Penulis Shoyu ramen is a type of Japanese ramen characterized by its soy sauce-based broth. "Shoyu" means soy sauce in Japanese, and the broth is typically made by combining soy sauce, chicken, pork, and sometimes fish stock, resulting in a savory, umami-rich flavor.
The noodles are usually medium to thin in texture, and the dish is often topped with ingredients like chashu (braised pork), green onions, nori (seaweed), menma (bamboo shoots), and a boiled egg. Shoyu ramen is one of the most traditional and popular styles of ramen in Japan.
Shoyu ramen is beloved for its balanced and rich flavor profile, with the soy sauce adding a slightly salty, savory depth to the broth. The seasoning and aromatics in the broth often come from ingredients like garlic, ginger, and sometimes a splash of sake or mirin, which contribute to its complexity.
While the base broth remains fairly consistent, different regions in Japan may have slight variations. For example, in Tokyo-style shoyu ramen, the broth tends to have a clear, amber color and may be made with a blend of chicken and pork bones, while other areas may incorporate additional fish-based elements, like bonito or anchovy, to add layers of umami.
The toppings are just as important as the broth in defining the dish's flavor. Chashu (sliced pork belly), which is tender and marinated in a sweet soy sauce mixture, is a common topping, along with bamboo shoots (menma) and nori, which provide texture and contrast. Additionally, a soft-boiled egg with a slightly runny yolk is a standard garnish, enhancing the richness of the dish.
Shoyu ramen is often considered a great introduction to ramen for newcomers because of its well-rounded flavor, and it holds a place as a classic option in ramen shops across Japan and internationally. It can also be customized with variations like adding spicy miso, extra toppings, or different noodle textures depending on personal preference.
Making Shoyu Ramen at home can be a fun and rewarding process, though it does take time to get the flavors just right. Below is a simplified recipe that you can follow. While this recipe uses a pre-made stock for convenience, it still gives you a flavorful base that's very close to what you'd find in a traditional ramen shop.
Ingredients:
For the Broth
- 4 cups chicken stock (or a mix of chicken and pork broth for richer flavor)
- 2 cups dashi (Japanese fish stock made from kombu and bonito flakes; optional but adds depth)
- 4 tablespoons soy sauce (preferably dark soy sauce for deeper flavor)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon sake (optional, adds depth)
- 1-2 teaspoons sugar (optional, to balance the soy sauce)
- 1 small piece of kombu (dried seaweed) — optional
- 2 garlic cloves, smashed
- 1 small knob of ginger, sliced
- 1 tablespoon sesame oil (for finishing)
For the Toppings
- Chashu (braised pork belly slices) or any protein like chicken, tofu, or beef
- Soft-boiled eggs (ramen eggs, marinated in soy sauce, are traditional)
- Bamboo shoots (menma)
- Sliced green onions
- Nori (seaweed sheets)
- Corn (optional, especially in regional variations)
- Spinach or other greens (optional)
- Chili oil or spicy miso (optional for added heat)
For the Noodles
- 4 servings of ramen noodles (you can buy pre-made fresh noodles or use dried ramen)
Instructions:
1. Prepare the Broth
- In a large pot, combine your chicken stock, dashi, soy sauce, mirin, sake, and sugar.
- Add the smashed garlic cloves, sliced ginger, and kombu (if using).
- Bring the mixture to a gentle simmer. Let it cook for about 20-30 minutes to allow the flavors to meld together.
- Taste the broth and adjust seasoning as needed. If it’s too salty, add a bit more water. If you want it stronger, add more soy sauce or mirin.
- Once the broth is done, strain out the solids (garlic, ginger, kombu) to leave a clean, flavorful broth.
Enjoy Your Homemade Shoyu Ramen!
With a flavorful broth, tender noodles, and your choice of toppings, you can create a satisfying bowl of shoyu ramen that’s both comforting and customizable. It may take a little time and effort, but the result will be well worth it!
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