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
Equipment
Ingredients
- ½ cup Shoyu Tare
- 5 cups any type clear soup
- 1 â…“ 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.
Nutrition
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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.
Traditonal Shoyu Ramen
When you look at the roots of shoyu ramen in Japan, Tokyo stands out as the town that really brought it to the forefront. Although your
average bowl of shoyu ramen is still a simple ordeal, traditional ramen calls for a few distinctly Japanese toppings. Nori seaweed, sometimes called laver, is typically bought in dried sheets. These are the same thin green sheets used for wrapping sushi. Just don’t buy the Korean style of nori, because it has been fried and salted—it’s a great snack, but it doesn’t work in ramen.
Ingredients
- ½ cup Shoyu Tare
- 5 cups any type clear soup
- 1â…“ pounds fresh noodles, such as Chukasuimen
- 4 to 8 slices Chicken Chashu
- 4 large pieces nori seaweed
- 4 slices naruto (Japanese fish cake)
- 4 Ajitama, halved
- 12 to 16 pieces Menma
- Negi
Direction
- 1. With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
- 2. 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.
- 3. Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
- 4. 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.
- 5. About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
- 6. 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.
- 7. Place 1 or 2 slices of chashu, 1 piece of nori, 1 slice of naruto, 1 egg, 3 or 4 pieces of menma, and a sprinkle of negi neatly on the ramen. (The sheet of nori should be placed so just the tip is in the soup, with the rest perching on the side of the bowl. The naruto fish cake should go right in the middle.) Serve immediately.
Vegan Shoyu Ramen Recipes
Very few shops in Japan serve vegetarian ramen, and of those only a handful serve vegan shoyu ramen. The underlying umami flavors that come from meat and fish are gone, so you’ll need to hit this bowl with some strong aromatic oils. Garlic and scallion will add the aroma and flavor necessary to make this one stand out.
Ingredients
- 6 teaspoons garlic oil (tip)
- 6 teaspoons Negi Oil
- ½ cup Vegetarian Shoyu Tare
- 5 cups Vegetarian Clear Soup
- 1â…“ pounds fresh noodles, such as Chukasuimen
- 12 to 16 pieces Menma
- Green Vegetable Topping
- Negi
Direction
- 1. With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
- 2. 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.
- 3. Put 1½ teaspoons of garlic oil and 1½ teaspoons of negi oil in each ramen bowl.
- 4. Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
- 5. 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.
- 6. About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
- 7. 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.
- 8. Place 3 or 4 pieces of menma, some green vegetables, and a sprinkle of negi neatly on the ramen. Serve immediately.
Double-soup Shoyu Ramen Recipe
If you’ve been making and freezing more than one soup stock for your ramen, there is no reason you can’t combine your stocks in the same bowl. Some people like to pour the soups into the bowl very carefully so they aren’t mixed. The combination creates an interesting yin and yang effect in your bowl.
Ingredients
- ½ cup Shoyu Tare
- 2â…” cups any type clear soup
- 2â…” cups Tonkotsu Creamy Soup
- 4 tablespoons shrimp oil
- 1â…“ pounds fresh noodles, such as Chukasuimen
- 4 to 8 slices Chicken Chashu
- 4 Ajitama, halved
- Negi
Direction
- 1. With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
- 2. 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.
- 3. Put the tare and clear soup in a medium saucepan. Mix and bring to a simmer over low heat.
- 4. In a separate medium saucepan, bring the tonkotsu creamy soup to a simmer over low heat.
- 5. Put 1 tablespoon of shrimp oil in each ramen bowl.
- 6. 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 2minutes.
- 7. About 30 seconds before the noodles are finished cooking, ladle the clear soup into the ramen bowls.
- 8. 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.
- 9. Slowly pour the tonkotsu creamy soup down one side of each bowl. Try not to let it mix too much with the clear soup.
- 10. Place 1 or 2 slices of chashu, 1 egg, and a sprinkle of negi neatly on the ramen. Serve immediately.
Other ways to making Shoyu Ramen
To make shoyu ramen, simply boil the noodles in shoyu and salt. Add the noodles to the broth and stir thoroughly. Use a spoonful of shoyu sauce in each bowl. This will help the broth become richer. You can also add toppings like chashu, menma, green onions, boiled egg, nori, and a dash of chili paste.
To make shoyu ramen at home, use two tablespoons of soy sauce in the boiling water. The rest of the ingredients are water. The noodles are medium-thick and wavy. Common toppings include chashu, menma, green onion, and boiled egg. You can also add cooked meat, if desired. Usually served in a bowl, shoyu ramen is served over rice or steamed.
To make shoyu noodle soup, you will need to boil a chicken or vegetable in water. In addition to this, you’ll need a large pot of water. This is the best way to avoid putting too much water into your ramen. The soy sauce is essential to shoyu noodle soup, as it has numerous health benefits. It is an ideal choice for all types of ramen.
A clear brown broth is a good indicator of what type of ramen soup it is. A shoyu noodle soup has a soy sauce base. The noodle is usually curly and has a meat or vegetable stock in it. The broth is very salty and has a tangy flavor. A good shoyu noodle soup will make you feel good for days!
About Shoyu Ramen
Shoyu Ramen can be prepared without using the paitan broth recipe. The tare is a thick, fermented brew of soybeans. This noodle soup can have a high calorie content and should be eaten within a couple of hours. This Japanese noodle dish is the perfect lunch or dinner for busy professionals or those on a budget. With so many different varieties to choose from, it is easy to find one you love.
Shoyu ramen noodles are medium-thick and wavy. Other common toppings include chashu, shiitake mushrooms, and green onions. If you’re looking for a shoyu noodle bowl at home, shoyu ramen can be a great way to impress your friends. If you’re a fan of shoyu noodle soup, try it at home and see how it tastes. You’ll soon find that it’s not as hard as you think!
While there are many types of ramen, you can make them at home with this simple recipe. The soy sauce is added to the broth in order to give the noodles a richer flavor. It is also important to remember that soy sauce is often used to flavor different broths. Whether you prefer shoyu ramen or tonkotsu, shoyu is a popular choice in noodle restaurants around the world.
In addition to the soup, shoyu ramen is one of the most popular ramen flavors in Japan. It is also known as “soy sauce ramen.” This Japanese broth is made of soybean paste. Its rich flavor is a unique characteristic of shoyu noodle. If you want a tangy and savory soup, you can choose to add kombu, shiitake, or tonkotsu ramen.
Soy sauce is also commonly used to make shoyu ramen. In fact, shoyu ramen is a popular Japanese ramen, soy sauce is a popular flavor in Japanese ramen. It is best to use chicken broth and beef bone broth when making shoyu noodle soup. This type of broth is infused with soy. In addition to soy sauce, it can also contain vegetables.
The broth that goes into shoyu ramen is made with chicken bones and is cloudy and thick. It is made with pork fat and bones. The broth is cloudy and has a rich, velvety texture. It is also the most popular type of ramen in the world. While it’s more expensive than its rivals, it is worth the extra cash for a great bowl of shoyu ramen.
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