Classic Japanese Shoyu Ramen
Experience the comforting depth of homemade Shoyu Ramen. This recipe features a savory, umami-rich soy sauce broth paired with perfectly cooked noodles and a jammy soft-boiled egg.
Shoyu ramen is a staple of Japanese culinary culture, beloved for its clear, soy-sauce-based broth and balanced flavor profile. Unlike tonkotsu which relies on pork bones, a classic shoyu broth highlights the refined pairing of chicken stock and aged soy sauce. This approachable method allows you to bring an authentic-tasting ramen bowl to your own kitchen table.
Ingredients
- 300 ml chicken stock
- 200 ml water
- 3 tbsp kombu flavor soy sauce
- 1 tbsp oyster sauce
- 1 tsp chicken powder
- 100 g fresh ramen noodles
- 1 tbsp sesame oil
- 1 soft-boiled egg, halved
- to taste chopped green onions
Instructions
- 1Prepare the broth base
Pour three hundred milliliters of chicken stock into a stainless steel saucepan, followed by two hundred milliliters of water to create the base for the ramen broth.
Tip: Using a combination of chicken stock and water helps balance the richness of the soup. - 2Season the broth
Add three tablespoons of kombu flavor soy sauce, one tablespoon of oyster sauce, and one teaspoon of chicken powder to the saucepan with the stock and water.
Tip: Oyster sauce adds a depth of umami and subtle sweetness to the shoyu broth. - 3Boil the broth
Stir the mixture thoroughly with a wooden spoon and bring the seasoned broth to a boil over medium heat to ensure all seasonings are fully incorporated.
Tip: Watch the heat closely so the broth maintains a steady, gentle boil. - 4Cook the noodles
In a separate pot, bring water to a boil and add one hundred grams of fresh ramen noodles. Cook them until they reach your desired consistency.
Tip: Follow the package instructions for cooking time to achieve the perfect al dente texture. - 5Strain the noodles
Once the ramen noodles are cooked, carefully lift them out of the boiling water using a wire mesh strainer and shake off any excess water.
Tip: Drain the noodles well so they dont dilute the seasoned broth. - 6Assemble the ramen
Add one tablespoon of sesame oil to the bottom of a serving bowl, pour in the hot seasoned broth, and add the drained ramen noodles. Garnish with a halved soft-boiled egg and a sprinkle of chopped green onions.
Tip: Adding the oil to the bottom of the bowl first helps distribute the flavor as you pour in the hot broth. - 7Assemble the noodles
Take the cooked ramen noodles from the strainer and carefully place them into the serving bowl containing the prepared hot soy broth. Ensure the noodles are submerged well in the liquid to absorb the flavors.
Tip: Work quickly to ensure the noodles stay firm and the broth remains piping hot. - 8Garnish with egg
Place the halved soft-boiled egg gently onto the surface of the ramen noodles in the bowl. Complete the dish by sprinkling chopped green onions over the top for a fresh finish.
Tip: A soft-boiled egg with a jammy yolk adds a creamy texture that balances the savory soy broth perfectly.
