If you have ever craved the perfect bowl of umami-rich, soul-comforting noodles, this Shoyu Ramen Recipe will become your go-to. With a savory soy-based broth infused with the delicate flavors of kombu and mirin, paired alongside tender chashu beef, soft-boiled eggs, and fresh ramen noodles, it’s a harmonious dish that warms the heart and delights the palate. Every spoonful blossoms with depth and character, making this a staple you’ll want to recreate time and again.
Ingredients You’ll Need
Getting started is a breeze because the ingredients for this Shoyu Ramen Recipe are simple, yet each one plays a crucial role in building flavor, texture, and color that truly elevates the final dish.
- Chicken stock (4 cups): The rich base that brings warmth and depth to the broth.
- Water (2 cups): Balances the stock to keep the broth light and clear.
- Kombu (1 piece, about 4×4 inches): Dried kelp that imparts an umami sea essence essential for authentic taste.
- Soy sauce (1/4 cup): The salty backbone and signature flavor of shoyu ramen.
- Mirin (2 tbsp): Adds a gentle sweetness and luster to the broth.
- Sake (1 tbsp): Provides subtle complexity and aroma, enhancing the overall profile.
- Ramen noodles (2 servings): Fresh or dried, these noodles soak up the broth perfectly.
- Soft-boiled eggs (2): Creamy, with a luscious yolk that enriches each bite.
- Chashu beef (4 slices): Tender, slow-cooked pork or beef slices that add protein and flavor.
- Bean sprouts (1/2 cup): Provide crunch and freshness to contrast the rich broth.
- Green onions (2, thinly sliced): Brighten the bowl with a sharp, fresh note.
- Nori sheet (1, cut into strips): Adds a crisp, oceanic finish to the dish.
How to Make Shoyu Ramen Recipe
Step 1: Prepare the Broth Base
Start by combining chicken stock, water, and the piece of kombu in a large pot. Let this soak together gently for about 20 minutes. The kombu will release its magical umami essence into the liquid, creating the foundation for the broth’s intricate flavors.
Step 2: Heat and Remove Kombu
Place the pot over medium heat and warm it up until it almost reaches a boil — this is key to extracting flavor without bitterness. Remove the kombu right before the broth starts bubbling; leaving it in too long can turn the broth bitter and overpowering.
Step 3: Season the Broth
Now it’s time to add the soy sauce, mirin, and sake. These ingredients come together to bring balance: savory, sweet, and aromatic notes that define the essence of the Shoyu Ramen Recipe. Let everything simmer gently for 10 minutes so the flavors meld beautifully.
Step 4: Cook the Noodles
While the broth simmers, cook your ramen noodles according to the package instructions. Whether fresh or dried, make sure they’re just tender and not mushy. Drain the noodles and divide them evenly between two bowls—this is where the comfort begins!
Step 5: Assemble the Ramen Bowls
Ladle the piping hot broth over the noodles, allowing the steam and aroma to awaken your senses. Then artfully arrange the toppings: slices of chashu beef, soft-boiled eggs halved to reveal their creamy centers, bean sprouts, green onions, and strips of nori. Each addition complements the broth, creating a bowl that’s as visually stunning as it is delicious.
How to Serve Shoyu Ramen Recipe
Garnishes
The garnishes bring freshness and texture to the bowl. Thinly sliced green onions add a punch of brightness, bean sprouts lend a satisfying crunch, and nori strips provide their signature ocean taste. Don’t forget the soft-boiled eggs with runny yolks—when you break them, they mingle into the broth, enriching every noodle strand.
Side Dishes
Shoyu ramen pairs wonderfully with simple side dishes that complement but don’t overshadow. Consider a light cucumber sunomono salad or steamed edamame sprinkled with sea salt. Pickled vegetables also make a refreshing accompaniment to cut through the richness of the broth.
