Shoyu
Ramen
Shoyu ramen is the soulful, soy-seasoned broth of Tokyo ramen shops — a clear, amber-coloured bowl of umami depth built on chicken and dashi, seasoned with a layered shoyu tare, and crowned with chashu pork, soft-boiled eggs, nori, and bamboo shoots. Every component is crafted separately and assembled at the last moment.
This recipe takes time — the broth is the project — but it rewards patience with a bowl that rivals your favourite ramen-ya. Make the broth and tare on the weekend, and weeknight bowls come together in minutes.
Why You'll Love This Recipe
Crystal-clear, deeply savoury shoyu broth with real restaurant quality depth- Silky chashu pork that melts on the tongue
- The jammy, soy-marinated soft-boiled egg is worth making alone
- Make the broth ahead — weeknight bowls take under 15 minutes to assemble
Shoyu Ramen
Ingredients
- ✓1kg chicken carcasses or wings
- ✓2 litres cold water
- ✓1 leek, 4cm ginger (sliced), 4 garlic cloves
- ✓80ml soy sauce (light)
- ✓40ml mirin, 20ml sake
- ✓1 tsp sesame oil
- ✓400g pork belly, skin-on
- ✓60ml soy sauce, 40ml mirin, 30ml sake, 1 tbsp sugar
- ✓180g fresh ramen noodles (or dried)
- ✓2 soft-boiled eggs (marinated in soy/mirin)
- ✓ nori sheets, bamboo shoots (menma), spring onion, toasted sesame seeds
Instructions
- 1
Make the broth: Blanch chicken in boiling water 3 minutes, drain and rinse. Place in a clean pot with 2 litres cold water, leek, ginger, and garlic. Bring to a gentle simmer and cook for 2–3 hours, skimming foam occasionally. Strain through a fine sieve.
- 2
Make the tare: Combine soy sauce, mirin, and sake in a small saucepan. Bring to a simmer for 2 minutes. Remove from heat, stir in sesame oil. Store in a jar.
- 3
Make the chashu: Roll pork belly tightly and tie with twine. Sear all sides in a hot pan until golden. Combine soy, mirin, sake, and sugar in a small pot; simmer pork in this braise for 1.5 hours until tender. Let cool in the liquid, then slice to serve.
- 4
Marinated eggs: Soft-boil eggs for exactly 6 minutes 30 seconds. Cool in ice water, peel, then soak overnight in a 50/50 mix of soy sauce and mirin diluted with water.
- 5
Assemble: Heat broth to a gentle simmer. Add 3–4 tbsp tare per bowl. Cook noodles separately per package instructions. Divide noodles into warmed bowls, ladle over hot broth, and arrange 2–3 chashu slices, halved egg, nori, bamboo shoots, and spring onion on top.
Chef's Notes & Substitutions
- Make ahead: Broth, tare, chashu, and eggs all keep refrigerated for 4+ days. Weeknight assembly takes 15 minutes.
- Noodles: Fresh ramen noodles are ideal. Dried ramen or even good quality dried spaghetti works in a pinch.
- Tare ratio: Start with 3 tbsp tare per 350ml broth and adjust to taste — this is where you control the saltiness.
- Umami boost: Add a small piece of kombu to the broth during the last 30 minutes for extra depth.
Storage & Reheating
- Storing
Store components separately for best results. Broth keeps for 3 days in the fridge. Chashu pork lasts up to 5 days. Soft-boiled eggs should be stored in their marinade for up to 4 days.
- Freezing
The broth freezes well for up to 2 months. Freeze in portion-sized containers. Do not freeze assembled ramen — noodles become mushy.
- Reheating
Bring broth to a boil in a pot. Cook fresh noodles separately. Assemble just before serving — ramen is meant to be eaten immediately.
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Shoyu Ramen
Make the Dashi First
The kombu and katsuobushi dashi forms the umami backbone. Don't skip this step — it adds depth that water alone cannot provide.
Perfect Soft-Boiled Eggs
For jammy centers, cook eggs for exactly 6.5 minutes, then shock in ice water. The marinating time is just as important — at least 4 hours for that beautiful mahogany color.
Use Fresh Ramen Noodles
Fresh ramen noodles cook in 2-3 minutes and have a much better texture than dried. Look for them in Asian grocery stores or Japanese supermarkets.
Timing is Everything
Each component can be made ahead, but assemble the bowl right before eating. Hot broth over fresh noodles creates that perfect silky texture.
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