International Cuisine > Japanese Cuisine > Ramen & Noodle Dishes (Japanese) > Shoyu Ramen Recipe

Homemade Shoyu Ramen

A step-by-step guide to crafting authentic Shoyu Ramen at home, from the rich, flavorful broth to perfectly cooked noodles and savory toppings. Enjoy a taste of Japan in your own kitchen!

Prep Time
45 minutes
Cook Time
3-4 hours
Servings
4
Ingredients
  • 1 kg Chicken Carcasses
  • 500 g Pork Neck Bones
  • 4 L Water
  • 4 Dried Shiitake Mushrooms
  • 10 g Kombu (Dried Kelp)
  • 1 Yellow Onion
  • 50 g Ginger
  • 4 cloves Garlic
  • 150 ml Soy Sauce (Shoyu)
  • 50 ml Mirin
  • 30 ml Sake
  • 1 tbsp Brown Sugar
  • 400 g Ramen Noodles
  • 200 g Chashu Pork (Braised Pork Belly)
  • 2 Soft Boiled Eggs
  • 50 g Menma (Pickled Bamboo Shoots)
  • 2 sheets Nori (Dried Seaweed)
  • 2 Green Onions

Preparing the Broth

Step 1: Rinse the chicken carcasses and pork neck bones under cold water to remove any impurities. This will help create a cleaner, more flavorful broth. Step 2: Place the bones in a large stockpot and add 4 liters of water. Bring to a boil over high heat, then reduce heat to a simmer. Step 3: Add the dried shiitake mushrooms, kombu, yellow onion (halved), ginger (roughly chopped), and garlic (smashed). Step 4: Simmer for at least 3 hours, or up to 4 hours, skimming off any foam or impurities that rise to the surface. The longer the broth simmers, the richer and more complex the flavor will be. Step 5: After simmering, remove the solids from the broth using a fine-mesh sieve. Discard the solids, reserving the flavorful broth.

Making the Tare (Flavor Base)

Step 1: In a saucepan, combine the soy sauce, mirin, sake, and brown sugar. Step 2: Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Step 3: Simmer for 5-10 minutes, allowing the flavors to meld together. Step 4: Remove from heat and let cool completely. This is your Shoyu Tare, the concentrated flavor base for the ramen.

Assembling the Ramen

Step 1: Cook the ramen noodles according to package directions. Drain well. Step 2: In each ramen bowl, add 3-4 tablespoons of Shoyu Tare. Step 3: Pour approximately 400-500ml of the hot broth into each bowl, stirring well to combine with the tare. Step 4: Add the cooked ramen noodles to the bowl. Step 5: Arrange the toppings artfully on top of the noodles: slices of chashu pork, soft boiled egg (halved), menma, nori, and chopped green onions.

Serving the Ramen

Serve immediately and enjoy your homemade Shoyu Ramen! Feel free to adjust the amount of tare and toppings to your preference.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 150-200 kcal
  • Protein: 8-12g
  • Fat: 5-8g
  • Carbohydrates: 15-20g
    • Please note that these are estimates and can vary depending on the specific ingredients and quantities used.

    Other Important Considerations for Nutrition

  • Sodium content can be high due to the soy sauce and broth. Consider using low-sodium soy sauce or adjusting the amount to your liking.
  • The nutritional value of the ramen can be enhanced by adding more vegetables, such as bean sprouts or spinach.
  • Choose high-quality ingredients, especially for the broth, to maximize flavor and nutritional benefits.

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    FAQ

    • Can I use store-bought broth?

      While homemade broth is highly recommended for the best flavor, you can use store-bought chicken or pork broth as a substitute. Look for low-sodium options.
    • What is chashu pork?

      Chashu is braised pork belly, a common topping for ramen. You can find recipes online or purchase it from some Asian grocery stores.
    • Can I make the broth ahead of time?

      Yes, the broth can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.