If you are craving a comforting bowl of authentic Japanese noodles with deep, savory flavors and a delicate balance of umami, then you must try this Shoyu Ramen Recipe. This classic soy sauce-based ramen offers a rich yet clear broth that tantalizes your taste buds, paired with perfectly cooked noodles and an array of delicious toppings. Whether it’s a chilly evening or just a moment when you want something truly satisfying, this Shoyu Ramen Recipe brings warmth and joy in every slurp.
Ingredients You’ll Need
The magic of this Shoyu Ramen Recipe lies in its simple yet essential ingredients. Each item is carefully chosen to create layers of flavor, from the hearty chicken stock to the umami-packed kombu, and the delicate balance of soy sauce, mirin, and sake. Together, these ingredients work harmoniously to make the broth both robust and comforting.
- 4 cups chicken stock: Provides a rich, savory base that’s full of depth and body.
- 2 cups water: Helps temper the stock to create a lighter, more balanced broth.
- 1 piece kombu (dried kelp) (about 4×4 inches): Infuses a gentle umami flavor that is unmistakably Japanese.
- 1/4 cup soy sauce: The star seasoning that brings salty, savory complexity.
- 2 tbsp mirin: Adds a hint of sweetness to balance the salty soy sauce.
- 1 tbsp sake: Brings subtle depth and aromas that enhance the broth’s character.
- 2 servings ramen noodles (fresh or dried): The chewy noodles that soak up all the delicious broth.
- 2 soft-boiled eggs: Creamy yolks that add richness and texture.
- 4 slices chashu beef: Tender, flavorful pork slices that melt in your mouth.
- 1/2 cup bean sprouts: Adds a fresh crunch and contrast to the rich broth.
- 2 green onions (thinly sliced): Bring brightness and a mild onion flavor to each bite.
- 1 sheet nori (cut into strips): Adds an extra layer of oceanic flavor and a pleasant texture.
How to Make Shoyu Ramen Recipe
Step 1: Prepare the Broth Base
Start by combining the chicken stock, water, and kombu in a large pot. Allow the kombu to soak in the cold mixture for 20 minutes. This soaking releases the perfect amount of umami from the kombu, giving the broth a natural depth without overpowering it.
Step 2: Heat the Broth
Place the pot over medium heat and slowly bring the broth close to boiling. Just before it starts to boil, remove the kombu. This careful timing ensures the flavor develops fully without bitterness.
Step 3: Season the Broth
Add the soy sauce, mirin, and sake to the hot broth and let it simmer gently for 10 minutes. These ingredients blend beautifully, creating that iconic Shoyu Ramen flavor that is salty, slightly sweet, and intoxicatingly delicious.
Step 4: Cook the Noodles
While the broth simmers, cook your ramen noodles according to the package instructions. Whether you choose fresh or dried, make sure to drain them well so they don’t become soggy in your bowl.
Step 5: Assemble Your Ramen Bowls
Divide the hot noodles evenly between two bowls. Ladle the steaming broth generously over them, then arrange your toppings — soft-boiled eggs, chashu beef, bean sprouts, green onions, and nori strips — like a work of edible art. Each bite should be a perfect harmony of flavors and textures.
How to Serve Shoyu Ramen Recipe
Garnishes
Fresh garnishes elevate your Shoyu Ramen Recipe by adding pops of color and contrasting textures. Thin slices of green onions bring zest, while the nori strips deliver a subtle seaweed aroma. Soft-boiled eggs provide creaminess that complements the savory broth. Don’t forget the crunchy bean sprouts which offer a delightful freshness.
Side Dishes
A bowl of Shoyu Ramen pairs beautifully with simple side dishes like steamed edamame sprinkled with sea salt, or a small plate of pickled vegetables for a tangy bite. For a heartier meal, serve crispy gyoza or tempura vegetables alongside to add variety and extra satisfaction.
Creative Ways to Present
Make your Shoyu Ramen experience even more special by using beautiful, deep ramen bowls that keep the broth warm. You can arrange toppings in neat sections or artistically swirl the egg halves and chashu slices for Instagram-worthy presentation. Adding a sprinkle of toasted sesame seeds or a drizzle of chili oil creates an inviting aroma and a touch of spice for adventurous palates.
