Shoyu Ramen

Shoyu Ramen (醤油ラーメン), often called Tokyo ramen, is a beloved classic in the world of Japanese cuisine. With its deeply savory soy sauce broth, curly noodles, and signature toppings, this dish delivers an unforgettable umami experience. While making an authentic bowl from scratch may sound intimidating, I promise it’s totally doable—even for beginners! So, let’s dive into the art of crafting the perfect Shoyu Ramen at home.

The History of Shoyu Ramen

Shoyu Ramen has roots tracing back to Tokyo in the early 1900s. It was one of the first ramen styles introduced in Japan, heavily influenced by Chinese noodle soups. Over the decades, it has evolved into a distinct dish with a perfect balance of salty, savory, and umami flavors. Today, it’s a staple in ramen shops across Japan and beyond.

Why You’ll Love This Recipe

• Simple and rewarding – While the broth takes time to simmer, the actual hands-on cooking is minimal (just 30 minutes of active prep!).
• Beginner-friendly – No fancy chef skills required! Just follow the step-by-step guide, and you’ll have restaurant-quality ramen in your own kitchen.
• Rich and flavorful – The long simmering process extracts the most incredible flavors from the pork bones, aromatics, and seasonings.

Ingredients You’ll Need

For the Soup Broth:

• 2 lbs (900g) pork leg bones (or substitute with pork neck/spine bones)
• 1 small onion, halved
• 4 cloves garlic, smashed
• 1-inch (2.5 cm) ginger, sliced
• 1 Tokyo negi (or substitute with 2 green onions)
• 2 Tbsp rendered chicken fat (for extra richness)
• 8 cups water

For the Shoyu Tare (Seasoning Sauce):

• ½ cup soy sauce
• ¼ cup sake
• ¼ cup mirin
• 1 tsp salt

For the Chashu (Braised Pork Belly):

• 2 long pork belly strips (skin removed)
• 1 cup of the prepared Shoyu Tare
• Butcher twine (to tie the pork)

For the Ramen Bowl:

• Fresh wavy ramen noodles
• Green onions, finely chopped
• Menma (seasoned bamboo shoots)
• Nori (dried seaweed sheets)
• Ramen Egg (Ajitsuke Tamago) – optional but highly recommended!

Step-by-Step Instructions

Step 1: Prepare the Soup Broth (6 Hours Total)

1. In a large stockpot, add the pork leg bones and cover with water. Bring to a boil and let it cook for 5 minutes to remove impurities.
2. Drain and rinse the bones under cold water.
3. Return the bones to the pot and add fresh water, onion, garlic, ginger, and Tokyo negi.
4. Simmer uncovered for 3 hours, skimming off any foam or scum that rises to the surface.
5. Add the chicken fat and continue simmering for another 3 hours, reducing the broth into a concentrated, rich soup.
6. Strain out the solids, and the broth is ready to use!

Step 2: Make the Chashu (2 Hours Braising + Chilling Time)

1. Tie the pork belly strips tightly with butcher twine to keep their shape.
2. In a separate pot, combine the Shoyu Tare ingredients and bring to a gentle simmer.
3. Add the tied pork belly and let it braise for 2 hours, turning occasionally.
4. Remove the pork belly from the sauce, let it cool completely, then refrigerate until firm.
5. Before serving, slice into thin rounds.

Step 3: Assemble Your Ramen Bowls

1. Cook the fresh ramen noodles according to package instructions and drain well.
2. In a serving bowl, add 1-2 tablespoons of the reserved Shoyu Tare.
3. Pour in 1 ½ cups of the hot broth.
4. Add the cooked noodles and top with sliced chashu, green onions, menma, and nori.
5. Optional: Add a ramen egg for an extra burst of flavor!
6. Serve immediately and enjoy your homemade Shoyu Ramen!

Pro Tips for the Best Shoyu Ramen

•  Read the Recipe Twice – This ensures you have everything you need before you start cooking.
• Use a Large Stockpot – This allows the broth to simmer properly without evaporating too quickly.
•  Skim the Broth – For a clear and clean soup, remove impurities regularly.
• Chill the Chashu Before Slicing – Cold chashu holds its shape better when slicing into thin rounds.
• Adjust the Tare and Broth Ratio – Add more tare for a saltier ramen or more broth for a lighter taste.

Where to Find Fresh Ramen Noodles

Ramen noodles are made from wheat flour, water, salt, and kansui (an alkaline solution that gives them their signature texture and color). You can find fresh ramen noodles at Asian grocery stores or order them online. If needed, you can substitute with dried ramen, but fresh is always best!

Variations of Shoyu Ramen

While the traditional Shoyu Ramen remains a favorite, there are several regional variations worth exploring:

• Kitakata Shoyu Ramen – Features thick, chewy noodles and a lighter soy-based broth.
• Tokyo-style Shoyu Ramen – The most well-known version with curly noodles and a deeply flavored soy sauce broth.
• Shoyu Tonkotsu Ramen – A blend of pork bone broth and soy sauce for a richer, creamier soup.

Pairing Suggestions

Enhance your ramen experience with these delicious sides:

• Gyoza (Japanese Dumplings) – Crispy on the outside, juicy on the inside.
• Karaage (Japanese Fried Chicken) – Perfectly seasoned, crispy bites of chicken.
• Takoyaki (Octopus Balls) – Savory, doughy, and packed with umami flavor.

Itadakimasu! 🍜

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