Rich and creamy shoyu ramen with buttery caramelized onions, a silky egg-based broth, and a savory topping of bonito flakes.
I came across this ramen recipe on my Instagram feed and thought I'd give it a try. I made a few adjustments using ingredients I already had.
What surprised me most was how simple the broth was to prepare, and how rich the flavors turned out, almost like something you'd get at a Japanese ramen shop.
The interesting part is that there's no need to simmer bones for hours. Instead, a combination of egg yolk, mayonnaise, and cooking water creates a smooth, creamy broth with surprisingly little effort.
The real highlight is the caramelized onion. Slowly cooking it until golden brown brings out its natural sweetness and adds depth to the broth. I added a little cooking sake and let it reduce, giving the overall flavor another layer of complexity.
A finishing touch of bonito flakes, chili crisp, and a soft egg brought everything together beautifully.
I’m amazed how a few simple ingredients working together makes all the difference.
Definitely a recipe I'll be making again.
Ingredients
150 g yakisoba noodles (or any type of noodle you have in kitchen)
1 medium onion, thinly sliced
1 tbsp butter
1 egg yolk
1 tbsp Kewpie mayonnaise
1 tbsp Japanese soy sauce (shoyu)
350 ml water
1 tbsp cooking sake (optional)
1 tbsp bonito flakes (katsuobushi)
Fried ground Thai chilli, to taste
1 onsen egg, for topping (optional)
Instructions
1. Caramelize the onions
Melt the butter in a saucepan over medium-low heat. Add the sliced onion and cook slowly for 20 minutes, stirring occasionally, until soft, golden brown. Stir in the cooking sake, if using, and let it reduce briefly.
Set aside half of the caramelized onions for topping.
2. Prepare the creamy sauce
In a bowl, combine the remaining caramelized onions, egg yolk, mayonnaise, shoyu, and a little fried ground chili.
Whisk until smooth and well combined.
3. Cook the noodles
Bring 350 ml of water to a boil. Add the noodles and blanch for 30–60 seconds, just until heated through and loosened. Remove the noodles.
4. Make the creamy broth
Reduce the heat to low. Gradually whisk 2–3 tablespoons of hot noodle water into the prepared sauce to temper the egg yolk.
Pour the mixture back into the saucepan.
Stir continuously over low heat until the broth becomes smooth and creamy. I use an unpasteurized egg yolk; so I have to heat it for food safety but not too boil vigorously.
5. Assemble and serve
Place the noodles in a serving bowl and pour over the creamy shoyu broth.
Top with the reserved caramelized onions, bonito flakes, fried ground chili, and an onsen egg if desired.
Serve immediately.
