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This easy Shoyu Ramen recipe proves you can enjoy a restaurant-worthy bowl of Ramen in the comfort of your own home.
About My Shoyu Ramen
Ramen comes in many different varieties—miso, shio, tonkatsu, and shoyu. This recipe has a little more going on than my popular homemade ramen bowls, but it’s still approachable and it doesn’t take that much more time or effort.
This shoyu broth is salty and spicy, and honestly, you’ll just want to drink it.
As for toppings, you can dress your bowl with whatever veggies and proteins you want!
This bowl of goodness is the ultimate comfort food, and it’s perfect for lazy rainy days. So be sure to bookmark it ;)
What Is Shoyu Ramen?
Shoyu, which translates to “soy sauce” in Japanese, is very common. If you have a Ramen joint near you, I can almost guarantee they have Shoyu Ramen on the menu.
Shoyu broth is made up of a meat or vegetable stock with a soy sauce base—hence the name.
My version here, which has been adapted from the lovely Nami over at Just One Cookbook, also incorporates dashi, and spicy chili bean sauce to give it some kick.
It’s awesome when you have a cold ;)
Ingredients
For the broth:
- Sesame oil
- Garlic
- Fresh ginger
- Shiitake mushrooms
- Spicy chili bean paste (optional; use this if you want a kick!)
- Chicken or vegetable stock
- Dashi stock
- Low sodium soy sauce
- Rice wine vinegar
- Sea salt
- Sugar
Ramen toppings:
- Soft-boiled egg
- Carrots
- Scallions
- Narutomaki
- White pepper
- Protein of your choice (here I used tofu)
- Sesame seeds
How to Make Shoyu Ramen
- Heat the sesame oil in a large saucepan over medium heat. Once the oil is hot, add the garlic and ginger. Stir it around and simmer for about 30 seconds.
- Add the sliced shiitake mushrooms to the saucepan and sauté them until they’ve softened.
- Drop the chili paste into the pot and stir it around to coat the mushrooms.
- Stir in the soy sauce, rice wine vinegar, salt, and sugar. Pour both the chicken and dashi stock into the pot and give everything a good stir.
- Let the soup simmer for about 15 minutes. In the meantime, you can cook your ramen noodles and prep your toppings.
- Once the soup has had a chance to simmer, give it a taste test and adjust the heat and soy sauce to your liking.
- When the noodles are ready, strain them and transfer them to a large bowl—preferably a Ramen bowl. Transfer some broth to the bowl over the noodles and garnish the bowl with your toppings of choice.
Useful Kitchen Tools
- Saucepans
- Sharp knife
- Cutting Board
- Microplane
- Colander
- Measuring cups and spoons
- Wooden spoon
- Ladle
Need a Ramen Bowl Set?
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Recipe Tips + Tricks.
- If you want to knock the spice out of this, get yourself a non-spicy chili bean paste. If you want to kick it up, top your bowl with some Sriracha or some sambal oelek.
- To get a good soft-boiled egg, simply place your egg into a saucepan filled with just enough water to cover the egg. Bring the water to a boil and boil the egg for 4-5 minutes. While the egg boils, prepare a bowl of ice water to act as an ice bath for the egg once you take it out of the water. Let the egg cool, than peel it and cut it in half.
- If you don’t have shiitake mushrooms, cremini or baby bella mushrooms will work. You could also omit the mushrooms completely.
- If you want to add a protein, cook it in the saucepan before you start the broth and then transfer it into a bowl or onto a plate until it’s time to top the Ramen with it.
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Other Ramen Recipes You Can Make at Home:
Easy Spicy Shoyu Ramen
Ingredients
- 1 TBSP sesame oil, more if necessary
- 3 cloves of garlic, grated to a paste or finely minced
- 1 TBSP grated fresh ginger
- 1 cup sliced shiitake mushrooms
- 1 TBSP spicy chili bean paste
- 3 TBSP low sodium soy sauce
- 1/2 TBSP rice wine vinegar
- 1 tsp sea salt
- 1 tsp sugar
- 2 cups chicken stock
- 2 cups dashi stock
Toppings:
- Soft-boiled egg
- Sliced scallions
- Narutomaki (fish cakes)
- Protein of choice
- Julienned carrots
- Sesame seeds
- Pinch of white pepper
- 2 packets of uncooked Ramen noodles, flavor packet discarded
Instructions
- Heat the sesame oil in a large saucepan over medium heat. When the oil is hot, add the garlic and ginger and let them simmer for about 30 seconds, stirring often.
- Add the shiitake mushrooms and sauté until they've softened, about 2-3 minutes.
- Spoon the chili paste into the pot, then stir it around to coat the mushrooms.
- Add the soy sauce, rice wine vinegar, salt, and sugar. Give it a quick stir, then pour the chicken and dashi stock into the pot; stir again.
- Allow the soup to simmer for about 15 minutes. While it simmers, cook your ramen noodles, your egg (see notes), and prepare your toppings.
- After the soup has simmered for about 15 minutes, give it a taste test and adjust the heat and soy sauce to your liking.
- Strain the noodles when they're ready, then transfer them to a large bowl. Spoon broth over the noodles in the bowl, and then garnish with your toppings.
Notes
- To cook a soft-boiled egg, place your egg into a saucepan filled with water—just enough to cover the egg. Bring the water to a boil and boil the egg for 4-5 minutes. While the egg boils, prepare a bowl of ice water to act as an ice bath for the egg once you take it out of the water. Let the egg cool, than peel it and cut it in half.
Ramen is one of my favorite meals and making it homemade is the only way to do it, I can’t wait to try this recipe!
Can’t wait for you to try it, either!
OBSESSED. The tips on making the egg really helped, thank you.
Oh, you’re so welcome! The egg is the best part ;)
This is my absolute favorite ramen recipe! I’ve made it several times and it’s always delicious!
So glad, Taylor!
We absolutely love ramen in this house! Will definitely be trying this recipe soon. :)
Awesome. Pop back in and let me know how it goes.
I love the fact that I can make a yummy and comforting bowl of Ramen right in my own home! This will save me money and impress my family! Yummy!
It really is the best :)
Yum! I don’t enjoy fish flavors, so I substituted the dashi for vegetable stock, but this turned out amazing! The little kick of spice is definitely what I needed to make it through the chilly day.
Understandable! This totally works with most any broth. Glad you enjoyed it :)
This was better than what we usually order at our favorite Ramen spot! Thank you so much for the recipe!
Gosh, that’s incredible. Thank you!
Loved this recipe and how easy it is to make for dinner. My family loved it.
Great to hear, Gina!
This Shoyu ramen looks hearty, comforting and marvelous. I can’t wait to try it.
Can’t wait to hear what you think!
Seriously made this with high expectations and it did not disappoint! The flavors were spot on and I can’t wait to make this for my next meal because there were sure no leftovers it was that good. Thank you!!
Thanks so much for the feedback, Ned! Glad it was a hit.