If you’ve ever craved a comforting bowl of umami-rich, soul-warming noodles, you’re going to absolutely love this Shoyu Ramen Recipe. The harmony of savory chicken broth, delicate soy sauce, and a touch of sweetness from mirin and sake creates a broth so flavorful it sings in every sip. Paired with tender noodles, soft-boiled eggs, and melt-in-your-mouth chashu beef, this dish is not just dinner, it’s an experience that will warm your heart and fill your kitchen with irresistible aromas.
Ingredients You’ll Need
The beauty of this Shoyu Ramen Recipe lies in its simplicity—each ingredient plays a crucial role in building layers of flavor, texture, and color that come together in perfect harmony.
- 4 cups chicken stock: The rich base that gives the broth its hearty depth and warmth.
- 2 cups water: Helps balance the stock to the ideal broth consistency.
- 1 piece kombu (dried kelp) (about 4×4 inches): Adds an essential umami boost and oceanic undertone to the broth.
- 1/4 cup soy sauce: The star seasoning that defines the “shoyu” or soy sauce flavor in this ramen.
- 2 tbsp mirin: Brings a subtle sweetness that beautifully complements the savory elements.
- 1 tbsp sake: Adds complexity and a slight fruity note to the broth.
- 2 servings ramen noodles (fresh or dried): The comforting, chewy noodles that soak up every bit of flavor.
- 2 soft-boiled eggs: Creamy and luscious, their yolks add richness to each bowl.
- 4 slices chashu beef: Tender, savory beef that melts in your mouth and elevates the ramen experience.
- 1/2 cup bean sprouts: Adds crunch and freshness to balance the richness.
- 2 green onions (thinly sliced): Provides a sharp, vibrant burst of flavor.
- 1 sheet nori (cut into strips): Delivers a subtle taste of the sea and adds texture.
How to Make Shoyu Ramen Recipe
Step 1: Prepare the Broth
Start by combining the chicken stock, water, and kombu in a large pot. Let these soak together for 20 minutes. This gentle soaking allows the kombu to slowly release its savory essence into the broth, creating a foundation packed with umami.
Step 2: Heat and Remove Kombu
Place the pot over medium heat and warm the broth until it’s just shy of boiling. Keep a close eye because just before the broth bubbles, it’s time to remove the kombu. Leaving it in too long can make the broth bitter, so timing here is key to keeping that perfect delicate flavor.
Step 3: Season the Broth
Now comes the magic: stir in the soy sauce, mirin, and sake. These seasonings bring together salty, sweet, and slightly fruity notes that give this Shoyu Ramen Recipe its signature taste. Let the broth simmer for 10 minutes so all those flavors meld beautifully.
Step 4: Cook the Noodles
While the broth simmers, cook your ramen noodles according to the package instructions. Fresh noodles work wonderfully here for their tender texture, but quality dried noodles can deliver a great result too. Once cooked, drain them thoroughly and place evenly into your serving bowls.
Step 5: Assemble the Ramen
Finally, ladle the steaming hot broth over the noodles. Then, it’s time to artfully arrange your toppings: soft-boiled eggs with their glowing yolks, savory chashu beef slices, crisp bean sprouts, vibrant green onions, and delicate nori strips. This finishing touch creates a bowl that’s as beautiful as it is delicious.
How to Serve Shoyu Ramen Recipe
Garnishes
Garnishes elevate your ramen from simply good to restaurant-worthy at home. Thinly sliced green onions add freshness and color, while crunchy bean sprouts provide a delightful textural contrast. Nori strips introduce an earthy sea flavor that complements the broth perfectly. Don’t be shy about customizing with extra chili oil or toasted sesame seeds for an added kick!
Side Dishes
Consider pairing your ramen with light sides that won’t overpower the main star. A simple cucumber salad dressed lightly with rice vinegar, or a small plate of pickled vegetables, can add brightness and balance. For a heartier meal, some steamed dumplings or edamame sprinkled with sea salt work beautifully alongside this Shoyu Ramen Recipe.