Creative Ways to Present
For a fun twist, try layering your ramen components in a clear glass bowl, so the colors and textures show through before you start eating. You can also grill the chashu slices lightly to add a smoky depth, or sprinkle toasted sesame seeds on top for extra aroma and crunch. The Shoyu Ramen Recipe is incredibly versatile, so feel free to get creative with your presentation!
Make Ahead and Storage
Storing Leftovers
If you’ve made more broth than you need, store it in an airtight container in the refrigerator for up to three days. Keep noodles and toppings separate so they don’t get soggy. This way, you can quickly reassemble a fresh bowl whenever ramen cravings strike.
Freezing
Broth freezes beautifully for up to two months. Freeze in portion-sized containers to thaw and reheat easily. Just avoid freezing noodles alongside the broth, as their texture deteriorates upon thawing.
Reheating
Reheat the broth gently on the stove until steaming hot. Bring fresh noodles or previously cooked ones back to life by briefly dunking them in boiling water before adding to the bowl. Then add chilled or freshly cut toppings and enjoy your quick ramen fix without losing the fresh homemade taste.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Using vegetable stock will create a lighter, vegetarian-friendly version of this Shoyu Ramen Recipe. Just ensure it has good flavor depth to keep the broth rich and satisfying.
Is it okay to use dried instead of fresh ramen noodles?
Yes, dried ramen noodles work well and are often more convenient. Just follow package instructions carefully so they cook to the right texture without becoming mushy or overly firm.
What can I substitute if I don’t have kombu?
If kombu isn’t available, you can skip it, but the broth won’t have the same umami undertone. Alternatively, try adding a small piece of dried shiitake mushroom to the stock for a similar depth of flavor.
How do I make the soft-boiled eggs perfect every time?
Bring a pot of water to a boil, gently add eggs, and cook for exactly 6-7 minutes. Then transfer to an ice bath immediately to stop cooking. This ensures the yolks stay creamy but slightly runny, perfect for ramen.
Can I meal prep this Shoyu Ramen Recipe for busy weeknights?
Definitely! The broth can be made in advance, and toppings prepped ahead of time. Keep everything separate in the fridge, and assemble just before eating for a fresh, delicious bowl with minimal effort.
Final Thoughts
This Shoyu Ramen Recipe is my absolute favorite to share because it captures the heart and soul of traditional Japanese comfort food while being accessible to make at home. Warm, flavorful, and bursting with perfectly balanced ingredients, it’s a dish that invites both relaxation and celebration with every bowl. Give it a try, and I promise it will become a treasured classic in your 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
A classic Japanese Shoyu Ramen recipe featuring a flavorful soy sauce-based broth infused with kombu, served with tender ramen noodles, soft-boiled eggs, chashu beef, bean sprouts, green onions, and nori for a comforting and authentic dining experience.
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 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 the chicken stock, water, and kombu in a large pot and let it soak for 20 minutes to allow the kombu to release its umami flavors into the liquid.
- Heat the broth: Place the pot over medium heat and gently warm the broth until it is nearly boiling. Be careful to remove the kombu just before the liquid reaches a boil to avoid bitterness.
- Season the broth: Stir in soy sauce, mirin, and sake, then reduce the heat and simmer everything together for 10 minutes to meld the flavors.
- Cook the noodles: Prepare the ramen noodles following the package instructions, then drain well. Divide the cooked noodles evenly between two serving bowls.
- Assemble the ramen bowls: Ladle the hot, seasoned broth over the noodles. Top each bowl with soft-boiled eggs, slices of chashu beef, bean sprouts, green onions, and strips of nori for a beautifully balanced meal.
Notes
- Be sure to remove the kombu before boiling the broth to prevent a bitter taste.
- You can substitute chashu with other proteins like pork belly if preferred.
- Adjust soy sauce amount to taste for saltiness preference.
- Use fresh ramen noodles for best texture but dried noodles are an acceptable alternative.
- Soft-boil eggs by cooking them for 6-7 minutes and then cooling in ice water.
