There is something truly comforting and soul-satisfying about a well-made bowl of Shoyu ramen, and this Shoyu Ramen Recipe captures that magic perfectly. Combining a savory soy sauce-based broth with tender noodles and rich toppings, it feels like a warm hug in a bowl. Whether you’re a ramen aficionado or just dipping your toes into Japanese cooking, this recipe is approachable yet deeply rewarding, brimming with delicate umami flavors and textures that make every spoonful a little celebration.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward but crucial to crafting the authentic depth and balance Shoyu Ramen is known for. Each item brings its own touch — from the salty richness of soy sauce to the refreshing crunch of bean sprouts.
- 4 cups chicken stock: The hearty base that lends warmth and richness to your broth.
- 2 cups water: Balances the broth to prevent it from being too intense.
- 1 piece kombu (dried kelp) (about 4×4 inches): Adds a subtle oceanic umami that is key to depth.
- 1/4 cup soy sauce: The star ingredient that defines the ‘shoyu’ flavor.
- 2 tbsp mirin: Brings a gentle sweetness and complexity to the broth.
- 1 tbsp sake: Enhances aroma and layers of flavor.
- 2 servings ramen noodles (fresh or dried): The chewy, slurpy delight that makes ramen so beloved.
- 2 soft-boiled eggs: Creamy yolks add richness and a luscious texture.
- 4 slices chashu beef: Tender, fatty pork slices that melt in your mouth (substitute if preferred).
- 1/2 cup bean sprouts: Offers a refreshing crunch to contrast the savory broth.
- 2 green onions (thinly sliced): Bright, fresh bite and a pop of color.
- 1 sheet nori (cut into strips): Adds a savory, briny finish that complements the broth perfectly.
How to Make Shoyu Ramen Recipe
Step 1: Prepare the Broth
Begin by combining chicken stock, water, and kombu in a large pot, allowing the dried kelp to soak gently for 20 minutes. This soaking step is key — it lets the kombu infuse the broth with unmistakable umami without any bitterness.
Step 2: Heat and Remove Kombu
Next, slowly heat the broth over medium until just shy of boiling. It’s very important to remove the kombu right before the broth boils to avoid a harsh taste, preserving that subtle ocean flavor that makes Shoyu ramen stand out.
Step 3: Season the Broth
Add soy sauce, mirin, and sake to your broth. Simmer this fragrant mixture for 10 minutes to marry all the flavors together. This step is where the broth truly transforms into the soul of your ramen.
Step 4: Cook the Noodles
While the broth simmers, cook your ramen noodles according to the package instructions. Fresh noodles usually take less time and are wonderfully chewy, but dried noodles work well too. Drain them well and divide into serving bowls.
Step 5: Assemble the Ramen
Finally, ladle the steaming broth over the noodles. Arrange soft-boiled eggs, chashu slices, bean sprouts, sliced green onions, and nori strips artfully on top. Each element adds texture and burst of flavor that brings your bowl to life.
How to Serve Shoyu Ramen Recipe
Garnishes
Don’t underestimate the power of good garnishes. The soft-boiled egg adds a creamy center that blends beautifully with the broth, while green onions brighten the flavor profile. Nori adds a subtle brininess and a lovely crisp texture, and bean sprouts introduce a refreshing crunch. These little touches elevate the experience, making each bite joyful.
Side Dishes
Complement your Shoyu Ramen with simple sides like pickled vegetables or a light seaweed salad for contrast. If you want to go a bit heartier, gyoza (Japanese dumplings) or steamed edamame work wonderfully as well. These sides keep the meal balanced and showcase a range of flavors and textures alongside your ramen.
Creative Ways to Present
Make your serving pop by using wide, shallow bowls that show off the colorful ingredients clearly. Arrange your toppings in neat sections rather than mixing them all together right away — it’s a fun way to appreciate each component. You can also sprinkle a few toasted sesame seeds or a dash of chili oil for an extra flavor kick and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the broth separate from the noodles and toppings to prevent sogginess. Store in an airtight container in the refrigerator and aim to enjoy within 2 days to retain freshness and flavor.
Freezing
The broth freezes well if you want to keep it longer. Simply cool it completely, transfer to a freezer-safe container, and freeze for up to 3 months. Avoid freezing the noodles or toppings as they won’t hold their texture after thawing.
Reheating
Reheat the broth gently on the stove until steaming but not boiling, then pour over freshly cooked noodles for the best taste and texture. Add fresh toppings or eggs afterward to recreate that freshly made delight.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Using vegetable stock will still deliver a tasty Shoyu Ramen Recipe, though the broth might be a little lighter in richness. You can enhance it by adding dried mushrooms or extra kombu for more depth.
What if I can’t find fresh ramen noodles?
Dried ramen noodles are a great substitute and readily available in most supermarkets or Asian stores. Cook them according to package directions and drain well before assembling your bowl.
How do I get the perfect soft-boiled eggs?
Bring water to a gentle boil, add eggs carefully, and cook for exactly 6 to 7 minutes. Immediately place eggs in ice water to stop cooking, then peel. The yolk should be slightly runny and creamy — the perfect ramen egg.
Can I make the broth ahead of time?
Yes, making the broth in advance actually deepens the flavor! Prepare it up to 2 days before serving and keep it chilled. Reheat gently when you’re ready to assemble your ramen bowls.
What are good alternatives to chashu beef?
If you prefer, sliced pork belly, roasted chicken, or even tofu offer great alternatives that complement the flavors of Shoyu Ramen. Feel free to customize based on your taste and dietary preferences.
Final Thoughts
I can’t wait for you to dive into this Shoyu Ramen Recipe — it’s a heartwarming dish that’s perfect for any day you want something deliciously satisfying. Once you get the hang of the broth and toppings, you’ll find yourself craving it again and again. Trust me, sharing this bowl with friends or family is a wonderful way to bring people together around something truly special.
Print
Shoyu Ramen Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
A classic Shoyu Ramen recipe featuring a savory soy sauce-based chicken broth infused with kombu, served with tender ramen noodles, soft-boiled eggs, chashu beef, bean sprouts, green onions, and nori. This comforting Japanese noodle soup balances rich umami flavors with fresh toppings, perfect for a fulfilling meal in under an hour.
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
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. Let the mixture soak for 20 minutes to allow the kombu to infuse the broth with delicate sea flavors.
- Heat the broth: Place the pot over medium heat and slowly heat the broth until it is nearly boiling. Just before it reaches a boil, remove the kombu to prevent bitterness and ensure a clean umami taste.
- Season the broth: Stir in soy sauce, mirin, and sake. Reduce the heat and simmer the broth gently for 10 minutes to blend and deepen the flavors.
- Cook the noodles: Meanwhile, cook the ramen noodles according to the package instructions until just tender. Drain the noodles thoroughly and divide them evenly between serving bowls.
- Assemble the ramen: Ladle the hot seasoned broth over the noodles. Top each bowl with soft-boiled eggs, slices of chashu beef, bean sprouts, sliced green onions, and nori strips. Serve immediately to enjoy the combination of flavors and textures.
Notes
- Soaking the kombu rather than boiling it preserves its umami without introducing bitterness.
- Soft-boiled eggs can be prepared in advance by boiling for 6-7 minutes and cooling in ice water before peeling.
- Chashu beef can be purchased pre-made for convenience or substitute with thinly sliced pork belly or roast pork.
- Adjust soy sauce amount to taste if you prefer a saltier or lighter broth.
- Use fresh ramen noodles if possible for best texture, but dried noodles work well too.
