's Kitchen

Ingredients

• 200 g (7 oz)dried ramen noodles
• 4 tspwhite vinegar
• 4eggs
• al gustochashu pork
• 240 ml (1 cup)soy sauce
• 67 g (1/3 cup)sugar
• 80 ml (1/3 cup)mirin
• 80 ml (1/3 cup)sake
• 2garlic cloves, lightly crushed
• 4 cm (1.5 in)piece of ginger, sliced
• 1.2 kg (2.6 lb)pork belly, skin removed
• al gustoshoyu broth
• 2 kg (4 lb 6 oz)chicken wings
• 2carrots, cut into small pieces
• 1 tbspvegetable oil
• al gustosea salt
• 2 x 20 cm (8 in)pieces of kombu, cut into small pieces
• 6dried shiitake mushrooms
• 60 ml (1/4 cup)soy sauce
• 4 cm (1.5 in)piece of ginger, sliced
• 1head of garlic, halved
• 6, plus extra to servespring onions, finely sliced
• al gustotare (seasoning sauce)
• 60 ml (1/4 cup)soy sauce
• 30 ml (2 tbsp)mirin
• 240 ml (1 cup)water, for the chashu marinade
• 1.44 litres (6 cups)water, for the broth
• al gustoroom-temperature water, to cover the noodles
• al gustowater, for poaching the eggs

Instructions

1. 1

   Mix the marinade

   For the chashu, combine the soy sauce, sugar, mirin and sake in a large, deep microwave-safe dish. Stir, then add the crushed garlic, sliced ginger and 240 ml (1 cup) water.

2. 2

   Cook the pork

   Roll the pork belly tightly and tie it with kitchen twine. Add it to the marinade and turn it to coat all over. Microwave using the Steam function for 60 minutes, turning the pork halfway through.

3. 3

   Grill the chashu

   Take the pork out of the liquid and place it on a roasting rack over a convection-safe baking tray. Brush with a little cooking liquid, keeping the rest for later. Grill on high for 5 minutes, glaze with more liquid and repeat this process three more times, until crisp, golden and charred in places. Leave to cool.

4. 4

   Roast the wings

   Put the chicken wings and carrots in a convection-safe dish. Drizzle with the oil, season with sea salt and mix well. Microwave on the Combination setting for 30 minutes.

5. 5

   Make the broth

   Transfer the roasted wings, carrots and their cooking juices to a lidded microwave-safe dish. Add the kombu, shiitake mushrooms, 60 ml (1/4 cup) soy sauce, ginger, garlic, spring onions and 1.44 litres (6 cups) water. Cover and microwave for 15 minutes. Carefully remove the very hot dish and take off the lid.

6. 6

   Strain the broth

   Take out and reserve the shiitake mushrooms. Remove and discard the chicken and aromatics, then strain the broth through a fine-mesh sieve.

7. 7

   Cook the noodles

   Spread the dried ramen noodles in the base of a large microwave-safe container and cover with room-temperature water. Microwave at 1000 W for 13 minutes, then drain and set aside.

8. 8

   Mix the tare

   Stir the tare ingredients together in a bowl. Divide the tare among individual serving bowls, then divide the noodles between them, placing them on top of the tare.

9. 9

   Poach the eggs

   Half-fill four small bowls with water and add 1/2 teaspoon of vinegar to each. Crack an egg into each bowl. Use a toothpick to pierce the white and yolk twice to help prevent the eggs from bursting. Microwave at 1000 W for 3 minutes.

10. 10

    Assemble the bowls

    Ladle the shoyu broth over the noodles. Top each bowl with slices of chashu pork, a poached egg and sliced spring onion.

What is shoyu ramen?

Shoyu means soy sauce in Japanese, and shoyu ramen is a style of ramen seasoned with a soy-based tare and served with broth and noodles. Ramen developed in Japan from Chinese-style wheat noodles, with regional versions shaped by their broths and toppings.

This version layers soy seasoning with a broth made from roasted chicken wings, kombu and shiitake. Chashu pork and a poached egg make the bowl especially substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 43g protein, 39g carbs, 75g fat.

