If you’ve ever wanted to make real ramen at home, this one’s for you. This Shoyu Ramen is comforting, savory, and loaded with flavor.
The soy-based broth is rich but not heavy, the noodles are chewy, and the toppings bring it all together.
This recipe brings ramen-shop quality right to your kitchen without being complicated. It’s warm, slurpy, and deeply satisfying.
Why I Love This Recipe
Shoyu Ramen hits that perfect balance—salty, savory, and comforting without being too heavy. I remember tasting it for the first time in a tiny Tokyo ramen shop. It had this deep soy flavor and a silky broth that felt like a hug in a bowl. Ever since, I’ve been recreating it at home.
- You can prep most of it ahead
- The broth is simple but tastes like it simmered for hours
- It’s restaurant-quality but doable in a home kitchen
- Customizable with your favorite toppings
- It feels special without needing special skills
What You’ll Need
For the broth:
- 6 cups chicken broth (low sodium)
- 1 teaspoon dashi powder
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 3 garlic cloves, smashed
- 1-inch piece of ginger, sliced
- 1 green onion, cut into large chunks
For toppings:
- 4 soft-boiled eggs, peeled and halved
- 4 slices of cooked chashu pork (or braised pork belly)
- 1 cup cooked bamboo shoots (menma)
- 2 green onions, thinly sliced
- 4 nori sheets, halved
- 1 tablespoon sesame oil
For noodles:
- 4 servings fresh ramen noodles
Servings & Time
Servings: 4
Total Time: About 1 hour (broth simmers while you prep everything else)
Pro Tips
- Use good broth. Don’t skip the dashi—it gives that umami depth.
- Prep toppings ahead. Make eggs and pork the day before to save time.
- Rinse the noodles. After boiling, rinse under cold water to stop cooking and improve texture.
- Serve immediately. Assemble everything just before serving to keep noodles from soaking up the broth.
- Customize toppings. Don’t like pork? Add grilled chicken or sautéed mushrooms instead.
Tools Required
- Medium pot (for broth)
- Small pot (for eggs)
- Strainer
- Tongs
- Knife and cutting board
- Serving bowls
Substitutions and Variations
- No dashi? Use mushroom broth for umami.
- No pork? Use grilled chicken or tofu.
- Gluten-free? Use tamari instead of soy sauce and rice noodles.
- No sake or mirin? Use a splash of rice vinegar and a pinch of sugar as a sub.
Make Ahead Tips
- The soft-boiled eggs and pork can be made a day ahead and stored in the fridge.
- Broth can be made ahead and stored for 3–4 days or frozen for a month.
How to Make Shoyu Ramen
Step 1: Make the Broth
Add 6 cups chicken broth, 1 cup water, 1 tsp dashi powder, 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp sugar, 3 smashed garlic cloves, 1-inch sliced ginger, and 1 chopped green onion into a medium pot. Bring to a simmer and let it cook uncovered for 30 minutes.
Step 2: Boil the Ramen Eggs
Bring water to a boil. Add 4 eggs and cook for 6.5 minutes. Immediately transfer to an ice bath. Peel and slice in half.
Step 3: Prepare the Noodles
Boil a large pot of water. Add 4 bundles of fresh ramen noodles and cook according to package (usually 2–3 minutes). Drain and rinse with cold water.
Step 4: Reheat or Prepare Pork
If using pre-cooked chashu pork, quickly sear slices in a hot pan with 1 tbsp sesame oil until slightly crisp on edges.
Step 5: Assemble the Bowls
Place cooked noodles in bowls. Ladle hot broth over them. Top with halved eggs, pork slices, bamboo shoots, sliced green onions, and nori sheet.
Leftovers and Storage
- Broth: Store in the fridge for up to 4 days or freeze for a month
- Noodles: Best eaten fresh, but can be stored separately in an airtight container for 2 days
- Toppings: Keep each in a separate container and reheat as needed
Why This Recipe Works (Quick Science)
Shoyu means “soy sauce” in Japanese. It adds saltiness and deep umami to the broth. Combined with chicken stock and dashi, it creates a layered, savory base. Rinsing the noodles after boiling stops the cooking and gives them a better bite. Searing the pork adds texture and flavor contrast to the soft broth and noodles.
Common Mistakes
- Skipping the dashi – this weakens the depth of flavor
- Overcooking eggs – aim for a jammy yolk, 6.5 minutes is key
- Letting noodles sit in broth too long – they’ll get soggy
- Not tasting the broth – adjust soy or salt before serving
What to Serve With
- Gyoza (Japanese dumplings)
- Edamame with sea salt
- Cucumber salad with rice vinegar
- Pickled daikon or kimchi for contrast
FAQ
Can I use instant noodles?
Yes, just toss the seasoning packet and use the noodles only.
Can I make this vegetarian?
Swap chicken broth for veggie broth and skip the pork. Use mushrooms for umami.
Can I use store-bought ramen eggs?
Yep! They’re great if you find good ones.
What if I don’t have sake or mirin?
Add a splash of rice vinegar and a pinch of sugar to balance.
Final Thoughts
Making ramen at home doesn’t have to be hard. With just a few key ingredients and a little love, you can bring those rich, slurpy bowls right into your kitchen. If you try this Shoyu Ramen, let me know how it turned out! I’d love to hear what toppings you added or if you gave it your own twist. Leave a comment below!