Make Ahead and Storage
Storing Leftovers
If you have any broth or noodles left over, store them separately in airtight containers in the refrigerator. Broth can last up to 3 days, but noodles tend to become soggy if stored combined. Keep toppings like eggs or chashu refrigerated as well, and add them fresh when reheating.
Freezing
You can freeze the broth in portions for up to 1 month to enjoy on a busy day. Avoid freezing noodles, as they lose their texture. When ready to use, thaw the broth overnight in the fridge for best results.
Reheating
Warm your broth gently on the stove, avoiding a hard boil to preserve its delicate flavors. If reheating noodles, briefly dunk them in hot water to refresh their texture. Assemble your bowl just before serving to enjoy the Shoyu Ramen Recipe at its best.
FAQs
Can I make Shoyu Ramen Recipe vegetarian?
Absolutely! Swap chicken stock for vegetable broth and omit the chashu beef. Adding mushrooms and tofu can enhance the umami while keeping it vegetarian-friendly.
What noodles work best for this recipe?
Fresh ramen noodles are ideal for their chewy texture, but dried ramen noodles work perfectly well and are easier to store. Just be sure to cook them according to package instructions for optimal results.
How do I get the perfect soft-boiled egg?
Boil eggs for exactly 6 to 7 minutes, then immediately transfer them to an ice bath. This technique keeps the yolks slightly runny and the whites firm, perfect for ramen bowls.
Can I adjust the saltiness of the broth?
Definitely! Start by adding soy sauce gradually and taste as you go. You can always add more, but it’s hard to fix a broth that’s too salty.
Is this recipe suitable for meal prepping?
Yes! Make the broth ahead of time and store it separately. Cook and portion noodles before mealtime. Assemble fresh with toppings to maintain quality and flavor.
Final Thoughts
There is something truly comforting and special about dining on a bowl of homemade ramen, and this Shoyu Ramen Recipe is one of my all-time favorites to make and share. From the rich, savory broth to the tender chashu and creamy eggs, every element comes together to create a soul-warming dish. I can’t wait for you to give it a try and experience the joy of crafting authentic ramen right in your own kitchen!
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
This Shoyu Ramen recipe features a rich and flavorful soy sauce-based broth enhanced with kombu, chicken stock, and traditional Japanese seasonings like mirin and sake. Paired with tender ramen noodles, soft-boiled eggs, chashu beef, and fresh toppings such as bean sprouts, green onions, and nori, this dish delivers an authentic and comforting Japanese ramen experience perfect for any ramen lover.
Ingredients
Broth Ingredients
- 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
- 2 servings ramen noodles (fresh or dried)
Toppings
- 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: Combine chicken stock, water, and kombu in a large pot and allow to soak for 20 minutes. This process helps infuse the broth with a delicate umami flavor from the kombu.
- Heat the Broth: Heat the soaked broth over medium heat until it reaches just under a boil. Remove the kombu just before it begins boiling to prevent bitterness and maintain a clean flavor profile.
- Season the Broth: Stir in soy sauce, mirin, and sake into the hot broth, then let it simmer gently for 10 minutes to fully meld the flavors together.
- Cook the Noodles: Prepare the ramen noodles according to the package instructions, typically boiling them until tender but still firm. Drain the noodles and distribute them evenly between serving bowls.
- Assemble the Ramen: Ladle the hot seasoned broth over the noodles in each bowl. Top each serving with soft-boiled eggs, slices of chashu beef, bean sprouts, green onions, and strips of nori for a complete and authentic presentation.
Notes
- Soaking kombu before heating helps extract maximum flavor without bitterness.
- Removing kombu before boiling is crucial to prevent a slimy texture or bitterness in the broth.
- Use fresh ramen noodles if possible for the best texture but dried noodles work well too.
- Soft-boiled eggs should have a slightly runny yolk for traditional ramen.
- Adjust soy sauce amount to taste for saltiness in the broth.
