If you’re on the hunt for a comforting bowl of noodle soup that delivers a rich, umami-packed punch, this Shoyu Ramen Recipe is an absolute winner. The deep savory flavors of the soy-based broth blended with tender noodles and delightful toppings create an experience that feels like a warm hug from your kitchen. Whether you’re a ramen newbie or a seasoned fan, this recipe brings authentic taste together with straightforward steps that make every slurp worth savoring.
Ingredients You’ll Need
Creating an unforgettable bowl of Shoyu Ramen starts with a handful of simple but vital ingredients. Each one plays a crucial role in building the broth’s depth, the noodles’ perfect chew, and the toppings’ vibrant textures and colors.
- Chicken stock: The rich base that infuses the broth with hearty flavor and body.
- Water: Helps balance the broth concentration for the perfect taste.
- Kombu (dried kelp): Adds a subtle oceanic umami dimension, elevating the broth’s complexity.
- Soy sauce: The star of the show giving the ramen its iconic salty and savory punch.
- Mirin: A touch of sweetness that balances the broth beautifully.
- Sake: Deepens flavor with gentle acidity and aroma.
- Ramen noodles: Fresh or dried, these slurp-worthy noodles soak up the broth perfectly.
- Soft-boiled eggs: Creamy yolks add a luscious, velvety texture.
- Chashu beef: Tender slices of marinated pork bring a satisfying meaty richness.
- Bean sprouts: Offer a fresh crunch that balances the broth’s warmth.
- Green onions: Thinly sliced to add a pop of color and crisp, sharp flavor.
- Nori sheet: Seaweed strips provide a delightful, subtle brininess and texture.
How to Make Shoyu Ramen Recipe
Step 1: Prepare the Broth
Start by combining chicken stock, water, and kombu in a large pot. Let this mixture soak off heat for about 20 minutes, allowing the kombu to release its delicate umami into the liquid. This soaking step is essential—it gently extracts flavors without bitterness.
Step 2: Heat and Simmer the Broth
Place the pot on medium heat and bring it almost to a boil. Just before the broth starts boiling, remove the kombu to avoid a slimy texture or overpowering taste. This careful timing ensures a clean, refined broth base perfect for the Shoyu Ramen Recipe.
Step 3: Add Seasonings
Stir in the soy sauce, mirin, and sake into the simmering broth, then lower the heat and let it simmer gently for 10 minutes. This melding process harmonizes the salty, sweet, and savory flavors, crafting the signature profile of classic shoyu broth.
Step 4: Cook the Noodles
While the broth simmers, cook the ramen noodles separately according to the package instructions. Whether fresh or dried, aim for an al dente texture—firm enough to hold up in the broth but tender for easy slurping. Drain thoroughly and divide the noodles into your serving bowls.
Step 5: Assemble and Serve
Ladle the hot, fragrant broth over the noodles to warm them through. Artfully arrange your toppings on each bowl: halved soft-boiled eggs with runny yolks, slices of savory chashu beef, crunchy bean sprouts, lively green onions, and strips of nori. The colors and textures will invite you to dive right in.
How to Serve Shoyu Ramen Recipe
Garnishes
The beauty of the Shoyu Ramen Recipe shines in its garnishes. Soft-boiled eggs with jammy centers add silkiness, while the bean sprouts lend a refreshing crunch. Green onions cut through the richness with their brightness, and the crisp, roasted nori strips add subtle salty notes that complement the broth perfectly.
Side Dishes
For a complete meal, consider pairing your shoyu ramen with simple sides like steamed edamame sprinkled with sea salt, pickled vegetables to awaken the palate, or even gyoza dumplings for a variety of textures and flavors that dance alongside your main bowl.
Creative Ways to Present
Presentation can elevate this humble bowl of noodles into a feast for the eyes. Try layering your toppings thoughtfully by color and texture, or drizzle a bit of fragrant sesame oil or chili oil for a pop of aroma and heat. Serving in rustic ramen bowls and adding wooden chopsticks enhances the authentic experience.