Creative Ways to Present
Presentation makes mealtime extra special. Try serving your ramen in deep, wide bowls to showcase those colorful toppings artistically arranged. Floating an edible flower or a small sprig of fresh herbs on top adds charm for guests. You might even place each ingredient separately on small plates, allowing everyone to customize their bowls with flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra broth or noodles, store the broth separately in an airtight container in the fridge for up to three days. Keep cooked noodles in another container, but note they are best eaten fresh since they can quickly become mushy or dry out.
Freezing
You can freeze the broth for up to one month without losing its deep flavor; just thaw it in the fridge overnight before reheating. However, avoid freezing cooked noodles or soft-boiled eggs as their texture won’t withstand freezing well.
Reheating
When it’s time to enjoy leftovers, gently reheat the broth on the stove until hot but not boiling. Add freshly cooked noodles and toppings for the best texture. Soft-boiled eggs can be reheated in warm water for a minute or two to bring back some warmth.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! While chicken stock adds richness, a vegetable broth can make this Shoyu Ramen Recipe suitable for vegetarians, still delivering a flavorful base. Just ensure the broth has a good depth of flavor or consider adding dried mushrooms for umami.
What’s the best way to cook a soft-boiled egg?
Bring water to a gentle boil, carefully add eggs, and cook for exactly 6 to 7 minutes before plunging them into ice water. This method guarantees a joyful creamy yolk that’s perfect for ramen.
Can I make the broth ahead of time?
Yes! The broth actually tastes better the next day after the flavors have melded. Make it in advance and store it in the fridge or freezer, then reheat when you’re ready to assemble your Shoyu Ramen Recipe.
Is it okay to use dried ramen noodles?
Definitely. While fresh noodles have a better texture, dried ramen noodles are perfect in a pinch and still delicious. Just cook them according to package directions and be sure to drain well before serving.
How spicy is this Shoyu Ramen Recipe?
This recipe is naturally mild, focusing on savory and slightly sweet flavors. If you love spicy food, you can easily add chili oil or fresh chili slices when serving to kick things up.
Final Thoughts
This Shoyu Ramen Recipe is truly a heartwarming treat that’s perfect for cozy nights or whenever you want to bring a touch of Japanese comfort food to your table. Its balanced flavors, simple ingredients, and beautiful presentation make it a must-try for any noodle lover. I can’t wait for you to make this recipe your own and enjoy every satisfying slurp!
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Shoyu Ramen Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
A classic Shoyu Ramen recipe featuring a savory soy sauce-based broth enriched with kombu, mirin, and sake, served with tender ramen noodles, soft-boiled eggs, chashu beef, and fresh toppings for an authentic Japanese comfort meal.
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: Combine the chicken stock, water, and kombu in a large pot. Let the mixture soak for 20 minutes to infuse the flavors from the kelp.
- Heat the Broth: Place the pot over medium heat and warm until it’s nearly boiling. Just before the broth reaches a boil, remove the kombu to prevent bitterness.
- Season the Broth: Add soy sauce, mirin, and sake to the pot. Lower the heat and let the broth simmer gently for 10 minutes, allowing the flavors to meld together.
- Cook the Noodles: Cook ramen noodles following the package instructions until tender. Drain thoroughly and divide the noodles evenly between serving bowls.
- Assemble the Ramen: 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 on top to garnish and add texture.
Notes
- Soaking kombu before heating helps extract maximum umami flavor without bitterness.
- Removing the kombu right before boiling prevents the broth from becoming slimy or overly strong.
- Use fresh ramen noodles if possible for the best texture, but dried noodles work if fresh are unavailable.
- Soft-boiled eggs can be marinated in soy sauce for extra flavor if desired.
- Adjust soy sauce and mirin according to your preferred level of saltiness and sweetness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
