Discover Shoyu ramen a warm Hug
Shoyu ramen is a savory, soy-based noodle soup with rich broth, tender pork, and fresh toppings. A Japanese classic, it’s hearty yet balanced, perfect for any season.
What is Ramen?
Ramen is more than just a bowl of noodles—it’s a cultural icon, a steaming hug in a bowl that’s been warming hearts in Japan and beyond for decades. Shoyu ramen, with its soy sauce-based broth, is one of the most beloved styles, offering a perfect balance of umami, saltiness, and depth. Think of it as the ultimate comfort food that’s both complex and approachable. Below, I’ll walk you through crafting an authentic shoyu ramen from scratch, with every step designed to bring out maximum flavor. This recipe serves 4 and takes about 6–8 hours (mostly for the broth), but trust me, the result is worth every minute.
Ingredients
For the Broth:
- 2 lbs (1 kg) pork bones (preferably a mix of neck and femur bones)
- 1 lb (450 g) chicken bones or wings
- 1 large onion, halved
- 2-inch piece of ginger, sliced
- 4 garlic cloves, smashed
- 1 leek, white and light green parts only, cleaned and chopped
- 10 cups (2.4 L) water
- 1 cup (240 ml) soy sauce (preferably Japanese shoyu, like Kikkoman)
- 1/4 cup (60 ml) sake
- 2 tbsp mirin
- 1 tbsp sugar
- 1 piece (4×4 inch) dried kombu (kelp)
- 1 oz (30 g) dried shiitake mushrooms
For the Chashu Pork:
- 1 lb (450 g) pork belly, rolled and tied with kitchen twine
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) sake
- 1/4 cup (60 ml) mirin
- 2 tbsp sugar
- 1-inch piece of ginger, sliced
- 2 garlic cloves, smashed
- 1 cup (240 ml) water
For the Tare (Seasoning):
- 1/2 cup (120 ml) soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 1 tsp sesame oil
For the Noodles and Toppings:
- 4 portions (about 12 oz/340 g) fresh ramen noodles (or dried, if unavailable)
- 4 large eggs
- 2 sheets nori, cut into strips
- 1 cup (100 g) sliced green onions
- 1 cup (100 g) bamboo shoots (menma), rinsed
- 1/2 cup (50 g) bean sprouts
- 4 tsp toasted sesame seeds
- Chili oil or rayu (optional, for heat)
- 1 tbsp toasted nori powder (optional)
Step-by-Step Instructions
Step 1: Prepare the Broth Base
- Blanch the bones: Place pork and chicken bones in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes to remove impurities. Drain and rinse bones under cold water to clean off any scum.
- Simmer the broth: In a clean large stockpot, add the blanched bones, onion, ginger, garlic, leek, and 10 cups of water. Bring to a boil, then reduce to a low simmer. Skim any foam that rises to the surface for the first 30 minutes to ensure a clear broth.
- Add umami boosters: After skimming, add the kombu and dried shiitake mushrooms. Simmer gently for 5–6 hours, uncovered, stirring occasionally. The broth should reduce slightly and turn milky. Add water if it drops too low.
- Strain and season: Remove the bones and vegetables with a slotted spoon or strain through a fine-mesh sieve. Return the broth to the pot. Add soy sauce, sake, mirin, and sugar. Simmer for another 10 minutes to meld flavors. Taste and adjust with more soy sauce or sugar if needed. Keep warm.
Pro tip: For an even richer broth, simmer for up to 8 hours, but don’t rush it—low and slow is the key to extracting maximum flavor.
Step 2: Make the Chashu Pork
- Sear the pork: In a medium saucepan, heat a splash of oil over medium-high heat. Sear the pork belly roll on all sides until golden brown, about 5 minutes.
- Braise the pork: Add soy sauce, sake, mirin, sugar, ginger, garlic, and water to the pan. Bring to a boil, then reduce to a simmer. Cover with a lid or foil and cook for 2–2.5 hours, turning occasionally, until fork-tender.
- Cool and slice: Remove the pork, reserving the braising liquid. Let it cool slightly, then wrap in plastic wrap and refrigerate for at least 1 hour (this makes slicing easier). Slice thinly before serving.
- Save the liquid: Strain the braising liquid and set aside—it’s a flavor bomb you can drizzle over the ramen later.
Step 3: Prepare the Tare
- In a small saucepan, combine soy sauce, mirin, sake, sugar, and sesame oil. Bring to a simmer over medium heat, stirring until sugar dissolves, about 2 minutes.
- Remove from heat and set aside. This tare will add a concentrated umami kick to your broth when assembling.
Step 4: Cook the Eggs (Ajitsuke Tamago)
- Soft-boil the eggs: Bring a small pot of water to a gentle boil. Carefully add eggs and cook for 6 minutes for a soft, jammy yolk. Immediately transfer to an ice bath to stop cooking.
- Marinate: Peel the cooled eggs and place them in a zip-top bag with 1/4 cup of the reserved chashu braising liquid. Marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Slice: Before serving, cut each egg in half lengthwise.
Step 5: Prepare the Toppings
- Prep veggies: Slice green onions thinly, rinse bamboo shoots to remove excess salt, and blanch bean sprouts in boiling water for 30 seconds, then drain.
- Cut nori: Slice nori sheets into thin strips or small rectangles for garnish.
- Toast sesame seeds: In a dry pan over medium heat, toast sesame seeds until golden and fragrant, about 2 minutes.
Step 6: Cook the Noodles
- Bring a large pot of water to a boil. Cook fresh ramen noodles according to package instructions (usually 2–3 minutes for fresh, 4–5 for dried). Drain well and shake off excess water.
- Divide noodles evenly among 4 large bowls.
Step 7: Assemble the Ramen
- Add tare: Spoon 2 tablespoons of tare into each bowl with the noodles.
- Pour broth: Ladle about 1.5–2 cups of hot broth over the noodles in each bowl, ensuring it’s steaming to warm the noodles.
- Add toppings: Arrange 3–4 slices of chashu pork, half a marinated egg, a small pile of bamboo shoots, bean sprouts, green onions, and nori strips in each bowl. Sprinkle with toasted sesame seeds and nori powder (if using).
- Optional heat: Drizzle with chili oil or rayu for a spicy kick.
Serving and Enjoying
Serve your shoyu ramen piping hot with chopsticks and a deep spoon for slurping the broth. The key to enjoying ramen is to dive in while it’s hot—mix the tare and broth with the noodles for even flavor distribution. Pair it with a cold glass of Japanese beer or green tea for the full experience.
For a deeper dive into ramen culture, check out Ramen Adventures, a blog dedicated to Japan’s noodle obsession, or watch Tampopo (1985), a cult classic film celebrating ramen’s place in Japanese cuisine IMDb.
Tips for Success
- Source quality ingredients: Japanese shoyu and fresh ramen noodles make a big difference. Check Asian markets or online retailers for authenticity.
- Make ahead: The broth and chashu can be prepared a day in advance and refrigerated. Reheat gently before serving.
- Customize: Adjust toppings to your taste—add corn, spinach, or even a dollop of miso for a twist.
- Don’t skip the tare: It’s the secret to that restaurant-quality depth of flavor.
This shoyu ramen recipe is a labor of love, but the first slurp of that rich, savory broth will make it all worthwhile. Happy cooking, and itadakimasu!
