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Shoyu Ramen (Simple Recipe)

Do you often crave a delicious bowl of hot ramen but tired of going out to eat all the time? Well, this recipe is your solution. Traditional shoyu ramen easily made at home that’s simple, cheap, and quick to make. We’re talking under 15 minutes depending on the toppings you add. So next time you’re wanting a legit bowl of umami-packed shoyu ramen, definitely give this recipe a try. Enjoy!
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Prep Time10 minutes
Cook Time10 minutes
Chashu braising time (optional)45 minutes
Total Time20 minutes
Course Japanese
Cuisine Japanese
Servings 2
Calories 765

EQUIPMENT

  • 1 Cutting board
  • 1 Knife
  • 1 Frying pan
  • 1 Small sauce pan
  • 2 Medium pots
  • 1 Serving bowl

INGREDIENTS
 

Soup Ingredients

  • 3 tablespoon Soy sauce
  • 4 teaspoon Chicken bouillon powder
  • 2 teaspoon Mirin
  • 4-6 teaspoon Lard
  • 2 cups Dashi stock
  • 2 cups Water

Koumi Abura (Aromatic Oil) Ingredients

  • 4 tablespoon Vegetable oil
  • 4-6 Green onion
  • 4-5 cloves Garlic
  • 2-3 inches Ginger
  • 1-2 teaspoon Sesame oil

Noodles

  • 2 servings Ramen noodles

Toppings

  • 2 Egg (large)
  • Menma Fermented bamboo shoots
  • 4 slices Naruto Japanese fish cake
  • 1 sheet Nori Dried seaweed

Chashu Ingredients

  • 1 lb Pork belly (thick cut)

Chashu Braising Liquid

  • 3 tablespoon Soy sauce
  • 2 tablespoon Sugar
  • 2 tablespoon Sake
  • 2-3 cloves Garlic sliced
  • 1-2 inches Ginger sliced
  • 1-2 Green onion

INSTRUCTIONS

Chashu (Can be made in advance)

  • Heat a pan over medium-high heat.
  • Once heated, add a small drizzle of neutral oil and start browning the pork belly on all sides until it has a nice golden-brown color and light crisp (couple minutes per side). Then set aside.
  • Add braising liquid ingredients into a medium pot and stir until the sugar dissolves.
  • Add the browned pork belly and bring to a boil over medium-high heat.
  • Once the liquid is boiling, turn it down to a light simmer (about medium-low) and place an otoshibuta (drop lid) on top. If you don't have a drop lid, you can easily make one from aluminum foil by shaping it into a circle slightly smaller than the pot and cutting a hole in the center.
  • Simmer the pork belly for about 45-60 minutes, flipping it halfway through. Keep an eye on the liquid level and add water if it's evaporating too quickly.
  • After simmering, take out the pork belly and let it cool. Once it's cooled enough to handle, slice it crosswise into about ½-inch thick pieces. Set aside until ramen is ready to be topped.
  • If you plan to keep the chashu for later use, transfer into an airtight container or Ziploc bag and add the remaining braising liquid in with it. This will add more flavor and help keep the chashu moist when stored in the refrigerator.

Soft-Boiled Egg

  • Bring a small pot of water to a light boil. Make sure to have enough water where the egg is fully submerged.
  • Once it starts to boil, carefully add the egg into the pot.
  • Boil the egg for about 6½-7 minutes for a soft yolk. Keeping the water at a low boil (where the egg is NOT bouncing around).
  • After boiling the egg, transfer immediately into an ice bath in order to stop the cooking.
  • Once cooled, peel carefully and set aside until ramen is ready to be topped.

Koumi Abura (Aromatic Oil)

  • Dice the green onion crosswise, separating the white parts from the green. We'll use the white section for our koumi abura and keep the green part for garnish.
  • Julienne slice the ginger and garlic into thin strips.
  • Add vegetable oil into a small pot or pan and heat over medium heat.
  • Add diced green onion (white part), ginger, and garlic into the oil and cook for a few minutes while stirring occasionally.
  • Add sesame oil and mix it all together.
  • Strain into a heat-safe bowl and set aside until ramen is ready to be topped.

Soup

  • Add all ingredients into a medium/large pot and give it a quick stir.
  • Bring to a gentle boil over medium heat, stirring occasionally.
  • Once it starts to lightly boil, turn the heat down to low and keep warm until ready to serve.

Noodles

  • Cook noodles according to packaging. Make sure to have everything else ready and time the noodles so that it finishes right before serving. Noodles will stick together when left out to cool.

Plating/Serving

  • Pour hot soup into serving bowl.
  • Add noodles into bowl (ideally immediately after they're done cooking).
  • Add toppings: chashu, menma, naruto, soft-boiled egg (cut in half), green onion (green part), and nori.
  • Drizzle some koumi abura (aromatic oil).

NUTRITION

Calories: 765kcalCarbohydrates: 38gProtein: 26gFat: 57gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 220mgSodium: 2796mgPotassium: 667mgFiber: 2gSugar: 4gVitamin A: 564IUVitamin C: 8mgCalcium: 164mgIron: 5mg
Keyword Ramen, Shoyu Ramen
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