Shoyu Ramen Recipe – Authentic Japanese Ramen

Shoyu Ramen Recipe

This shoyu ramen recipe creates authentic Japanese ramen at home. The shoyu ramen recipe features savory soy-based broth with tender noodles and flavorful toppings. Rich broth, marinated eggs, and chashu pork make restaurant-quality bowls in your kitchen.

Understanding Shoyu Ramen

Shoyu means soy sauce in Japanese. This ramen style uses clear, brown soy-based broth. Lighter than miso or tonkotsu but equally flavorful. Originated in Tokyo and remains one of Japan’s most popular ramen styles.

How to Make Shoyu Ramen

Time Planning

Total time: 4 hours (mostly hands-off simmering). Active cooking: 30-40 minutes. Make broth, pork, and eggs ahead for easier assembly.

Key Components:

• Rich bone broth (2-3 hour simmer)
• Shoyu tare (soy sauce concentrate)
• Chashu pork belly (marinated and braised)
• Marinated soft-boiled eggs
• Fresh ramen noodles
• Toppings: green onions, nori, bamboo shoots

Shoyu Ramen Recipe

Ingredients

For Shoyu Ramen Broth

Broth:

• 2 lbs chicken or pork bones
• 8 cups water
• 1 onion, halved
• 4 garlic cloves, smashed
• 2-inch ginger, sliced
• 2 green onions

Shoyu Tare:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tsp sesame oil

For the Ramen Bowl

• 4 portions fresh ramen noodles
• 4 soft-boiled eggs, marinated
• 8-12 slices chashu pork belly
• 2 green onions, sliced
• 4 nori sheets
• Bamboo shoots (optional)
• Corn (optional)
• Sesame seeds

Instructions

To Make Shoyu Ramen Broth

1. Rinse bones. Boil 5 minutes, drain, rinse again.
2. Return bones to pot. Add 8 cups water, onion, garlic, ginger, and green onions.
3. Simmer gently 2-3 hours, skimming foam. Don’t boil rapidly.
4. Strain through fine mesh. Should yield 6 cups of clear broth.
5. Mix shoyu tare: soy sauce, mirin, sake, sugar, sesame oil.

To Make the Eggs

1. Boil eggs for 6.5 minutes. Transfer to an ice bath.
2. Cool for 5 minutes. Peel under running water.
3. Marinate in 1/4 cup soy sauce, 1/4 cup water, 2 tbsp mirin.
4. Refrigerate 4-12 hours, turning occasionally.

To Prepare the Pork Belly

1. Marinate 1 lb pork belly in 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar. Refrigerate 2-4 hours.
2. Preheat the oven to 300°F. Braise pork with marinade and 1 cup water, covered, 2.5-3 hours.
3. Cool slightly. Slice thin. Sear quickly in a hot pan if desired.

For the Ramen Bowls

1. Prepare all toppings. Slice green onions, halve eggs.
2. Boil noodles 2-3 minutes per package directions. Drain and rinse.
3. Heat broth to simmer.
4. Add 2-3 tbsp shoyu tare to each bowl. Add 1.5 cups hot broth, stir.
5. Add noodles. Top with pork, egg, green onions, nori, bamboo shoots, corn.
6. Serve immediately while hot.

Notes

Make-Ahead: Broth keeps 3 days refrigerated, 3 months frozen. Pork lasts 4 days. Eggs last 3-4 days in marinade.

Substitutions: Use store-bought broth enhanced with ginger and garlic. Dried noodles work if fresh is unavailable.

Storage: Store components separately. Always cook noodles fresh.

Nutrition

Per Bowl:

• Calories: 650
• Protein: 35g
• Carbs: 65g
• Fat: 28g
• Sodium: 2100mg

Tips for Best Results

Broth Clarity: Gentle simmer only. Skim foam regularly. Strain through cheesecloth.

Perfect Noodles: Don’t overcook. Rinse briefly. Serve immediately.

Temperature: All components should be hot. Warm serving bowls first.

Balance Flavors: Taste and adjust tare amount per bowl.

Variations

Spicy: Add chili oil or paste to tare. Top with spicy ground pork.

Vegetarian: Use vegetable broth with mushrooms. Replace pork with tofu.

Extra Rich: Add chicken feet to broth. Simmer longer for thicker consistency.

Conclusion

This shoyu ramen recipe creates authentic restaurant-quality bowls at home. Rich broth, tender pork, and jammy eggs combine perfectly. Make components ahead for easier weeknight meals.

FAQs

Can I use store-bought broth? Yes. Use quality chicken or pork broth. Simmer with ginger, garlic, and green onions for 30 minutes.

What if I can’t find fresh noodles? Use dried ramen noodles from Asian markets. Avoid instant with seasoning packets.

How do I make it less salty? Use less shoyu tare per bowl or dilute with water. Use low-sodium soy sauce.

Can I make it faster? Use rotisserie chicken and store-bought broth. Pressure cook pork for 45 minutes. Ready in under an hour.

How long does broth last? Refrigerate 5 days or freeze 3 months. Reheat gently without boiling.