Shoyu Ramen Recipe
Soy sauce flavored broth with noodles, topped with chashu pork, bamboo shoots, and green onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the broth
In a large pot, combine the chicken stock, soy sauce, mirin, minced garlic, sliced ginger, and chopped green onions. Bring the mixture to a boil over medium heat.
- 2
Simmer the broth
Once boiling, reduce the heat to low and let the broth simmer for about 15-20 minutes. Taste and add salt as needed.
- 3
Strain the broth
After simmering, strain the broth to remove the solid ingredients, returning the liquid to the pot.
Noodles and Serving
- 4
Cook the noodles
In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Usually about 4-5 minutes until al dente.
- 5
Prepare the toppings
While the noodles are cooking, prepare your toppings: slice the chashu pork, bamboo shoots, and green onions for garnish. Prepare soft-boiled eggs by boiling them for 6-7 minutes and then placing them in an ice bath before peeling.
- 6
- 7
Serve
Serve hot and enjoy your homemade shoyu ramen!