If you’ve ever found yourself craving the perfect blend of savory, comforting, and deeply satisfying flavors, this Shoyu Ramen Recipe is exactly what your kitchen needs. It captures the essence of traditional Japanese ramen with a rich chicken and kombu broth that’s delicately seasoned with soy sauce, mirin, and sake. Topped with tender chashu beef, perfectly soft-boiled eggs, and fresh bean sprouts, this dish is like a warm hug in a bowl that brings everything together beautifully.
Ingredients You’ll Need
Creating a delicious Shoyu Ramen Recipe is much simpler than it looks. Each ingredient plays an essential role, whether it’s lending depth to the broth, texture to the noodles, or freshness to the toppings, making your final bowl irresistibly balanced and well-rounded.
- 4 cups chicken stock: The hearty base that delivers rich umami flavor and warmth.
- 2 cups water: Used to balance the stock for the perfect broth consistency.
- 1 piece kombu (dried kelp) (about 4×4 inches): Adds subtle oceanic notes and depth to your broth.
- 1/4 cup soy sauce: The star seasoning that gives the broth its signature savory and salty taste.
- 2 tbsp mirin: A touch of sweetness that softens the soy’s saltiness and brightens the broth.
- 1 tbsp sake: Adds complexity and balances flavor layers in the broth.
- 2 servings ramen noodles (fresh or dried): The chewy, slurp-worthy foundation of any ramen dish.
- 2 soft-boiled eggs: Creamy yolks complement the savory broth and add richness.
- 4 slices chashu beef: Tender, slow-cooked pork works beautifully, but here the beef slices provide a melt-in-your-mouth alternative.
- 1/2 cup bean sprouts: Provides a fresh crunch to balance the warm noodles and broth.
- 2 green onions (thinly sliced): Adds a gentle sharpness and vibrant color on top.
- 1 sheet nori (cut into strips): Brings an earthy, briny edge and visual appeal.
How to Make Shoyu Ramen Recipe
Step 1: Infuse the Broth
Start by combining your chicken stock, water, and kombu in a large pot. Letting the kombu soak for about 20 minutes allows it to slowly release its natural umami flavors into the liquid, creating a subtle but essential oceanic foundation for your ramen broth.
Step 2: Bring to a Gentle Heat
Next, heat the broth over medium heat, watching carefully so it doesn’t boil. The kombu should be removed just before the liquid reaches a boil to prevent the broth from turning bitter. This step sets the tone for a clean, refined soup with layered flavors.
Step 3: Season for Depth
Once the kombu is removed, it’s time to add soy sauce, mirin, and sake. These three ingredients add complexity, warmth, and a whisper of sweetness that takes the broth from simple to spectacular. Let the mixture simmer gently for 10 minutes to marry the flavors perfectly.
Step 4: Prepare the Noodles
Meanwhile, cook your ramen noodles according to the package instructions. Fresh or dried, they need to be tender but have a good bite so they don’t become mushy in the hot broth. Drain the noodles well and evenly divide them between your serving bowls.
Step 5: Assemble and Serve
Finally, ladle the hot, rich broth over the noodles until the bowls are nearly full. Then, artfully arrange your toppings: soft-boiled eggs with their golden centers, tender slices of chashu beef, crisp bean sprouts, sliced green onions, and strips of nori. Each bowl promises deep satisfaction in every slurp.
How to Serve Shoyu Ramen Recipe
Garnishes
Garnishes make your ramen not only taste better but also look irresistible. Thinly sliced green onions add a fresh, mild pungency, while a nicely trimmed sheet of nori offers an earthy, crisp textural contrast. Bean sprouts bring lightness and crunch, perfectly complementing the unctuous eggs and silky broth.
Side Dishes
To complement your Shoyu Ramen Recipe, consider simple side dishes that won’t overpower the bowl. Pickled vegetables or kimchi add a spicy, tangy kick, while a small plate of steamed dumplings or edamame offers an added layer of satisfying bite and variety.
