Shoyu ramen is Japanese style noodle soup served in clear dark broth (flavored with shoyu/soy sauce) and toppings (not limited to) meat, soft-boiled eggs, seaweed, menma(bamboo shoots), etc. Served in homemade ramen noodles is even better
I could probably say that my ramen addiction started when I lived in Singapore for a short 3 years. There are so many ramen noodle joints in Singapore (I’m sure it’s even more now than 7 years ago!). As you’ve heard or read before that our family is a noodle addict! They kids will choose noodles over rice. They especially love the chewy springy noodles (like good ramen noodles have!). Who wouldn’t ? I know this “I could eat ramen noodles every day” is probably a hyperbolic statement one can make and I probably wouldn’t eat it everyday anyway, but just to kinda give you an idea how much I love ramen noodles.
Shoyu ramen is another one of my favorite Japanese ramen noodles. Shoyu ramen is prepared using the chicken stock and shoyu base, which equal to shoyu broth. When I ordered the ramen noodles at Ramen Nakamura (the little shop I talked about when I did the Shio Ramen’s post)in Honolulu, I can either order my ramen with shio broth or shoyu broth. The shoyu broth often costs a little more. I personally prefer shoyu broth a little more than shio broth. Perhaps because it feels a bit more extra umami somehow.
And I seriously never regretted a day for purchasing the roller and pasta cutter for my stand mixer so I can make noodles/pasta more “effectively”
Recipe for shoyu ramen is adapted from Takashi’s Noodles cookbook by Takashi Yagihasi. I will post recipe for the homemade ramen noodle soon.
Chinese style Char siu is not typically served with ramen, but I’m using whatever meat I have and it’s really not the end of the world if you do so 😉
Shoyu Ramen (with Homemade Ramen Noodles)
For Shoyu base:
- 1 piece kombu wiped with a damp cloth
- 2 1/2 cups soy sauce
- 2 cups water
- 1 Tbsp +1 tsp kosher or sea salt
- 1 1/4 cups katsuobushi dried bonito flakes
- 2 eggs
- 1 Tbsp kosher salt
- 4 cups
- 8 cups basic ramen chicken stock see notes
- 1 1/2 cups shoyu base you prepared above
- 1 1/2 lbs fresh/frozen or dried ramen
- 1/2 cup menma marinated bamboo shoots
- 8 thin slices Kamaboko/Naruto Japanese fish cake
- 1 scallion both white and green parts, thinly sliced on an angle
- 1 large sheet nori cut into quarters, or 4 small sheets
Meat toppings (choose either one):
- 4 oz braised pork belly (see note) thinly sliced
- 4 oz Roasted Pork (see note) thinly sliced
Making shoyu base:
- Prepare the shoyu base by combining all the ingredients for shoyu base in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve
Making 6-minute eggs:
- Place the eggs in a small pot with the salt. Add enough cold water to cover the eggs, then set the pot over high heat and bring the water to a boil. Once it reaches a boil, cover the pot and turn off the heat. Let sit for 6 minutes. Drain the eggs and rinse under cold water until cool enough to handle. I find it easier to peel when it's cold
- Combine the chicken stock and shoyu base (which is now called, shoyu broth) in a pot over high heat and bring to a boil. Reduce the heat and cover to keep warm
- Divide the noodles among 4 bowls. Top each with shoyu broth, 1 cup of pork braising liquid and then arrange in a circle over the noodles 1/2 egg, slices of pork, menma, and fish cake (if using), with the scallions in the center. Garnish each bowl with a sheet of nori
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