Shoyu Ramen Recipe

I used to be intimidated by the idea of making Shoyu Ramen at home, thinking that depth of flavor was something only a seasoned ramen chef could achieve. But after slurping many bowls in bustling ramen houses, I was inspired to create this streamlined recipe that delivers restaurant-quality ramen in just 40 minutes. Using readily available ingredients, this easy-to-follow recipe brings authentic ramen soup within reach for any home cook.

Imagine a steaming bowl with rich, savory broth clinging to springy noodles, the aroma of soy sauce, kombu, and bonito making your mouth water. Crispy-edged pork belly, vibrant bok choy, and a perfectly soft-boiled egg add layers of texture and flavor. While it might seem like there are a lot of components, I’ve broken down each step to make the process approachable. When you take that first slurp of your homemade ramen, you’ll taste the magic that happens when simple ingredients come together in just the right way.

Shoyu Ramen Ingredients

For Shoyu Ramen Broth:

• Water: Filtered water is ideal, but tap water works too. The cleaner the water, the purer your broth will taste.
• Dried Kombu: Look for sheets that are dark green with a light dusting of white powder. This natural coating adds umami to your broth.
• Dried Bonito Flakes: Choose large, translucent flakes for the best flavor. They should have a pleasant smoky aroma.
• Pork Broth: Homemade is fantastic if you have it, but a good quality store-bought version works well too. I often make a big batch with pork bones (here’s my Pork Bone Broth recipe) and freeze portions for quick ramen nights.
• Chicken Broth: Again, homemade is great, but a good quality store-bought option is fine.
• Soy Sauce: Choose a Japanese-style soy sauce for the most authentic flavor. It should have a deep, rich color.
• Rice Vinegar: Make sure it’s unseasoned. The clear, colorless variety is what you’re after.
• Mirin: This sweet rice wine adds depth. If you can’t find it, sake with a touch of sugar works well as an alternative.

For the Ramen Bowl:

• Eggs: Large eggs are best. The fresher they are, the better they’ll hold their shape when soft-boiled.
• Pork Belly: I highly recommend making your own(my pork belly recipe is so easy!) – look for a piece with a good balance of meat and fat. I can’t get enough of that crispy, unctuous texture it adds to the ramen.
• Ramen Noodles: I’ve called for dried noodles for ease, but fresh ramen noodles would also be excellent (you’ll need about twice as much by weight). Look for noodles specifically labeled for ramen – they have the right texture and bite. (You can also make your own Homemade Ramen Noodles.)
• Baby Bok Choy: Choose heads with crisp, bright green leaves and firm white stalks.
• Sichuan Chili Oil or Chili Crisp: Optional, but adds a nice kick. Look for ones with visible chili flakes for texture.
• Sesame Oil: A little goes a long way. Make sure it’s toasted for the best flavor.
• Green Onions: Look for firm, bright green stalks with no signs of wilting. (Also called scallions.)
• Menma: Optional, but adds a nice crunch. If you can’t find it, make your own with my Menma Recipe – it’s a quick and easy version made with plain bamboo shoots.
• Nori: Optional. Choose sheets that are dark green and crisp, not limp or soggy.
• Shichimi Togarashi: Optional, but adds a complex spicy flavor. Look for a blend with visible sesame seeds and nori flakes. This adds an authentic finishing touch to your ramen.

Recipe Options

• Vegetarian version: Replace the pork and chicken broths with vegetable broth and the pork belly with sliced shiitake mushrooms, pan-fried tofu and/or Soy Sauce Eggs.
• Chashu upgrade: Replace the crispy pork belly with homemade Chashu Pork for a more traditional topping. (It’s easier to make than you might think with my simple no-roll recipe.)
• Spice it up: Add a dollop of gochujang or a spoonful of chili oil to the broth for extra heat. I often do this when I’m craving something more intense.
• Noodle swap: Try soba or udon noodles instead of ramen for a different texture and flavor profile.
• Extra veggies: Add spinach, bean sprouts, or corn for more color and variety. I love how these additions can transform the bowl.
• Garlic and ginger boost: If you have them on hand, fry some minced garlic and grated ginger in oil until just toasted and drizzle it over the finished ramen for an aromatic kick.
• Creamy variation: Stir in a spoonful of tahini or cashew butter to the broth for a richer, creamier texture.

This Shoyu Ramen brings the flavors of your favorite ramen shop to your kitchen. It’s simpler than you might think and infinitely customizable. The rich broth, tender noodles, and array of toppings come together to create a comforting meal that’s perfect for any day of the week. Give it a try – I think you’ll be surprised at how satisfying a bowl of homemade ramen can be.

How to Make Shoyu Ramen

Start by making the dashi: simmer kombu in water, add bonito flakes, then strain. Combine this dashi with pork and chicken broths, soy sauce, rice vinegar, and mirin to create your ramen broth.

While that’s simmering, soft-boil your eggs for 7 minutes, then transfer them to an ice bath. Next, slice and crisp up your pork belly in a skillet.

When you’re ready to serve, bring the broth to a boil and cook your ramen noodles for about 2 minutes. Add bok choy in the last minute or two of cooking. Divide the soup and noodles among bowls, then top with sliced pork belly, halved eggs, and your choice of garnishes like green onions, nori, or chili oil. The key is to serve it piping hot – the noodles will keep cooking in the broth, so enjoy it right away for the best texture and flavor.