Make Ahead and Storage
Storing Leftovers
Leftover broth and ramen components can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping noodles and toppings apart from the broth helps preserve texture and freshness.
Freezing
You can freeze the broth in freezer-safe containers for up to a month. Avoid freezing cooked noodles or toppings, as their texture will suffer upon thawing.
Reheating
Reheat the broth gently on the stove until steaming, then quickly warm the separated noodles and toppings (such as chashu and eggs) before assembling again to enjoy a fresh-tasting bowl that feels just made.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! While chicken stock gives a richer, deeper flavor, vegetable stock can be a lighter alternative that still works well, especially if you want to keep the recipe vegetarian-friendly.
Is it necessary to use kombu in the broth?
Kombu adds a unique umami quality that is hard to replicate, enhancing the depth of the broth, but if you cannot find it, you can skip it or use a little dried shiitake mushroom as a substitute for some earthiness.
How do I make soft-boiled eggs perfect every time?
Boil eggs for exactly 6 to 7 minutes, then immediately plunge them into an ice bath to stop cooking. This method keeps the yolks creamy and slightly runny—the ideal ramen egg texture.
Can I use instant ramen noodles for this recipe?
While instant noodles can be a quick fix, fresh or dried ramen noodles offer better texture and soak up the broth more deliciously, making your Shoyu Ramen Recipe that much more satisfying.
What’s the difference between shoyu ramen and other types of ramen?
Shoyu ramen features a soy sauce-based broth which creates a clear, brown, and savory soup with balanced sweetness. Other varieties like miso or tonkotsu have distinct flavors and broths based on miso paste or pork bones.
Final Thoughts
This Shoyu Ramen Recipe is a bowl full of comfort, tradition, and love that’s surprisingly easy to recreate at home. Once you master the harmony of the rich broth, springy noodles, and fresh toppings, you’ll be reaching for this recipe time and again. So grab your pots, invite some friends, and enjoy a cozy meal that warms both body and soul.
Print
Shoyu Ramen Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
Delight in a comforting bowl of Shoyu Ramen, a traditional Japanese soy sauce-flavored noodle soup featuring a rich chicken stock broth infused with kombu, balanced with mirin and sake. Topped with tender chashu beef, soft-boiled eggs, fresh bean sprouts, green onions, and crisp nori, this homemade ramen brings authentic flavors to your table in just 50 minutes.
Ingredients
Broth
- 4 cups chicken stock
- 2 cups water
- 1 piece kombu (dried kelp), about 4×4 inches
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Ramen Noodles and Toppings
- 2 servings ramen noodles (fresh or dried)
- 2 soft-boiled eggs
- 4 slices chashu beef
- 1/2 cup bean sprouts
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Prepare the broth base: In a large pot, combine the chicken stock, water, and kombu piece. Allow the mixture to soak for 20 minutes, which helps to gently extract umami flavors from the kombu without boiling.
- Heat the broth: Place the pot over medium heat and warm until it nearly reaches a boil. Just before boiling, carefully remove the kombu to prevent bitterness and maintain a clean flavor.
- Season the broth: Stir in soy sauce, mirin, and sake into the hot broth. Reduce the heat to a simmer and let it cook gently for 10 minutes, allowing the flavors to meld beautifully.
- Cook the noodles: Prepare the ramen noodles following the package instructions, typically boiling until tender. Drain them well and evenly divide the noodles between serving bowls.
- Assemble the ramen bowls: Ladle the hot, seasoned broth over the noodles. Arrange the soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips atop each bowl to create a visually appealing and flavorful meal.
Notes
- For a deeper broth flavor, consider simmering the broth longer or adding aromatics like garlic and ginger.
- Soft-boil eggs by boiling for 6–7 minutes and immediately cooling in ice water before peeling.
- Chashu beef can be substituted with other cooked pork or chicken meats if desired.
- Use fresh ramen noodles for best texture, but dried noodles work as well.
- Adjust the soy sauce amount to taste for lower sodium.
