Homemade Shoyu Ramen – Rich Soy Broth in Under an Hour
Learn how to make the flavorful and savory Shoyu Ramen with this easy-to-follow recipe. Impress your family and friends with this famous Japanese dish made from scratch.
Equipment
- Large stockpot or Dutch oven (5-quart / 4.7L minimum)
- Fine mesh strainer
- 10-inch / 25cm skillet (for pork belly)
- Medium saucepan (for eggs and noodles)
- Slotted spoon
- Instant-read thermometer (optional — for checking broth temperature when reheating)
Ingredients
Broth Ingredients
- 1 tablespoon neutral oil vegetable or canola, for sautéing aromatics
- 1 medium onion sliced
- 4 cloves garlic minced
- 1 fresh ginger 2-inch / 5cm piece, about 1 oz / 30g, peeled and sliced
- 4 cups chicken broth 960ml
- 2 cups water 480ml
- ¼ cup soy sauce 60ml
- 1 tablespoon mirin
- 1 tablespoon sake
Topping Ingredients
- 2 packs ramen noodles fresh or dried, about 7 oz / 200g total
- ½ lb pork belly 225g, sliced into 1/4-inch / 6mm strips
- 2 eggs soft-boiled
- 2 green onions sliced
- ½ cup bamboo shoots 75g, drained
- ½ cup bean sprouts 50g
- 2 sheets nori cut in half
- 2 tablespoons sesame seeds
- salt to taste
- ground black pepper to taste
Instructions
- Heat 1 tablespoon of neutral oil in a large pot over medium heat. Add the sliced onion, garlic, and ginger. Sauté for 3-4 minutes, stirring occasionally, until fragrant and the onion is translucent.1 tablespoon neutral oil, 1 medium onion, 4 cloves garlic, 1 fresh ginger
- Add chicken broth, water, soy sauce, mirin, and sake. Allow to boil, then reduce heat and simmer for 30 minutes.4 cups chicken broth, 2 cups water, 1/4 cup soy sauce, 1 tablespoon mirin, 1 tablespoon sake
- Place the sliced pork belly in a cold skillet, then set it over medium heat. Cook for 3-4 minutes per side, allowing the fat to render, until the edges are golden brown and crispy. Transfer to a plate lined with kitchen paper and set aside.1/2 lb pork belly
- Bring a separate pot of water to a rolling boil. Cook the ramen noodles for 2-3 minutes for fresh noodles or 4-5 minutes for dried (or according to package directions) until just al dente. Drain and rinse briefly under warm water to remove excess starch.2 packs ramen noodles
- Bring a medium saucepan of water to a rolling boil. Gently lower the eggs in with a slotted spoon. Boil for exactly 6½ minutes for a jammy, slightly runny yolk. Immediately transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes before peeling and halving.2 eggs
- Once the broth is done, strain it through a fine-mesh strainer and discard the solids.
- Divide the noodles into four bowls. Ladle the hot strained broth over the noodles, filling each bowl about three-quarters full.2 packs ramen noodles
- Arrange the pork belly slices, halved soft-boiled egg, bamboo shoots, and bean sprouts on top. Tuck a piece of nori into the side of each bowl. Finish with sliced green onions, a sprinkle of sesame seeds, and season with salt and pepper to taste.1/2 lb pork belly, 2 eggs, 2 green onions, 1/2 cup bamboo shoots, 1/2 cup bean sprouts, 2 sheets nori, 2 tablespoons sesame seeds, salt, ground black pepper
- Serve hot, and enjoy!
Notes
Storage: Broth keeps in an airtight container in the fridge for up to 3 days or freezes well for up to 2 months. Store noodles and toppings separately — noodles absorb broth and turn mushy if stored together.
Make-ahead: Prepare the broth and pork belly up to 2 days in advance. Reheat the broth gently on the stovetop and re-crisp the pork belly in a hot dry pan for 1-2 minutes per side before assembling.
Substitutions: Swap pork belly for sliced chicken thigh or pan-fried tofu for a lighter or meat-free version. Use tamari in place of soy sauce for a gluten-free option (check noodle packaging too).
Pro tip: For a richer, more authentic broth, add 1 tablespoon of sesame oil when sautéing the aromatics — it adds a toasty depth that rounds out the finished bowl beautifully.
Egg timing: For a jammy, slightly runny yolk, pull the eggs at exactly 6½ minutes and plunge them straight into an ice bath. Peeling under cold running water makes the shells release cleanly.
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 11gProtein: 13gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 127mgSodium: 1786mgPotassium: 344mgFiber: 2gSugar: 5gVitamin A: 263IUVitamin C: 7mgCalcium: 91mgIron: 2mg
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