Irresistible Shoyu Ramen Recipe Ready in 45 Minutes

Oh, shoyu ramen, just saying it makes my mouth water! There’s something magical about that rich, savory soy sauce broth that hugs every strand of noodle just right. I fell in love with this Japanese classic during my first trip to Tokyo, where I slurped my first bowl at a tiny alleyway shop at 2 AM (the best ramen always happens after midnight, don’t you think?).

What I love most about shoyu ramen is how it balances deep umami flavors with such simple ingredients. The soy sauce-based broth becomes something greater than the sum of its parts, salty, slightly sweet, and utterly comforting. And the best part? You don’t need fancy equipment or hours of simmering to make an authentic-tasting version at home.

This recipe is my weeknight lifesaver when I’m craving that restaurant-quality ramen experience without the fuss. In less time than it takes to debate takeout options, you’ll have steaming bowls of shoyu ramen with all the classic toppings, tender chashu beef, jammy soft-boiled eggs, and crisp veggies. Trust me, once you try homemade shoyu ramen, those instant packets will never satisfy you again!

Why You’ll Love This Shoyu Ramen

This isn’t just another noodle soup, it’s a flavor experience you’ll crave again and again. Here’s why:

• The broth strikes the perfect balance, savory soy sauce meets subtle sweetness from mirin, with just enough depth from kombu to keep you coming back for spoonful after spoonful
• Ready in under an hour, it’s faster than waiting for delivery and tastes infinitely better than those sad instant packets
• Totally customizable, pile on your favorite toppings or keep it simple with just the essentials
• That first slurp transports you straight to a Tokyo ramen shop (sans airplane ticket)

Honestly? I make this at least twice a month because it never fails to hit the spot.

Shoyu Ramen Ingredients

Gathering the right ingredients is half the battle with shoyu ramen, but don’t worry, I’ve made all the mistakes so you don’t have to! Here’s everything you’ll need, divided into broth essentials and those glorious toppings that make each bowl special.

For the Broth

The broth is where the magic happens, friends. You’ll need:

• 4 cups chicken stock, This forms your base (and no, water alone won’t cut it!)
• 2 cups water, To balance the richness
• 1 piece kombu (about 4×4 inches), This dried kelp adds that elusive umami depth
• 1/4 cup soy sauce, Use the good stuff here, I prefer Japanese brands like Kikkoman
• 2 tbsp mirin, That sweet rice wine flavor is non-negotiable
• 1 tbsp sake, Just a splash makes all the difference

Pro tip from my many kombu mishaps: remove that kelp just before boiling or your broth turns bitter! I learned that the hard way.

For the Toppings

Now for the fun part, decking out your bowl:

• 2 servings ramen noodles, Fresh is dreamy, but dried works in a pinch (just adjust cooking time)
• 2 soft-boiled eggs, Aim for that perfect jammy yolk, 6-7 minutes in boiling water does the trick
• 4 slices chashu beef, Thinly sliced and slightly fatty is ideal
• 1/2 cup bean sprouts, For that satisfying crunch
• 2 green onions, Thinly sliced on the diagonal (presentation matters!)
• 1 sheet nori, Cut into strips with kitchen scissors, it’s easier than trying to tear it

See? Nothing too crazy, just quality ingredients treated right. Now let’s make some magic!

How to Make Shoyu Ramen

Alright, let’s get cooking! I promise this isn’t as complicated as some ramen shops make it seem. Just follow these simple steps, and you’ll have steaming bowls of shoyu ramen that’ll make you feel like a legit ramen master.

Preparing the Broth

First things first, that glorious broth. Here’s how we do it:

1. In your largest pot, combine the chicken stock, water, and that precious piece of kombu. Let it soak for 20 minutes, this is when the magic starts happening as the kombu releases its umami goodness.
2. Now, turn the heat to medium. Watch it like a hawk! When you see those first tiny bubbles forming (about 180°F if you’re using a thermometer), fish out the kombu with tongs. This is crucial, boiling kombu makes the broth bitter, and we don’t want that!
3. Add your soy sauce, mirin, and sake. Give it a gentle stir, then let it simmer (not boil!) for 10 minutes. You’ll know it’s ready when your whole kitchen smells like happiness.

