Shoyu Ramen
This soy-seasoned Japanese ramen has savory chicken broth, springy noodles, jammy eggs, and sliced pork for a satisfying dinner at home.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeShoyu ramen is a soy-seasoned Japanese noodle soup, especially associated with Tokyo-style ramen. It combines a clear, savory broth with chewy wheat noodles and a few focused toppings such as pork, eggs, nori, and scallions.
This version keeps that classic style but uses a practical home-cook method: good chicken broth enriched with aromatics, soy sauce, and a little mirin for depth. Cook the noodles separately so they stay springy, and assemble the bowls just before serving so the broth stays clear and hot.
Ingredients
- 2 tbsp (30 ml) neutral oil
- 4 cloves garlic, smashed
- 1 piece fresh ginger, 2 in (5 cm), sliced
- 6 cups (1.4 L) low-sodium chicken broth
- 1 cup (240 ml) water
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake (or dry sherry)
- 1 tsp (5 ml) toasted sesame oil
- 4 large eggs
- 1 lb 8 oz (680 g) cooked chashu pork or roast pork, thinly sliced
- 14 oz (400 g) fresh ramen noodles
- 2 cups (140 g) bean sprouts, briefly blanched
- 2 green onions, thinly sliced
- 4 nori sheets, halved
- Chili oil, for serving (optional)
Instructions
- 1
Heat the neutral oil in a medium pot over medium heat. Add the garlic and ginger and cook, stirring, until fragrant but not browned, about 1 minute.
- 2
Pour in the chicken broth and water, then add the soy sauce, mirin, sake, and sesame oil. Bring to a gentle simmer over medium-low heat and cook uncovered until the broth tastes full and lightly concentrated, 25-30 minutes.
- 3
Meanwhile, bring a small saucepan of water to a boil over medium-high heat. Lower in the eggs and cook for 7 minutes for jammy centers, then transfer to ice water until cool enough to peel; halve just before serving.
- 4
Bring another pot of water to a boil for the noodles. Warm the sliced pork by dipping it into the hot broth for 30-60 seconds, then remove and keep covered so it stays moist.
- 5
Strain the broth and return it to the pot. Taste and adjust with a little more soy sauce if needed; it should taste savory and a bit salty on its own because the noodles are unsalted.
- 6
Cook the ramen noodles in the boiling water according to the package directions, usually 2-4 minutes for fresh noodles, until springy and just tender. Drain well and divide immediately among 4 deep bowls.
- 7
Ladle the very hot broth over the noodles, about 1 3/4 cups (420 ml) per bowl. Arrange the pork, egg halves, bean sprouts, green onions, and nori on top.
- 8
Serve right away with chili oil, if using. The noodles should be bouncy, the broth steaming hot, and the nori just beginning to soften at the edges.
Tips for the Best Shoyu Ramen
- Do not cook the noodles in the broth. Separate cooking keeps the broth clear and prevents excess starch from making it cloudy.
- Use fresh or frozen ramen noodles if you can; instant fried noodles give a different texture and flavor. If using dried ramen noodles, follow the package time closely and avoid overcooking.
- Taste the broth before serving. Ramen broth should seem slightly salty on its own because it has to season the noodles too.
- For a deeper broth, simmer the aromatics and broth up to 45 minutes, but keep it at a gentle bubble so it stays clean-tasting rather than muddy.
- You can make the broth and eggs a day ahead. Reheat the broth to a full simmer before cooking the noodles and assembling the bowls.
Storage and Reheating
Store the broth, noodles, and toppings separately in the refrigerator for up to 3 days. The broth can be frozen for up to 2 months; thaw in the fridge before reheating. Reheat the broth until steaming, warm the pork in the broth, and cook fresh noodles for the best texture.
Frequently Asked Questions
What kind of ramen is this?
This is shoyu ramen, a soy-seasoned style with a clear brown broth. It is closer to Tokyo-style ramen than creamy tonkotsu or hearty miso ramen.
Can I use pork broth instead of chicken broth?
Yes. Pork broth works well here and gives a richer bowl, as long as it is not overly salty before you season it with soy sauce.
Can I make shoyu ramen ahead?
You can make the broth, eggs, and pork ahead, but cook the noodles just before serving. Ramen noodles soften quickly once they sit in broth.
What can I use instead of chashu pork?
Thinly sliced roast pork loin is the easiest substitute. Rotisserie chicken is less traditional for this style, but it also works if you want a lighter bowl.
Quick Info
Prep Time
25 min
Cook Time
45 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
