Homemade Shoyu Ramen

Skip the ramen shop and make this easy homemade Shoyu Ramen at home instead. The rich broth, tender noodles, and array of toppings come together to create a comforting meal that’s perfect for a cozy day.

Love noodle soup? Then you’ll want my recipe for a comforting, vibrant, flavor-packed, easy ramen recipe to make at home that elevates your ramen bowl to a whole new level! I like to serve it with my homemade chicken chasu, soft-boiled egg, and you can add any protein of your choice too. Give it a try

kind of regret, because why didn’t I make this homemade ramen sooner at home?

Definition of Shoyu

How many times have you searched for “ramen near me”?? craving feeling at midnight, moreover, it’s a rainy night, but you’re bored with your instant noodle and want something homey, umami, taste. yup shoyu at it finest! Shoyu, which translates to “soy sauce” in Japanese, is very common. So, if you have a Ramen joint near you, I can almost guarantee they have Shoyu Ramen on the menu.

I used to be intimidated by the idea of making Shoyu Ramen at home, thinking that depth of flavor was something only a seasoned ramen chef could achieve. Actually, shoyu ramen is a classic Japanese noodle dish made with a rich chicken and dashi-based broth flavored with soy sauce. Customize with your favorite toppings and enjoy authentic ramen at home!

Shoyu Ramen, also known as Tokyo ramen, consists of a soy sauce flavor and a clear soup broth served with medium-thin curly noodles. The light but delicious soup stock is typically made from chicken bones and/or pork bones and occasionally kombu seaweed, dried anchovies, and katsuobushi (bonito flakes).

Type of Ramen

• First, Shoyu Ramen
  This is a classic that many ramen lovers start with! Shoyu ramen uses a soy sauce-based broth that’s savory, slightly tangy, and full of depth. I made this one today!
• Second, Miso Ramen
  Miso ramen brings warmth and bold flavor to the bowl. It starts with fermented soybean paste blended into a savory broth—usually chicken or pork-based—which gives it a nutty, slightly sweet taste. Thick, curly noodles work best here to catch all that miso richness in every bite.
• Third, Shio Ramen
  Shio ramen keeps things simple and light. The broth is salt-based, often made with chicken or seafood, and has a clear, delicate flavor. This one really lets the ingredients shine. Try it with bamboo shoots, fish cake slices, green onions.

• Fourth, Tantan Ramen
  Looking for something spicy and bold? Tantan ramen might be your new favorite. Inspired by Sichuan dan dan noodles, this ramen has a rich, creamy broth flavored with sesame paste, chili oil, and ground chicken. It’s savory, nutty, and has just the right amount of heat.
• Next,Tsukemen (Dipping Ramen)
  Want to switch things up? Try tsukemen! Instead of serving noodles in broth, you dip cold noodles into a hot, concentrated sauce-like soup. It’s fun to eat and packed with bold flavor.
• Last on my list is Mazemen (Brothless Ramen)
  No soup? No problem! Mazemen skips the broth and goes straight for saucy, umami-packed flavor. You mix the noodles with a savory sauce—often soy-based, spicy, or even creamy.

This recipe for Quick and Easy homemade Shoyu Ramen is going to become your new favorite go-to meal! If you love classic homemade chicken ramen, that is simple to make, but can still customize to your taste – then this chicken ramen recipe is for you!

Ingredients of Homemade Shoyu Ramen

Soup

• Sesame Oil; Adds nutty aroma and richness to the base. delightfully toasty and nutty.
• Ginger grated; Brings a fresh, zesty heat that balances the fattiness of the broth
• Garlic grated; a staple aromatic in ramen for that umami-rich flavor.
• Dashi Stock; Traditional Japanese stock made from kombu (sea kelp) and katsuobushi (bonito flakes). It gives the soup a subtle ocean umami note and authentic Japanese taste.
• Chicken Stock; Adds body, warmth, and richness. Blended with dashi, it gives your ramen a balanced depth of flavor
• Japanese Soy Sauce; The main seasoning in Shoyu Ramen, this provides saltiness, umami, and a slightly sweet depth. It forms the shoyu identity of the dish.
• Rice Vinegar; adds a bright acidity to lift the broth and balance the richness from the chashu and sesame oil.
• Sugar; Balances the saltiness and acidity
• Salt; . Adjust to taste at the end depending on your soy sauce and stock saltiness. Please take note if you need salty only because dashi stock and Japanese soy sauce already salty. So, be careful.

Topping

• Ramen Noodle; Use fresh or frozen ramen noodles with a chewy texture. The ideal noodle is firm and springy to hold up to the hot broth.
• slice Chicken Chashu; Your homemade, rolled and braised chicken chashu brings umami-rich, tender protein to the dish. A classic ramen topping. Here’s the recipe
• Ramen Egg; (Ajitsuke Tamago) I made the recipe too here; A soft-boiled egg marinated in soy sauce mixture. The yolk is creamy and rich, adding a luxurious texture and flavor contrast. While optional, I almost always use these custardy, jammy seasoned eggs.
• Jews Ear; adds earthiness and a crunchy texture. Mild in flavor but great for contrast.
• Roasted Seaweed nori; Adds a savory, slightly briny taste. It also enhances the Japanese profile of the dish and gives visual contrast.
• Green Onion chopped; Fresh and sharp, it cuts through the richness of the broth and adds a bit of color and brightness.

How to Make Homemade Shoyu Ramen

First, heat sesame oil in a saucepan over medium heat. Then, add in the grated ginger and garlic, and sauté for about 1 minute until fragrant and lightly golden.

Next, pour in the rest of the soup ingredients — dashi stock, chicken stock, soy sauce, rice vinegar, sugar, and salt.
Stir well and bring the broth to a gentle boil, then simmer uncovered for 15 minutes to let the flavors deepen.

Meanwhile, bring a separate pot of water to a boil.
Blanch the Jews ear mushrooms for 1 minute to soften slightly, then drain and set aside.
In the same pot, cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.

Then, ladle about 300 ml of the hot broth into each serving bowl.
Add the freshly cooked ramen noodles and gently swirl to coat them in the soup.

Now, top your ramen with sliced chicken chashu, half a ramen egg, blanched Jews ear, chopped green onion, and a sheet of nori.

Finally, serve hot and enjoy your comforting bowl of homemade Shoyu Ramen!

Try this Recipe!

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