Assembling the Bowls

Now for the fun part, building those beautiful bowls:

4. While the broth simmers, cook your noodles according to the package directions (usually about 2 minutes for fresh, 4 for dried). Drain them well, no one likes watery ramen!
5. Divide the noodles between two big bowls (warm bowls if you’re fancy). Ladle that fragrant broth over the noodles, then artfully arrange your toppings: chashu beef slices leaning against the side, halved eggs with their yolks peeking out, a little mountain of bean sprouts, those pretty green onion slices, and nori strips standing at attention.

Pro tip: I like to arrange everything in sections, it’s not just pretty, it lets you experience different flavor combinations with each bite. Now grab your chopsticks, take that first glorious slurp (yes, slurping is encouraged!), and pat yourself on the back. You just made restaurant-quality shoyu ramen at home!

Shoyu Ramen Tips for Success

After making this recipe more times than I can count, here are my can’t-live-without tips for shoyu ramen perfection:

• Chill those eggs! Plunge soft-boiled eggs into ice water, then refrigerate for 10 minutes, the shells practically jump off.
• Warm your bowls with hot water while prepping, cold bowls = lukewarm ramen = sadness.
• Taste your broth after simmering, need more depth? Add a splash of soy sauce. Too salty? A teaspoon of sugar balances it beautifully.

Trust me, these little tricks make all the difference!

Shoyu Ramen Variations

One of the best things about shoyu ramen? How easily you can tweak it to match your mood or dietary needs. Here are my favorite ways to mix things up:

• Vegetarian version: Swap chicken stock for rich vegetable broth and replace chashu with pan-seared tofu or sautéed mushrooms. The broth still gets amazing depth from kombu and soy sauce!
• Spice lovers: Add a drizzle of chili oil or a spoonful of rayu (Japanese chili oil) to your bowl. My husband always adds a dollop of spicy miso paste to his, the heat plays so nicely with the soy broth.
• Protein swaps: No chashu? Thinly sliced roast chicken or even leftover beef belly work beautifully. I’ve even used rotisserie chicken in a pinch!
• Extra veggies: Toss in some baby spinach, corn kernels, or bamboo shoots for extra texture. My kids love when I add sweet corn, the little pops of sweetness are divine.

The beauty of shoyu ramen is how adaptable it is, once you’ve mastered the base recipe, the topping possibilities are endless. What will you try first? For more inspiration on delicious meals, check out Recipes Loop.

Serving Suggestions

This shoyu ramen shines all on its own, but if you’re feeling fancy, serve it with crispy gyoza on the side, the contrast between hot soup and crunchy dumplings is just *chef’s kiss*. A little dish of pickled ginger or spicy bamboo shoots makes for a nice palate cleanser between those deep, savory slurps too! If you enjoy exploring different Asian soup styles, you might also like our collection of soup recipes.

Shoyu Ramen Storage & Reheating

Here’s my golden rule for leftovers: store broth and toppings separately, trust me, nobody wants soggy noodles or mushy eggs! The broth keeps beautifully in the fridge for 3 days. When reheating, warm it gently over medium-low heat, boiling kills those delicate flavors. As for toppings? The eggs and beef will last 2 days stored airtight, but those crisp bean sprouts and green onions are best fresh. Pro tip: cook extra noodles fresh each time, they take just minutes anyway!

Shoyu Ramen FAQs

I get questions about this recipe all the time, here are the ones that pop up most often from fellow ramen lovers:

Can I use dried noodles instead of fresh?
Absolutely! I keep both in my pantry for different occasions. Just follow the package directions (usually about 4 minutes for dried vs 2 for fresh), and make sure to give them a quick rinse after cooking to remove excess starch. The texture won’t be quite as springy as fresh, but they’ll still soak up that gorgeous broth beautifully.

