There’s nothing like a warm, flavorful bowl of homemade shoyu ramen. It’s packed with umami, easy to customize, and so much better than instant!
If you’ve never made ramen from scratch, don’t worry—I’ll walk you through it step by step.
You’ll end up with a rich, savory broth, chewy noodles, and all the best toppings. Let’s get cooking!
What You’ll Need
For the Broth:
- 6 cups chicken broth
- 2 cups water
- 1 cup dried shiitake mushrooms
- 2 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 2 green onions, cut into large pieces
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (optional)
- 1 teaspoon sugar
For the Tare (Flavor Base):
- ¼ cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sugar
For the Noodles & Toppings:
- 2 packs fresh ramen noodles
- 2 soft-boiled eggs, halved
- 1 cup sliced chashu pork (or cooked chicken)
- ½ cup corn kernels
- ½ cup bamboo shoots
- 1 sheet nori, cut into strips
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Pro Tips
🔹 Use good soy sauce! A high-quality soy sauce makes a huge difference in flavor.
🔹 Make the broth ahead of time. It gets even better after sitting for a few hours.
🔹 Don’t overcook the noodles! Ramen noodles cook fast—just 2–3 minutes.
🔹 Customize your toppings. Add mushrooms, bok choy, or whatever you love!
🔹 Soft-boil your eggs ahead of time. They peel easier after chilling in the fridge.
Tools You’ll Need
- Large pot
- Medium saucepan
- Strainer
- Tongs
- Ladle
- Small mixing bowl
- Whisk
- Knife & cutting board
Substitutions & Variations
⭐ No sake? Just leave it out or add extra mirin.
⭐ Vegetarian? Use veggie broth and tofu instead of pork.
⭐ Gluten-free? Swap in tamari instead of soy sauce and use rice noodles.
Make-Ahead Tips
- The broth can be made 1–2 days in advance and stored in the fridge.
- Soft-boiled eggs keep well in the fridge for up to 3 days.
- You can also make the tare (flavor base) ahead and store it in a jar.
How to Make It
Step 1: Make the Broth
In a large pot, combine 6 cups chicken broth, 2 cups water, 1 cup dried shiitake mushrooms, 2 smashed garlic cloves, 1-inch sliced ginger, and 2 chopped green onions. Bring to a boil, then lower the heat and simmer for 30 minutes.
Step 2: Strain the Broth
Remove the pot from heat and strain out the solids, leaving just the clear broth. Return the broth to the pot.
Step 3: Make the Tare (Flavor Base)
In a small bowl, mix ¼ cup soy sauce, 2 tablespoons mirin, 1 tablespoon sake, and 1 teaspoon sugar until combined.
Step 4: Add Tare to the Broth
Pour the tare into the strained broth and stir well. Simmer on low heat for 10 minutes.
Step 5: Cook the Ramen Noodles
Bring a separate pot of water to a boil. Add 2 packs fresh ramen noodles and cook for 2–3 minutes until just tender. Drain immediately.
Step 6: Assemble the Ramen Bowls
Divide the noodles into bowls, then ladle the hot broth over them. Top with sliced chashu pork, halved soft-boiled eggs, corn, bamboo shoots, nori strips, sesame seeds, and sliced green onions.
Leftovers & Storage
🥡 Broth: Store in an airtight container in the fridge for up to 3 days or freeze for a month.
🥡 Noodles: Best eaten fresh! If storing, rinse with cold water and toss with a little oil.
🥡 Toppings: Keep extras in separate containers in the fridge for easy meal prep.
Time to Dig In!
You just made an incredible bowl of homemade shoyu ramen! The deep umami broth, chewy noodles, and delicious toppings come together for the ultimate comfort food. Try it out and let me know how it goes—drop a comment with your favorite toppings or any questions. 🍜✨