Shoyu ramen

Name: Shoyu ramen
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 bowls
Cuisine: japanese
Ingredients: 800 g Chicken, wings or frames plus a little thigh; 4 piece Spring onion, whites for broth, greens for garnish; 20 g Ginger, sliced; 4 clove Garlic; 500 ml Dashi; 1.5 l Water; 80 ml Soy sauce; 1 tbsp Miso; 400 g Pasta, fresh ramen noodles if you can get them; 4 large Egg; 4 sheet Nori; 1 tsp Toasted sesame oil

醤油ラーメン

A soy-sauce ramen you can make at home without pretending you run a 20-year tonkotsu shop.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 醤油ラーメン.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Difficulty: A bit of work
Spice: No chilli
Cost: A bit special$16–28 USD · indicative, not a store price

Know it before you cook it

Source photograph of Shoyu ramen. Not official I Want Some Food pixel artwork.

About

Ramen is a profession. This is not a 12-hour tonkotsu. It is a clear-ish shoyu bowl: chicken and kombu-scented broth, a soy tare, springy noodles, a jammy egg, and spring onion. It will not taste like that shop in Daikanyama. It will taste like a very good homemade ramen, which is a different and honest pleasure.

Ingredients

Servings

Broth

Chicken, wings or frames plus a little thigh800 g
Spring onion, whites for broth, greens for garnish4
Ginger, sliced20 g
Garlic4 clove
Dashi500 ml
Water1½ l

Tare

Soy sauce80 ml
Miso (optional)15 ml

Noodles

Pasta, fresh ramen noodles if you can get them400 g

Topping

Egg4 large
Nori4 sheet

Finish

Toasted sesame oil4.9 ml

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Cover chicken with cold water, bring to a boil, and skim the foam. Add spring onion whites, ginger and garlic. Simmer gently 60–75 minutes. Do not boil hard or the broth goes cloudy and bitter.
75 min
Step 2
Strain the broth. Stir in dashi. Taste. It should be chicken-forward and clean. Keep hot.
5 min
Step 3
For the tare, simmer soy sauce with a spoon of the hot broth and optional miso until blended. This is the seasoning bomb that goes in each bowl, not into the whole pot.
5 min
Tip: Season bowls, not the stockpot, so leftovers stay flexible.
Step 4
Boil eggs 7 minutes from boiling water, then ice-bath. Peel. They should be jammy, not chalky.
10 min
Step 5
Boil noodles according to their packet — usually 1–3 minutes for fresh. Drain well.
3 min
Step 6
Put 2–3 tablespoons tare in each bowl, add hot broth, then noodles. Top with halved egg, nori, spring onion greens and a drop of sesame oil. Eat immediately. Ramen waits for no one.
4 min

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Fresh ramen noodles → Dried ramen or thin egg noodles
Texture changes. Broth still carries the bowl.
Chicken broth → Good unsalted chicken stock plus dashi
A weeknight cheat. Reduce added salt in the tare.

Tips

A leftover roast chicken carcass is a legitimate broth start.
If you can only find dried ramen packets, throw away the seasoning sachet and use this broth. We will not tell the flavour-dust police.

History & culture

Ramen in Japan is regional, competitive, and often Chinese-inspired wheat noodles in a Japanese broth. Shoyu is the Tokyo-ish classic: brown, savoury, not opaque white. Home cooks in Japan eat plenty of instant ramen; making a from-scratch bowl is a weekend project, not an everyday flex.

Chinese wheat noodles met Japanese dashi logic in the early 20th century. Postwar wheat supplies and neighbourhood shops turned ramen into a national hunger language. We are not recreating a specific master's recipe.

Modern adaptation — Fresh ramen noodles are ideal. Dried ramen or even thin yellow wheat noodles will do. This broth is chicken-and-dashi, not pork-bone.

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food.

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Shoyu ramen take?

2 hr all in — 30 min prep, 1 hr 30 min cook. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

A bit of work.

How spicy is it?

No chilli.

What allergens should I watch?

This recipe is labelled for Wheat, Soy, Eggs, Fish, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Dairy-free, Nut-free.

What does it cost to cook?

A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Stockpot, Saucepan, Spider or strainer.

How much salt do I put in?

This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 80 ml; Miso — 1 tbsp (optional). Taste at the end rather than adding a number we did not write.

How much soy sauce?

80 ml of Soy sauce.

How much miso?

1 tbsp (optional) of Miso.

How much toasted sesame oil?

1 tsp of Toasted sesame oil.

What can I use instead?

Fresh ramen noodles → Dried ramen or thin egg noodles. Texture changes. Broth still carries the bowl. Chicken broth → Good unsalted chicken stock plus dashi. A weeknight cheat. Reduce added salt in the tare.

Any tips from this recipe?

A leftover roast chicken carcass is a legitimate broth start. If you can only find dried ramen packets, throw away the seasoning sachet and use this broth. We will not tell the flavour-dust police.

Can I prepare this ahead?

A leftover roast chicken carcass is a legitimate broth start.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.