The noodles supply most of the carbohydrate, while pork belly and the egg contribute much of the fat and protein. Chicken wings add further protein and fat to the broth, and soy sauce makes sodium a notable part of the meal. To balance the bowl, serve it with a side of vegetables and keep the broth portion moderate if you do not plan to drink it all.

The components to prepare

Chashu pork: the pork belly is rolled and cooked in a sweet-savoury soy, mirin and sake marinade. Its repeated glazing under the grill builds a browned exterior and a rich finish.

Shoyu broth: roasting the wings and carrots first gives the broth a deeper base, while kombu, shiitake, ginger, garlic and spring onion bring savoury and aromatic notes.

Tare: this small amount of soy sauce and mirin is divided into the bowls before the noodles go in, so the seasoning is ready to meet the broth.

Getting the pork right

Tie the pork into a snug roll so it keeps its shape while cooking. Turn it halfway through the 60-minute Steam cycle to help the marinade coat it evenly.

For the grilled finish, brush on only a little cooking liquid at a time and keep an eye on the pork during each 5-minute round. The goal is a crisp, golden, lightly charred surface rather than a burnt glaze.

Building a savoury broth

Roast the wings and carrots in a single layer where possible, and include their cooking juices when transferring them to the broth dish. Those browned bits contribute to the broth's savoury depth.

Use a dish large enough to hold the ingredients and water with room to spare, and take care when removing the hot, covered dish. Straining removes the solids; the shiitake mushrooms are kept separately for serving.

Noodles and egg timing

The recipe cooks the dried noodles in room-temperature water at 1000 W for 13 minutes, then drains them before assembly. Microwave performance can vary, so check that the noodles are tender before draining.

Pierce both the white and yolk of each egg with a toothpick before microwaving. The recipe gives 3 minutes at 1000 W; handle the bowls carefully, as both water and eggs will be hot.

Serving the ramen

Add the tare and noodles to bowls first, then ladle the hot broth over them. Finish with slices of chashu, a poached egg and extra spring onion; the reserved shiitake can also be added to the bowls.

Serve as soon as the bowls are assembled so the noodles stay at their best. A simple side of greens or lightly dressed vegetables can add freshness alongside the rich pork and broth.

Recipe notes & tips

• Use kitchen twine to secure the pork belly firmly so it stays rolled during cooking.
• Reserve the chashu cooking liquid before grilling, as it is used to glaze the pork.
• Set the roasted wings and carrots in a roomy microwave-safe dish before adding the remaining broth ingredients.
• Use a fine-mesh sieve to catch small pieces of aromatics when straining the broth.
• Pierce both the white and yolk of each egg before microwaving, as directed.
• Keep extra sliced spring onion ready to add just before serving.

Variations

• Add the mushrooms: slice the reserved shiitake and use them as an extra bowl topping.
• Use a different noodle: choose another dried ramen noodle and cook it according to its packet directions.
• Make it less rich: serve fewer slices of pork belly in each bowl.
• Add greens: serve blanched greens alongside the ramen or add them as a topping.
• Adjust the tare: start with a smaller share in each bowl and add more to taste.

Common mistakes to avoid

• Loose pork roll: tie it securely with kitchen twine so it holds its shape.
• Skipping the turn: turn the pork halfway through its 60-minute Steam cycle for more even exposure to the marinade.
• Over-glazing: brush on a little liquid at a time and watch the pork during each grilling round.
• Forgetting the broth juices: transfer the roasted wings, carrots and their cooking juices together.
• Unpierced eggs: pierce the white and yolk with a toothpick before microwaving to help prevent bursting.
• Leaving noodles in the water: drain them after the 13-minute microwave cook so they do not continue to soften.

How to store

Refrigerate leftover broth, pork, noodles and toppings separately in covered containers and use within 3 days. Reheat the broth and pork until piping hot, then assemble with the noodles; microwave-poached eggs are best made fresh.

Frequently asked questions