Classic soy sauce-based ramen with clear broth
Shoyu Ramen
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
2
2 bowls
Difficulty
Medium
Cost
Moderate
$$
Shoyu Ramen
Classic soy sauce-based ramen with clear broth
★4.6(19)
A crystal-clear, deeply savory soy sauce broth with springy noodles, chashu pork, menma bamboo shoots, and a perfectly jammy egg. The original Tokyo-style ramen.
15m
Prep Time
30m
Cook Time
45m
Total Time
2
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Shoyu ramen is the oldest and most traditional style, with a clean chicken-based broth seasoned with tare (soy sauce concentrate). Its elegance lies in simplicity and balance.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 4 cups chicken broth
- 3 tbsp soy sauce (for tare)
- 1 tbsp mirin
- 2 portions fresh ramen noodles
- 4 slices chashu pork (or braised pork belly)
- 2 soft-boiled eggs, halved
Instructions
- 1
Make the tare: combine soy sauce, mirin, and a splash of sake in a small pot. Simmer 2 minutes and set aside.
- 2
Heat chicken broth until simmering. Season lightly with salt if needed.
- 3
Place 1.5 tablespoons of tare in the bottom of each serving bowl.
- 4
Cook ramen noodles until al dente, drain, and add to the bowls.
- 5
Ladle hot broth over the noodles and tare. Top with chashu, soft-boiled egg, nori, menma, and sliced green onion.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Chashu porkRoasted chicken thigh, sliced
A lighter protein topping
Fresh ramen noodlesUdon noodles
Thicker and chewier but compatible with shoyu broth
Tips & Storage
Pro Tips
Warm the serving bowls with hot water before assembling—this keeps the ramen hot longer.
Eat quickly; ramen is best consumed within the first 5 minutes before the noodles absorb too much broth.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Heat broth and tare together. Always cook noodles fresh for each serving.
Nutrition Facts
Per serving (140mg) · 2 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates14g
Fat54g
Fiber960mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is tare?
- A concentrated seasoning base placed in the bowl before adding broth; it is the soul of ramen seasoning.
- How do I make jammy eggs?
- Boil 6.5 minutes, ice bath immediately, then marinate in soy sauce and mirin overnight.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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