Quick Shoyu Ramen (Soy Sauce Style)

Infuse the Broth: In a medium pot, combine the chicken stock, ginger, garlic, and kombu. Bring to a light simmer (don’t boil vigorously, or the kombu can turn bitter). Let it steep for 15–20 minutes.
Add the Umami: Stir in the bonito flakes, turn off the heat, and let them steep for 5 minutes. Strain the entire broth through a fine-mesh sieve into a clean pot.
Prepare the Tare: In a small bowl, whisk together the soy sauce, mirin, and sugar. You can either stir this directly into the pot of broth or place 2 tablespoons in the bottom of each serving bowl before adding the soup.
The Noodles: Boil your noodles in a separate pot of unsalted water according to the package instructions.

Pro Tip: Pull the noodles 30 seconds early; they will finish cooking in the hot broth.
Assembly: Divide the hot broth between bowls, add the noodles, and use a pair of chopsticks to lift and “fold” the noodles so they sit neatly.

The Egg (Ajitama): A 7-minute egg with a custardy yolk is the gold standard. For extra flavor, marinate the peeled eggs in a mix of soy sauce and mirin overnight.
The Green (Negi): Thinly sliced scallions add a necessary sharp bite to cut through the rich broth.
The Crunch: Add a sheet of Nori (dried seaweed) tucked into the side of the bowl and a handful of Menma (seasoned bamboo shoots) or fresh bean sprouts.

The “Creamy” Trick: If you want a richer, “Tonkotsu-style” mouthfeel without the 12-hour bone boil, whisk in a tablespoon of white miso paste or a splash of unsweetened soy milk to your chicken broth.
Aromatic Oil: Drizzle a teaspoon of Toasted Sesame Oil or Chili Oil (Rayu) over the top right before serving to hit your nose with fragrance as you lean in to slurp.
Warming the Bowl: Pour hot tap water into your serving bowls for a minute and dump it out before adding the ramen. This keeps your soup piping hot until the very last drop.