Shoyu Ramen Recipe

Step-by-Step Recipe for Savory Shoyu Ramen

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Ramen, Shoyu Ramen

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: Servings

Calories: 865kcal

Combine 4 cups of dashi and chicken stock into a pot, stir and bring to a simmer.

Combine 1 cup of dashi, 1 cup of soy sauce, 1/2 cup of mirin, 1/2 cup of sake, 2 Tbsp. of sugar and 2 dried shiitake mushrooms in a sauce pan and slowly bring to a simmer over low-medium heat.
While waiting for the mixture to simmer, stir to make sure sugar is dissolved in the mixture. Also, stir the mix occasionally after the sugar is dissolved.
Once simmering, remove the shitake mushrooms and allow the remaining mixture to simmer for an additional five minutes.
After 5 minutes remove from heat.

In a small sauce pan, heat vegetable oil and sesame oil on medium-low heat until hot.
Add minced garlic and grated ginger to oils and cook for 1-2 minutes or until browned and releasing aromas. Make sure not to let the aromatics burn.
Remove from heat and let cool.
Once cool, strain oil into small bowl

Cut four slices about 1/4 inch thick off of the chashu pork. Heat each slice of chashu by heating in a skillet with the cooking liquids from the chashu pork.
Assemble remaining topping ingredients so they can be added to the soup quickly.
Cut ramen eggs in half. Also, cut the nori sheet into strips.

Follow the instructions on the noodles to cook noodles in boiling water.
While the noodles are cooking, place 1 1/4 cups of the broth into a bowl. Add 2 tablespoons of the shoyu tare and 1 tablespoon of the aromatic oil. If necessary, stir in tare as needed to make sure it's combined with the broth.
Once noodles are done cooking, strain thoroughly making sure to get rid of as much water from the noodles as possible as excess water can dilute the broth. Once strained, add an individual portion of noodles to the bowl with the broth.
Add a chashu slice to the bowl of ramen.
Place each half of the ramen egg in the broth with the yolk facing up.
Also, add a slice of kamaboko (most commonly used type of kamaboko in ramen is narutomaki), and 1/4 of the scallions to the bowl. Fold your nori strip in half and add to the bowl.
Serve and enjoy!