Simple Homemade Shoyu Ramen

Shoyu Ramen (醤油ラーメン) is a classic Japanese noodle soup with a broth base flavored with soy sauce. It's savory, light, and incredibly satisfying. This recipe provides a simplified, yet flavorful, approach to making it at home.

This recipe makes two large bowls and focuses on three key parts: the Tare (seasoning), the Broth, and the Toppings.

A steaming bowl of shoyu ramen with egg and toppings

Ingredients (for 2 Servings)

For the Marinated Eggs (Ajitama) - Start 4+ hours ahead

  • 2-4 large Eggs
  • 1/4 cup Soy Sauce
  • 1/4 cup Mirin
  • 1/2 cup Water

For the Shoyu Tare (Seasoning Base)

  • 1/2 cup Soy Sauce
  • 2 tbsp Mirin
  • 2 tbsp Sake (or water)
  • 1 tsp Sugar (optional)
  • 1 clove Garlic, crushed

For the Broth

  • 4 cups good quality Chicken or Vegetable Broth
  • 1-inch piece of Ginger, sliced
  • 2 cloves Garlic, smashed
  • 1-2 dried Shiitake Mushrooms (optional, for umami)

For Serving (The Toppings)

  • 2 servings fresh or dried Ramen Noodles
  • 2 Scallions (green onions), thinly sliced
  • 2 sheets Nori (dried seaweed), cut in half
  • Canned Menma (fermented bamboo shoots), rinsed
  • Optional: Sliced chashu pork, chicken, or corn

Instructions

Step 1: The Marinated Eggs (Ajitama)

Note: Do this at least 4 hours, or up to a day, in advance.

  1. Bring a small pot of water to a boil. Gently lower the eggs in and cook for exactly 7 minutes for a jammy yolk.
  2. Immediately transfer the eggs to an ice bath for 10 minutes to stop the cooking.
  3. While they cool, combine the marinade ingredients (soy sauce, mirin, water) in a small bowl or ziplock bag.
  4. Carefully peel the cooled eggs and place them in the marinade. Ensure they are fully submerged.
  5. Refrigerate for at least 4 hours, or overnight.

Step 2: The Shoyu Tare (Seasoning Base)

  1. In a small saucepan, combine all tare ingredients (soy sauce, mirin, sake, sugar, crushed garlic).
  2. Bring to a gentle simmer over medium-low heat. Let it simmer for 2-3 minutes for the flavors to meld.
  3. Remove from heat and set aside. You can remove the garlic clove. This is the flavor concentrate for your bowl.

Step 3: The Aromatic Broth

  1. In a medium pot, combine the broth, sliced ginger, smashed garlic, and optional shiitake mushrooms.
  2. Bring to a simmer (do not boil) and let it cook gently for 20-30 minutes for the aromatics to infuse the stock.
  3. Strain the broth, discarding the solids. Keep the broth hot on low heat until you are ready to serve.

Step 4: Cook Noodles & Final Prep

  1. Bring a large, separate pot of unsalted water to a rolling boil. (Ramen noodles are often salted).
  2. Cook the ramen noodles according to the package instructions. Fresh noodles often take only 1-2 minutes. Do not overcook!
  3. While noodles are cooking, slice your marinated eggs in half. Ready all your other toppings (scallions, nori, etc.).
  4. Warm your serving bowls by rinsing them with hot water. This is a crucial step!

Assembly (Work Quickly!)

The most important part! Ramen must be assembled quickly so the noodles don't get soggy and the broth stays hot.

  1. Tare First: Add 2-3 tablespoons of the Shoyu Tare to the bottom of each warm, empty bowl.
  2. Broth Second: Pour about 2 cups of the hot, strained broth into each bowl. Stir to combine with the tare.
  3. Noodles Third: Drain your cooked noodles *very well*, shaking off all excess water. Immediately place them into the broth. Use your chopsticks to fold them slightly.
  4. Toppings Last: Quickly and artfully arrange your toppings. Place the halved marinated eggs, a few slices of menma, your protein, and the nori sheets (leaning against the bowl).
  5. Finish with a generous sprinkle of sliced scallions and serve immediately!