Shoyu Ramen Recipe

4.99 from 69 votes

This easy shoyu ramen recipe proves a restaurant-worthy bowl is well within reach at home, any night of the week. Chewy noodles, endless topping options, and a broth that’s salty, gently spicy, and loaded with umami.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Japanese

Servings: bowls

Author: Dana Sandonato

Ingredients

1 tablespoon avocado or olive oil, more if necessary
3 cloves of garlic grated to a paste or finely minced.
1 tablespoon grated fresh ginger
1 cup sliced shiitake mushrooms
1 tablespoon spicy chili bean paste
3 tablespoon low-sodium dark soy sauce
1/2 tablespoon mirin can be substituted with rice wine vinegar.
1/2 teaspoon sea salt, more if needed
1 teaspoon sugar
2 cups chicken stock
2 cups dashi stock
6 oz ramen noodles, divided
*See notes for topping ideas

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

Topping ideas:

Vegetables: julienned carrots, scallions, seared baby bok choy, sautéed broccolini, enoki mushrooms, corn, edamame, leafy greens, shredded cabbage, bean sprouts, kimchi
Proteins: chasu pork (pork belly), sliced or shredded chicken breast
Plant-based proteins: crispy tofu, Aburaage, tempeh
Other options: soft-boiled egg, Narutomaki, sesame seeds, furikake rice seasoning, a drizzle of sesame oil, Sriracha, chili crisp, sambal oelek

To cook a soft-boiled egg: place the egg in a saucepan filled with water—just enough to cover it. 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, then peel it and cut it in half.

Nutrition