What’s the best substitute for soy sauce?
If you’re out of Japanese soy sauce, tamari makes an excellent stand-in, it’s gluten-free and has a slightly richer flavor. Just avoid using Chinese-style dark soy sauce, it’s too intense and will overpower the delicate balance of the broth. And please, whatever you do, don’t reach for that bottle of teriyaki sauce hiding in your fridge door!

Can I make the broth ahead?
You bet! In fact, I often double the broth recipe and stash half in the fridge for up to 3 days (or freeze for a month). The flavors actually deepen overnight, just be sure to store it separately from the noodles and toppings. When you’re ready to serve, gently reheat it on the stove, microwaving tends to make the flavors go flat.

There you have it, my most-asked shoyu ramen questions answered! Now stop reading and go make yourself a bowl, your taste buds will thank you.

Nutritional Information

Okay, let’s talk numbers, but remember, these are just estimates because (confession time) I’ve never actually measured my soy sauce pour to the exact milliliter! Your sodium levels will dance around depending on your soy sauce brand and how generous you’re feeling with that mirin. Here’s the general breakdown per glorious bowl:

• Calories: Around 550, but who’s counting when it’s this delicious?
• Protein: 35g (thank you, eggs and beef!)
• Carbs: 65g, mostly from those slurp-worthy noodles
• Fat: 18g (6g saturated)
• Fiber: 4g from all those crunchy veggies

Now, about that sodium content, yes, it’s high (around 2800mg per bowl), but here’s my trick: use reduced-sodium soy sauce if you’re watching salt intake, or balance it out by drinking plenty of water afterward. I like to think of it as “flavor hydration!”

Pro tip: If you’re really watching numbers, you can cut calories by using leaner beef slices or skipping the nori. But personally? I say life’s too short not to enjoy every last umami-packed bite of this shoyu ramen exactly as it’s meant to be eaten, with gusto!

That first steaming bowl of homemade shoyu ramen is just waiting to happen in your kitchen tonight! Once you taste how the savory broth clings to those springy noodles, how the jammy egg yolk mixes with the soy-infused broth, how the chashu melts in your mouth… well, let’s just say those instant noodles will be gathering dust in your pantry.

Don’t let the ingredient list intimidate you, I promise it’s simpler than it looks, and the payoff is so worth it. Whether it’s a rainy night comfort meal or a fun weekend cooking project with friends, this shoyu ramen never fails to hit the spot. And hey, if yours turns out half as good as I know it will, snap a photo and tag me on Instagram! Nothing makes me happier than seeing your ramen masterpieces. Now go grab those chopsticks, your perfect bowl of shoyu ramen awaits!

Shoyu Ramen

A classic Japanese noodle soup with soy sauce-based broth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 2 bowls

Course: Dinner

Cuisine: Japanese

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Broth

• 4 cups chicken stock
• 2 cups water
• 1 piece kombu (dried kelp) about 4×4 inches
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake

For the Toppings

• 2 servings ramen noodles fresh or dried
• 2 soft-boiled eggs
• 4 slices chashu beef
• 1/2 cup bean sprouts
• 2 green onions thinly sliced
• 1 sheet nori cut into strips

Equipment

• Large Pot
• Saucepan
• strainer

Method

 

1. Make the broth by combining chicken stock, water, and kombu in a large pot. Let soak for 20 minutes.
2. Heat the broth over medium heat until nearly boiling. Remove kombu just before boiling.
3. Add soy sauce, mirin, and sake to the broth. Simmer for 10 minutes.
4. Cook ramen noodles according to package instructions. Drain and divide between bowls.
5. Ladle hot broth over noodles. Arrange toppings on each bowl.

Notes

For vegetarian version, use vegetable stock instead of chicken stock and omit chashu beef.