Master the Art of Shoyu Ramen: A Flavorful Recipe

Shoyu Ramen is a popular Japanese ramen style that is soy sauce based. This version has a vegetable and chicken foundation and liberal injection of soy sauce. This type of noodle soup has a light herbal flavor and is quite salty, lacking the acidity and tang found in its shio-based cousin. It can be made at home as well, and is a delicious alternative to traditional ramen.

Japanese Shoyu Ramen Recipes

Shoyu Ramen

If your soup is made well, a bowl of basic shoyu ramen is enough. In the past few decades, ramen has become more and more gourmet, much to the liking of the ever-growing world of foodies. But when I show photos of ramen to random old men (this happens quite often), they scoff at the modern stuff. It’s the simple bowl of shoyu ramen that they always say looks best.

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Course: Noodle

Cuisine: Japanese

Keyword: ramen

CookingStyle: Slow cooking

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 bowls

Calories: 578kcal

Author: James Anderson

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Equipment

Large pot

medium saucepan

drainer

Ingredients

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• ½ cup Shoyu Tare
• 5 cups any type clear soup
• 1 ⅓ pounds noodles fresh ,such as Chukasuimen
• 4 to 8 slices Pork Chashu
• 12 to 16 pieces Menma
• Negi

Instructions

• With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
• Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
• Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
• Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
• About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
• Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
• Place 1 or 2 slices of chashu, 3 or 4 pieces of menma, and a sprinkle of negi neatly on the ramen. Serve immediately.

Video

Notes

• Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online.
• Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.

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Nutrition

Serving: 1bowl | Calories: 578kcal | Carbohydrates: 114g | Protein: 22g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1760mg | Potassium: 476mg | Fiber: 5g | Sugar: 4g | Calcium: 42mg | Iron: 2mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Shoyu Ramen in an Instant Pot

Ingredients:

• 1 pound pork belly or pork shoulder, sliced
• 1 onion, roughly chopped
• 4 cloves garlic, minced
• 2-inch piece of ginger, sliced
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1 tablespoon sugar
• 6 cups chicken or vegetable broth
• 4 packs of ramen noodles
• Toppings of your choice (soft-boiled eggs, green onions, nori, etc.)

Instructions:

• Set your Instant Pot to “Saute” mode and add a drizzle of oil. Once hot, add the pork slices and sear until they’re browned on all sides. Remove the pork and set it aside.
• In the same pot, add the chopped onion, minced garlic, and sliced ginger. Sauté for a couple of minutes until fragrant.
• Pour in the soy sauce, mirin, sake, and sugar. Stir well to combine and let it simmer for a minute or two to meld the flavors.
• Return the seared pork to the Instant Pot and add the chicken or vegetable broth.
• Seal the Instant Pot with its lid, ensuring the valve is set to “Sealing.” Cancel the “Saute” mode and set it to “Manual” or “Pressure Cook” on high for 30 minutes.
• While the broth is cooking, prepare your ramen noodles according to the package instructions. Drain and set them aside.
• Once the Instant Pot cycle is complete, allow for a natural release for about 10 minutes, then manually release any remaining pressure.
• Carefully open the Instant Pot and remove the pork slices. Slice them thinly.
• To serve, place a portion of cooked ramen noodles in a bowl, ladle the flavorful Shoyu broth over them, and top with your sliced pork and favorite toppings.
• Dive into your bowl of Instant Pot Shoyu Ramen and savor the rich, umami goodness without the long simmering time.

Tips for making Shoyu Ramen

Cooking Tips

• Broth Brilliance: Simmer your broth slowly and gently to extract maximum flavor. Rushing this step can result in a less flavorful broth.
• The Umami Booster: For an extra umami kick, add a small piece of kombu (dried kelp) to your broth while it simmers. Remove it before serving.
• Perfectly Cooked Eggs: Achieve that luscious soft-boiled egg by cooking it for precisely 6-7 minutes, then immediately placing it in an ice bath to stop the cooking process.
• Noodle Nirvana: Cook your ramen noodles just before serving. Overcooked noodles can become mushy, so keep an eye on them.
• Marinate the Pork: For the best Chashu pork, marinate it overnight. This allows the flavors to penetrate the meat deeply.

Serving Suggestions

• Tantalizing Toppings:Elevate your ramen with toppings like soft-boiled eggs, sliced green onions, nori seaweed, bamboo shoots, and sesame seeds.
• Sides That Shine: Serve your Shoyu Ramen with classic Japanese sides like gyoza (dumplings), edamame, or a refreshing cucumber salad.
• Perfect Pairings: Pair your ramen with a crisp and refreshing beverage like Japanese green tea or a cold Sapporo beer.
• DIY Ramen Bar: Host a ramen night with friends and family, offering an array of toppings and sides for everyone to customize their bowl.
• Ramen Remix: Don’t be afraid to get creative! Use leftover Shoyu Ramen to make a delicious ramen stir-fry the next day.

Frequently Asked Questions about Shoyu Ramen

• Can I make this vegetarian or vegan?Absolutely! Substitute pork with tofu or seitan, and use vegetable broth for a delicious vegan version.
• How do I store leftover ramen? Store components separately: broth, noodles, and toppings. Keep in airtight containers in the fridge for up to 2-3 days.
• Can I freeze Shoyu Ramen? Freezing isn’t recommended as noodles can become mushy when thawed. Freshly prepared is best.
• What’s the difference between Shoyu Ramen and other ramen types? Shoyu Ramen is known for its soy sauce-based broth, while others may have miso, tonkotsu (pork bone), or shio (salt) bases.
• How can I adjust the saltiness of the broth? If the broth is too salty, add a bit of water or unsalted broth. Conversely, if it’s not salty enough, adjust with more soy sauce.

Indulge in the savory delight of Shoyu Ramen – the ultimate comfort food. Discover our expert recipe, cooking tips, and serving ideas. Dive into the world of Japanese cuisine today.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.