If you are craving a bowl of comforting, savory, and deeply satisfying Japanese noodle soup, this Shoyu Ramen Recipe is exactly what you need. It combines a rich yet clear chicken-based broth with the umami depth of soy sauce, balanced by the gentle sweetness of mirin and sake. Fresh ramen noodles and classic toppings like soft-boiled eggs, chashu beef, and nori sheets come together in perfect harmony, creating an authentic, restaurant-quality experience right in your own kitchen. Whether you’re a ramen aficionado or trying this dish for the first time, this recipe will become a heartwarming favorite you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Shoyu Ramen Recipe lies in its simplicity and how each ingredient plays a vital role in building flavor, texture, and visual appeal. From the delicate umami of the kombu to the creamy softness of the eggs, every element enhances the overall dish without overwhelming it.
- Chicken stock: The rich, savory base that provides depth and body to the broth.
- Water: Helps balance the broth’s concentration for the perfect flavor intensity.
- Kombu (dried kelp): Adds subtle sea-inspired umami and rounds out the broth’s taste.
- Soy sauce: The heart of shoyu ramen, bringing saltiness and complexity.
- Mirin: A sweet rice wine that brightens and balances the savory broth.
- Sake: Adds mild acidity and enhances the broth’s aroma.
- Ramen noodles (fresh or dried): The chewy noodles that soak up every drop of flavorful broth.
- Soft-boiled eggs: Creamy yolks that melt into the broth for added richness.
- Chashu beef slices: Tender, flavorful meat that adds hearty satisfaction.
- Bean sprouts: Provide a fresh crispness and slight earthiness for texture contrast.
- Green onions: Thinly sliced for a sharp, bright garnish that lifts the dish.
- Nori sheet: Cut into strips to impart a delicate, briny flavor and beautiful color.
How to Make Shoyu Ramen Recipe
Step 1: Prepare the Broth
Start by combining the chicken stock, water, and kombu in a large pot. Let them soak together for 20 minutes. This step allows the kombu to infuse the liquid with subtle umami from the start, setting the foundation for an unforgettable broth.
Step 2: Heat the Broth
Gently heat the mixture over medium heat and bring it close to boiling, but make sure to remove the kombu right before the water boils. This ensures the broth does not become bitter and keeps the flavors clean and nuanced.
Step 3: Season the Broth
Add the soy sauce, mirin, and sake to the pot, stirring well. Let the broth simmer for about 10 minutes so that all these savory and sweet components marry together perfectly, giving you a broth bursting with layered flavors.
Step 4: Cook the Noodles
While the broth simmers, cook your ramen noodles according to the package instructions—fresh or dried. Properly cooked noodles should be springy and slightly chewy, forming the perfect base to soak up that flavorful broth.
Step 5: Assemble the Bowl
Drain the noodles and divide them evenly between your serving bowls. Ladle the piping hot broth generously over the noodles. Finally, arrange the toppings beautifully: soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips. Each bite is a delightful mix of textures and flavors.
How to Serve Shoyu Ramen Recipe
Garnishes
Garnishing your bowl is where your Shoyu Ramen Recipe truly comes to life. The bright green onions add freshness and color, while the nori strips introduce an oceanic note. The soft-boiled egg’s golden yolk adds richness with every spoonful, and bean sprouts offer a satisfying crunch that contrasts the silky broth and tender meat.
Side Dishes
Pair your ramen with simple Japanese-inspired sides such as gyoza (pan-fried dumplings) or a crisp cucumber salad with sesame dressing. These sides complement the meal without overshadowing the rich, nuanced flavors of the ramen.
Creative Ways to Present
For a fun twist, try serving this Shoyu Ramen Recipe in individual hot stone bowls to keep the soup warm longer. You can also add a drizzle of chili oil or a sprinkle of toasted sesame seeds on top for an extra punch of flavor and a beautiful aromatic finish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover broth, store it separately from the noodles and toppings in airtight containers in the refrigerator. This helps maintain the broth’s clarity and flavor and ensures the noodles don’t get soggy.
Freezing
The broth can be frozen for up to two months, making it a great make-ahead option for busy days. Avoid freezing toppings or noodles as their texture can deteriorate upon thawing.
Reheating
To reheat, warm the broth gently on the stovetop, then cook fresh noodles and add toppings just before serving for that freshly made ramen experience. This approach preserves the integrity and deliciousness of the original dish.
FAQs
Can I use a different stock instead of chicken stock?
Absolutely! While chicken stock provides a wonderful light yet rich flavor, you can substitute it with vegetable stock or pork broth depending on your preference and dietary needs.
Is it necessary to use kombu in the broth?
Kombu is key for authentic umami depth, but if it’s not available, you can omit it and rely on the soy sauce and stock to carry the broth’s flavor, though the complexity might be slightly reduced.
Can I make this Shoyu Ramen Recipe vegetarian?
Yes, swap the chicken stock for a rich vegetable broth and skip the chashu beef. Add tofu or mushrooms as protein alternatives and keep the seasonings for that signature shoyu flavor.
How do I cook the perfect soft-boiled eggs?
Bring water to a gentle boil, lower eggs in carefully, and cook for exactly six to seven minutes. Immediately place them in ice water to stop cooking, peel, and slice in half for ramen topping.
What if I only have dried ramen noodles?
Dried ramen noodles work perfectly fine; just be sure to follow the package cooking instructions carefully to avoid overcooking. Fresh noodles will give you a chewier texture but dried noodles are a convenient and tasty option.
Final Thoughts
This Shoyu Ramen Recipe is a brilliant way to bring authentic, soul-warming Japanese flavors into your home kitchen. It’s approachable, satisfying, and endlessly customizable, perfect for cozy dinners or impressing friends. I can’t wait for you to try making it and experience the joy of slurping down your very own bowl of delicious ramen that’s crafted with care and lots of love.
Print
Shoyu Ramen Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
This Shoyu Ramen recipe features a flavorful soy sauce-based broth infused with kombu, topped with tender chashu beef, soft-boiled eggs, bean sprouts, green onions, and nori strips. Perfect for a comforting and authentic Japanese noodle soup, it takes about 50 minutes to prepare and serves two.
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
Noodle 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: Combine chicken stock, water, and kombu in a large pot and allow the mixture to soak for 20 minutes. This soaking infuses the broth with umami flavor from the kombu.
- Heat the Broth: Place the pot over medium heat and slowly bring the broth to near boiling. Remove the kombu just before the liquid starts boiling to prevent bitterness.
- Season the Broth: Stir in soy sauce, mirin, and sake into the hot broth. Simmer the combined mixture for 10 minutes to meld the flavors together.
- Cook the Noodles: Meanwhile, prepare the ramen noodles according to package instructions. Once cooked, drain them well and divide the noodles evenly between two serving bowls.
- Assemble the Ramen Bowls: Ladle the hot broth directly over the noodles in each bowl. Arrange the toppings—soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips—artfully on top for an authentic presentation.
Notes
- You can substitute chicken stock with vegetable stock for a lighter broth.
- Soft-boiled eggs can be prepared ahead of time and kept refrigerated.
- Adjust soy sauce quantity to taste for a less salty broth.
- For added richness, consider adding a dash of sesame oil to the broth before serving.
- Fresh ramen noodles provide a better texture but dried noodles work well as a convenient alternative.