Creative Ways to Present
Presentation elevates your cooking, making it feel more like an experience. Use wide, shallow bowls to showcase the toppings layered on top, and consider sprinkling toasted sesame seeds or a drizzle of aromatic chili oil if you like a touch of heat. Fresh herbs like cilantro or shiso can also add a colorful surprise.
Make Ahead and Storage
Storing Leftovers
If you have any leftover broth or prepared ramen, store the broth separately in an airtight container in the refrigerator for up to 3 days. Keep cooked noodles and toppings refrigerated distinctly to prevent sogginess and preserve freshness.
Freezing
The broth of this Shoyu Ramen Recipe freezes exceptionally well. Pour it into freezer-safe containers or bags, leaving space for expansion, and freeze for up to 2 months. For optimal texture, freeze noodles and toppings separately and add them fresh when reheating.
Reheating
Reheat the broth gently on the stove, stirring occasionally until warm but not boiling to maintain flavor integrity. Cook fresh noodles and add your favorite toppings to recreate that just-cooked experience. Avoid reheating noodles in broth as they tend to become mushy.
FAQs
What can I substitute for kombu if I can’t find it?
If kombu is unavailable, you can use a small amount of dried shiitake mushrooms to bring umami to the broth, although the flavor will differ slightly. Alternatively, a good-quality chicken stock alone can still make a tasty base.
Can I use pork instead of beef for the chashu?
Absolutely! Traditional chashu is made from pork belly, slow-cooked until tender and flavorful. Beef slices are a delicious twist, but pork will give you that classic Japanese ramen experience.
How do I get the perfect soft-boiled egg?
To achieve a creamy, slightly runny yolk, boil eggs for exactly 6 to 7 minutes, then immediately transfer them to an ice bath to stop cooking. Peeling them gently will reveal that beautifully soft center ideal for ramen.
Can I make this Shoyu Ramen Recipe vegetarian?
Yes, by substituting the chicken stock with vegetable broth and omitting meat toppings, you can create a vegetarian-friendly version. Add extra umami with mushrooms and miso paste to enrich the broth.
What type of noodles are best for this recipe?
Fresh ramen noodles are ideal for texture and flavor, but good-quality dried ramen noodles work well too. Just be sure to cook them as per package directions and avoid overcooking to maintain that perfect chew.
Final Thoughts
This Shoyu Ramen Recipe is a delightful journey into the heart of Japanese comfort food that you can easily recreate at home. Every step and ingredient is designed to bring out bold, harmonious flavors with minimal fuss. I encourage you to dive in, experiment with your favorite toppings, and share this bowl of goodness with loved ones—you’ll soon see why this ramen holds such a cherished place in many hearts.
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
Shoyu Ramen is a classic Japanese noodle soup featuring a savory soy sauce-based broth enriched with kombu and chicken stock. This comforting dish is served with tender chashu beef, soft-boiled eggs, bean sprouts, green onions, and nori strips, creating a flavorful and satisfying meal perfect for any ramen lover.
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: Combine chicken stock, water, and kombu in a large pot and let it soak for 20 minutes. This soaking helps extract subtle umami flavors from the kombu.
- Heat the broth: Place the pot over medium heat and heat the broth until it’s nearly boiling. Remove the kombu just before the broth reaches a boil to prevent bitterness.
- Season the broth: Add soy sauce, mirin, and sake to the broth mixture. Reduce heat and let it simmer gently for 10 minutes to blend the flavors well.
- Cook the ramen noodles: Prepare the ramen noodles according to the package instructions. Once cooked, drain the noodles thoroughly and divide them into serving bowls.
- Assemble the ramen bowls: Ladle the hot broth over the noodles in each bowl. Arrange the soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips artfully on top. Serve immediately while hot.
Notes
- For best flavor, use fresh ramen noodles if available.
- The kombu should not boil to avoid an overly strong and bitter taste.
- Soft-boiled eggs can be marinated in soy sauce and mirin beforehand for added flavor.
- Adjust soy sauce quantity to taste if you prefer a saltier or milder broth.
- Chashu beef can be substituted with pork belly or chicken if preferred.
