Homemade Shoyu Ramen

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Shoyu ramen is a ramen noodle dish flavored with shoyu, the Japanese word for soy sauce. Shoyu is one of four types of tare (seasoning) used to flavor ramen broth in Japan—the other three are shio ramen (salt ramen), miso ramen (fermented soybean paste ramen), and tonkotsu ramen, made with pork bone broth.

Easy homemade chicken flavored shoyu ramen, with a flavorful broth, char su pork, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour. This ramen gets its umami flavor from soy sauce and dashi stock. Learn how to make homemade ramen with the excellent recipe below.

If you love classic homemade chicken ramen, that is simple to make, but you can still customize to your preferences – then this ramen recipe is for you! I’m going to show you how to make a delicious bowl of ramen that tastes like an authentic Shoyu Ramen bowl

8 Classic Toppings

A bowl of shoyu ramen is made complete with toppings of your choice. Some favorites include:

  1. Chashu: Fatty pork belly or loin simmered in soy sauce and mirin (rice wine) until tender.
  2. Green onions: Thinly slice green onions, also known as scallions.
  3. Soft-boiled eggs: Hard boil eggs, marinate them in soy sauce, and sliced each one in half.
  4. Bean sprouts: Blanch or stir-fry this crunchy vegetable before adding to the ramen broth.
  5. Sesame seeds: For a nutty flavor, add sesame seeds or sesame oil.
  6. Shiitake mushrooms: To achieve an umami flavor to ramen soup, add shiitake mushrooms. (Dried shiitakes can also be used as part of a dashi soup base.)
  7. Bok choy: Quarter this leafy cabbage before adding it to the ramen broth.
  8. Nori: Add thin sheets of dried seaweed to the ramen.

Not what you are looking for? Try these other great recipes:


Homemade Shoyu Ramen

Homemade Shoyu Ramen

Homemade Shoyu Ramen


For chicken dashi (stock)

8 c. low-sodium chicken broth

16 dried shiitake mushrooms

30 g kombu (kelp), about a 10″ square piece

20 g dried bonito flakes (about 2 c. loosely packed)

For tare and chashu (marinade and pork)

1 1/4 c. low-sodium soy sauce

1 1/4 c. mirin

1/2 c. sake

1 1/2 c. water

1/4 c. granulated sugar

2 tbsp. packed brown sugar

1 2″ piece fresh ginger, sliced

3 cloves garlic, peeled and smashed

3 green onions, halved

1 lb. pork belly, skin on, cut into 2″-wide strips

For nitamago (marinated eggs)

4 cold large eggs

2 1/2 c. reserved chashu-tare liquid

For garlic la-yu (chili oil)

8 cloves garlic, sliced

1/2 c. canola oil

1 tbsp ground chili or 1 1/2 tbsp. crushed red pepper flakes

2 tsp. sesame seeds

For each serving

4 oz. fresh ramen noodles

1 1/2 c. chicken dashi

2 reserved shiitake mushrooms, sliced

3 tbsp. or more tare, to taste

2 slices chashu

1 nitamago, halved

1 green onion, white and light green parts only, very thinly sliced

2 tsp. la-yu
Nori (optional)


Make dashi (stock)
  1. In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in mushrooms and kombu (kelp) and let steep 5 minutes. Then, add in bonito and let steep 5 more minutes. Strain and save solids for nitamago process and serving.
  2. Store dashi chilled, up to 1 week.
Make tare and chashu (marinade and pork)
  1. In a medium saucepan over medium heat, bring all ingredients except pork to a low simmer and reduce heat to low.
  2. Meanwhile, in another medium pot over medium heat, bring pork and 6 cups water to a low simmer. Drain immediately and gently rinse pork.
  3. Place pork in tare pot and bring to a simmer. Cover and continue to cook on low until tender, turning pork occasionally, about 1 hour 20 minutes.
  4. Let cool for 20 minutes, then strain and reserve liquid for serving. Refrigerate pork and remaining liquid separately. Slice pork before serving, lightly torched, if desired.
Make nitamago (marinated eggs)
  1. In a medium saucepan over high heat, bring 6 cups water to a rolling boil. Carefully prick rounded bottoms of each egg with a pin. Gently lower eggs into pot with a slotted spoon, then reduce heat to medium-low and simmer eggs for 6 minutes. Drain.
  2. Transfer eggs to an ice bath and let rest for 5 minutes. Thoroughly crack eggshells very gently, knocking one egg against another, then return to ice bath for 10 more minutes. Peel carefully.
  3. Place eggs in a medium bowl and pour reserved pork-marinade liquid over. Weigh down eggs with reserved spent kombu (kelp) to fully immerse in liquid. Let marinate in the refrigerator for at least 4 hours, up to 12 hours.
Make garlic la-yu (chili oil)
  1. In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes. Keep the heat level low enough to avoid frying the garlic.
  2. Remove from heat and immediately stir in chili. Let rest 2 minutes, then stir in sesame.
  3. Once completely cool, store refrigerated in a closed container for up to 2 weeks.
To serve
  1. In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. (If using instant ramen, discard seasoning packet and follow packet instructions to cook until al dente.) Drain well.
  2. In a small saucepan over medium heat, warm dashi and shiitake until barely simmering. Cook for 1 minute and remove from heat. Set shiitake aside.
  3. Add dashi, tare, and noodles to serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.
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