Shoyu Ramen

The Easiest, Most Delicious Shoyu Ramen Recipe You Can Make at Home

If you love ramen as much as I do, then you’re in for a treat. This “cheater” shoyu ramen recipe is a game-changer! It takes minutes—not hours or days—and still packs all the savory, comforting flavors that make shoyu ramen irresistible. No need for a complicated broth; I promise this recipe tastes just as satisfying as bowls I’ve enjoyed at restaurants.

Plus, it’s ridiculously easy to make these bowls look gourmet. Whether you’re cooking for yourself or trying to impress your friends and family, this recipe is guaranteed to deliver. Let’s dive into how to make this tasty bowl of goodness!

What is Shoyu Ramen?

Shoyu ramen is a classic Japanese noodle soup known for its savory soy sauce-based broth. It’s lighter and less rich than creamy tonkotsu ramen but still incredibly flavorful. The beauty of shoyu ramen is how customizable it is. You can keep it simple or go all out with gourmet toppings.

Ingredients for Shoyu Ramen

Make this as authentic or simple as you like! It tastes incredible and each bite has its own flavor and texture when adding in protein and veggies!

• Sesame oil – Adds a delicious nutty, earthy flavor.
• Garlic – Every recipe needs a little garlic in it!
• Ginger – Freshly grated is best—it brings out bold, authentic flavors.
• Ramen broth – Homemade or store-bought, this is the flavor backbone of your soup.
• Soy sauce – The star of the show for that signature shoyu flavor. It also adds color to the liquid mixture.
• Ramen – Dried or fresh, your choice! I love chukamen noodles for their chewy texture.
• Toppings – Get creative! Some of my favorites are pork belly, soft-boiled eggs, seaweed, and mushrooms.

What’s the Best Noodle for Shoyu Ramen?

There are plenty of noodle options, but here’s a quick guide:

• Ramen noodles – Can be either fresh or dried, and varies in texture from curly to straight. Using Top Ramen dried noodles works too!
• Chuckamen – This is the most common type of noodle for shoyu ramen bowls. The noodle is straight and thin with a chewy texture.
• Hosomen – Thinner and lighter noodles that cook super quickly.
• Hakata-style – Thin and straight noodles without any curls in them. Hakata has a firm texture and is cooked like an Italian pasta, al la dente.
• Egg noodles – Made out of eggs, kansui, and wheat flour and usually have a spiral to them. They are richer and more flavorful than most noodles.

Importance of Broth in Ramen

The broth makes or breaks a bowl of ramen. It can vary from a very simple soup base to a broth infused with a variety of intense flavor combinations that can take days to prepare. For this recipe, I simply used a ramen broth that I found at the grocery store. You can find this kind of broth either near the other soup bases/broths or near the Asian foods section. It’s nothing fancy but it is good enough to satisfy your ramen craving.

If you can’t find pre-made ramen broth, mix equal parts chicken broth and dashi stock. Don’t be afraid to experiment with different brands and flavors until you find your favorite.

Add in Protein

More often than not, shoyu ramen will include some kind of protein. Pork, chicken, shrimp, tofu, soft-boiled eggs, sardines, and narutomaki (fish cakes) are probably the most common proteins found in shoyu ramen bowls but you can also use beef, fish, and shell-fish such as crab or lobster.

You can use one or more proteins to make it just how you prefer. For this recipe, I used char siu (also known as barbecued pork loin) and soft-boiled eggs because I just love the flavor and texture each brings to the dish.

Vegetables are a Must

When it comes to vegetables, the sky’s the limit. Vegetables for these ramen bowls can include green onions, julienned carrots, bean sprouts, bamboo shoots, snow peas, bell peppers, Nori, kelp, mushrooms, scallions, and/or corn, just to name a few. You can also top it off with some furikake (seasoned sesame seeds with nori) and/or a little hoisin for flavor.

• Green onions – Adds a fresh onion flavor. Sliced green onions float to the top giving the shoyu ramen texture and depth to the dish.
• Bok choy – Leafy greens like spinach that add a lighter side to the ramen.
• Bean sprouts – These are light and crunchy and add a fun Asian vibe to the dish!
• Corn – Use corn kernels from sweet corn for a little extra sweetness and balance to the other flavors.
• Mushrooms – Adds a thin and chewy texture to the ramen. Shiitake mushrooms are particularly savory and filling, and absorb the flavors of the shoyu ramen.
• Carrots – Adds extra flavor, color, and texture.

Storing Leftovers

Store the broth and noodles separately in airtight containers in the fridge. When reheating, warm the broth on the stove and add the noodles just before serving.

More Easy Noodle Bowl Recipes

Looking for more quick and delicious noodle dishes? Try these next:
Steak Stir Fry
Satu’li Bowls (World of Avatar)
Sweet and Spicy Noodles with Grilled Chicken
Yakisoba
Peanut Noodles
Creamy Garlic Noodles