If you have ever wished to capture the authentic taste of Japan in your own kitchen, this Shoyu Ramen Recipe is your golden ticket. It’s a beautifully balanced bowl of savory chicken broth infused with umami-rich soy sauce, tender ramen noodles, and delightful toppings that come together in perfect harmony. The heartwarming flavors and textures make this dish not only comforting but downright addictive. Whether you’re a seasoned ramen lover or just starting your noodle journey, this recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Shoyu Ramen Recipe is in its simplicity and the quality of a handful of essential ingredients. Each one contributes a key layer of flavor, from the deep umami of kombu to the fresh brightness of green onions, making every spoonful unforgettable.
- 4 cups chicken stock: The rich, savory base that forms the soul of the broth.
- 2 cups water: To balance and lighten the broth for perfect savoriness.
- 1 piece kombu (dried kelp) (about 4×4 inches): Adds a subtle oceanic umami depth and complexity.
- 1/4 cup soy sauce: Brings the signature salty, slightly sweet essence essential for shoyu broth.
- 2 tbsp mirin: A touch of sweet rice wine to round out flavors with mild sweetness.
- 1 tbsp sake: Enhances aroma and tenderizes the broth’s flavor profile.
- 2 servings ramen noodles (fresh or dried): These noodles soak up the broth and provide the chewy bite that ramen is loved for.
- 2 soft-boiled eggs: Creamy yolks add richness and visual appeal to each serving.
- 4 slices chashu beef: Tender, flavorful pork (or beef depending on preference) that makes each bite memorable.
- 1/2 cup bean sprouts: For fresh crunch and lightness to balance the broth.
- 2 green onions (thinly sliced): Adds sharp, fresh green notes that brighten every spoonful.
- 1 sheet nori (cut into strips): A final umami-packed garnish that adds softness and an ocean touch.
How to Make Shoyu Ramen Recipe
Step 1: Prepare the Broth Base
Start by combining the chicken stock, water, and the piece of kombu in a large pot. Letting the kombu soak here for 20 minutes is crucial—it gently infuses the broth with that elusive, savory ocean flavor without overpowering the stock. This soak time is a little secret that makes the broth taste thoughtfully layered and incredibly authentic.
Step 2: Heat and Remove Kombu
Next, bring your broth over medium heat, allowing it to warm until it’s almost at a boil. The key here is to remove the kombu just before the first bubbles appear to avoid any bitterness. This delicate timing ensures the broth remains clear, smooth, and perfectly umami-rich.
Step 3: Season the Broth
Once the kombu is out, stir in the soy sauce, mirin, and sake. These ingredients add the classic tangy, slightly sweet, and aromatic notes that define shoyu ramen broth. Let everything simmer gently for 10 minutes, so the flavors fuse beautifully into a harmonious whole.
Step 4: Cook the Ramen Noodles
While the broth simmers, cook your ramen noodles according to the package directions. Fresh or dried noodles both work wonderfully here. Once cooked, drain them and divide the noodles between your serving bowls, ready to soak up that hot, flavorful broth.
Step 5: Assemble and Serve
Finally, ladle the piping hot broth generously over the noodles. Arrange your soft-boiled eggs, chashu beef slices, crunchy bean sprouts, sliced green onions, and nori strips artfully on top. Each topping adds a layer of texture and flavor, elevating the entire experience from simple soup to a lavish feast.
How to Serve Shoyu Ramen Recipe
Garnishes
Garnishes elevate your bowl both visually and in taste. Soft-boiled eggs with their creamy yolk add richness, while thinly sliced green onions bring brightness and crunch. Nori strips offer a gentle ocean aroma and a silky texture that pairs perfectly with the broth. Feel free to add a sprinkle of toasted sesame seeds or a bit of chili oil if you want an extra kick.
Side Dishes
Shoyu Ramen shines as a complete meal, but pairing it with light sides can enhance your dining experience. Consider steamed edamame sprinkled with sea salt or a crisp cucumber salad with rice vinegar and sesame for refreshing contrast. Pickled vegetables or a simple plate of gyoza complements the warmth and umami of the ramen beautifully.
