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Japanese

Shoyu ramen (home-style)

Non-vegetarian

醤油ラーメン · shōyu rāmen

A quick home version of the clear soy-seasoned ramen: chicken stock infused with garlic, ginger and spring onion, a soy tare, springy noodles and soft-boiled eggs.

Shoyu ramen (home-style) is a Japanese noodle dish, ready in about 40 minutes and made with chicken stock, soy sauce and ramen noodles. It serves 2 and is rated easy to cook.

Start cooking
A bowl of flavorful shoyu ramen topped with chashu, nori, and eggs, presented on a rustic wooden table.
Photo: Connor Scott McManus / Pexels · Pexels License
Prep
10 min
Cook
30 min
Total
40 min
Serves
2
Level
Easy
Calories
751

Ingredients

2 servings

For the tare

Equipment

Method

  1. Step 1

    Simmer the stock with the garlic (opens in a new tab), ginger and spring onion (opens in a new tab) tops for 20 minutes to infuse, then strain.

  2. Step 2

    Lower the eggs (opens in a new tab) into boiling water and cook for 6½ minutes, then cool in iced water and peel.

    Food safety: Soft yolks are not recommended for anyone vulnerable; boil 9–10 minutes instead.

  3. Step 3

    Warm the soy sauce (opens in a new tab), mirin (opens in a new tab) and sake (opens in a new tab) briefly to cook off the alcohol and add the sesame oil (opens in a new tab). Divide this tare between two deep bowls.

    • 2 min
    • low heat

  4. Step 4

    Cook the noodles in plenty of boiling water until just tender and drain well.

    • 4 min
    • high heat
    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  5. Step 5

    Pour the hot broth over the tare and stir, add the noodles, then top with halved eggs (opens in a new tab), spinach (opens in a new tab), bamboo shoots (opens in a new tab), sliced spring onion (opens in a new tab) whites and nori (opens in a new tab).

    • 2 min

About this dish

Origin
Japan · Well documentedRamen developed in Japan from Chinese wheat-noodle soups.More food from Japan
Dish
Lunch · Dinner · Noodles · Soups · Main courses
Cooking method
Simmered, Boiled
Taste
umami, salty, savoury, mild
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Chicken stock · Soy sauce · Ramen noodles · Garlic · Fresh ginger · Spring onion
Techniques
Boiling · Simmering

Allergens

  • Contains: Eggsfrom ramen noodles, egg
  • Contains: Wheatfrom soy sauce, ramen noodles
  • Contains: Glutenfrom soy sauce, ramen noodles
  • Contains: Soyfrom soy sauce, ramen noodles
  • Contains: Sesamefrom toasted sesame oil
  • May contain: Celeryfrom chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

751 kcal per serving

Estimated

1 serving ≈ 719 g · recipe makes 2

Where the energy comes from

  • Protein 17%
  • Carbohydrate 44%
  • Fat 39%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy751 kcal105 kcal
Protein31.8 g4.4 g
Carbohydrate82.3 g11.4 g
Net carbohydrate75.2 g10.5 g
Sugars8.9 g1.2 g
Added sugars——
Fibre7.1 g1 g
Fat32.4 g4.5 g
Saturated fat9.6 g1.3 g
Trans fat——
Cholesterol201 mg28 mg
Sodium2972 mg413 mg
Salt equivalent7.4 g1 g
Vitamins & minerals per serving
Potassium
919 mg
Calcium
80 mg
Iron
8.6 mg
Magnesium
72 mg
Vitamin A (RAE)
96 µg
Vitamin C
7 mg
Vitamin D
1 µg
Vitamin B12
0.4 µg
Folate (DFE)
237 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: spinach, bamboo shoots, nori.
  • Mirin: Sake (FDC 167723) used as a stand-in; true mirin is sweeter, so sugar is underestimated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Have the bowls hot and everything ready before the noodles go in — ramen waits for no one.

Common mistakes

  • Cooking the noodles in the broth makes it starchy and cloudy.

Serve with

  • Add slices of roast pork or chicken for a heartier bowl.

Storage

  • Keep broth and noodles separate; broth keeps 3 days refrigerated or 3 months frozen.

Reheating

  • Bring the broth back to a boil and cook fresh noodles.

Variations

  • Miso ramen: Whisk miso into the broth instead of a soy tare, a style associated with Sapporo.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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