Creative Ways to Present
Presentation is key to making your Shoyu Ramen Recipe feel special. Try serving it in deep, rustic ceramic bowls to hold the broth’s heat longer. Arrange toppings with intention—place the eggs halved with yolks facing up, fanning the chashu slices around the noodles, and scattering the greens artfully. A little attention to how it looks makes the eating experience even more delightful.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Shoyu Ramen, store the broth separately from the noodles and toppings in airtight containers. The broth will keep well in the refrigerator for 3 to 4 days, maintaining its rich umami flavor. Keep noodles and fresh toppings refrigerated but consume within this timeframe to enjoy the best texture.
Freezing
You can freeze the broth alone to enjoy this Shoyu Ramen Recipe another day. Pour it into a freezer-safe container and store it for up to 1 month. When ready to use, thaw in the fridge overnight and reheat gently on the stove. Avoid freezing noodles or fresh toppings, as they don’t fare well and lose their texture.
Reheating
Reheat the broth on the stovetop over medium heat until simmering. Cook fresh or frozen noodles separately and warm any toppings like chashu briefly before assembling. This method keeps all the components tasting fresh and delicious, preserving the authentic Shoyu Ramen experience.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! While chicken stock gives the broth a rich depth, vegetable stock can work well if you’re aiming for a vegetarian twist. Just make sure it’s a flavorful broth so the soup doesn’t lose that signature umami kick.
Is it better to use fresh or dried ramen noodles?
Fresh noodles offer a softer, chewier texture that many ramen enthusiasts prefer. However, dried noodles can be a convenient and tasty alternative. Both types will soak up the broth beautifully, so feel free to use what’s available to you.
How do I make sure my soft-boiled eggs turn out perfect?
Timing is everything! Boil eggs for about 6 to 7 minutes, then immediately transfer them to ice water to stop the cooking process. This gives you tender whites with a luscious, runny yolk that complements the ramen wonderfully.
Can I add other proteins to this Shoyu Ramen Recipe?
Definitely! While chashu is traditional and delicious, you can swap it for grilled chicken, tofu, or even shrimp for variety. Just ensure the proteins are flavorful and cooked well to keep the dish balanced.
What makes this recipe specifically a “Shoyu Ramen Recipe”?
Shoyu ramen is defined by its soy sauce-based broth, which gives it a clear, brownish color and a balanced, savory-sweet flavor profile. This recipe highlights soy sauce as the star seasoning along with traditional Japanese elements like kombu and mirin, capturing the essence of shoyu ramen perfectly.
Final Thoughts
This Shoyu Ramen Recipe is a celebration of simple, thoughtful ingredients combined to create something truly magical in a bowl. Whether you’re cozying up on a chilly night or impressing friends with an authentic Japanese comfort dish, it’s always a crowd-pleaser. I encourage you to give it a try and watch how these wonderful flavors draw you in, bite after delicious bite.
Print
Shoyu Ramen Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This classic Shoyu Ramen recipe features a savory soy sauce-based broth made from chicken stock and kombu, paired with tender ramen noodles and traditional toppings like soft-boiled eggs, chashu beef, bean sprouts, green onions, and nori strips. Perfect for a comforting, flavorful meal that brings authentic Japanese flavors to your kitchen.
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 these ingredients soak together for 20 minutes to infuse the broth with deep umami flavors from the kombu.
- Heat the Broth: Place the pot over medium heat and warm the broth until it is nearly boiling. Just before it reaches a boil, remove the kombu to prevent bitterness in the broth.
- Add Seasonings and Simmer: Stir in the soy sauce, mirin, and sake into the broth. Reduce the heat and let the broth simmer gently for about 10 minutes to meld the flavors together perfectly.
- Cook the Noodles: Prepare the ramen noodles according to the package instructions, either fresh or dried. Once cooked, drain them well and evenly divide the noodles into serving bowls.
- Assemble the Ramen Bowls: Ladle the hot broth over the noodles in each bowl. Then, beautifully arrange the soft-boiled eggs, chashu beef slices, bean sprouts, sliced green onions, and strips of nori on top as toppings. Serve immediately for a warm, delicious meal.
Notes
- Soaking kombu before heating enhances the broth’s umami without bitterness.
- Remove kombu right before boiling to keep the broth clear and clean-tasting.
- Use fresh ramen noodles if possible for the best texture.
- Soft-boiled eggs can be prepared ahead by boiling for 6-7 minutes and then peeled.
- Adjust soy sauce amount to taste if you prefer a saltier or milder broth.
