Discover how to make authentic Japanese Shoyu Ramen from scratch! This rich and flavorful soy sauce-based ramen broth is made with chicken bones, vegetables, and seasonings for an umami-packed experience. Follow this easy-to-make recipe with ingredient substitutions for those outside Japan!
Shoyu Ramen
Difficulty: ★★★★☆2-3
servings20
minutes30
minutesIngredients
- For the Broth (Stock):
14 oz (400g) chicken bones (carcass or wings)
Substitute: Chicken drumsticks, necks, or wings3 quarts (3L) water
1/2 leek (or 2 green onions), chopped
1/2 onion, peeled and roughly chopped
1/2 carrot, peeled and roughly chopped
2 cloves garlic, smashed
- For the Seasoning (Tare):
2 tbsp chicken bouillon powder (or chicken base)
4 tbsp soy sauce
1 tsp salt (adjust to taste)
1 tsp sesame oil
1 tsp fish powder (if available, for extra umami)
Substitute: 1/2 tsp dashi powder or omit if unavailable- For the Ramen Bowl:
2-3 servings of fresh ramen noodles
Substitute: Fresh Chinese-style egg noodlesToppings (optional but recommended):
Chashu pork (braised pork belly)
Soft-boiled marinated egg (Ajitsuke Tamago)
Sliced green onions
Bamboo shoots (Menma)
Nori (seaweed)
Toasted sesame seeds
Directions
- Prepare the Broth (Stock)
Rinse the chicken bones under cold water to remove any excess blood.
In a large pot, add the chicken bones, chopped vegetables (leek, onion, carrot, garlic), and 3 quarts of water.
Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface.
Simmer uncovered for about 1 hour to extract the rich flavors. - Strain the Broth
After 1 hour, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard the solid ingredients.
You should have about 4-5 cups (1000-1200ml) of broth left. - Season the Broth (Tare)
To the strained broth, add soy sauce, chicken bouillon powder, salt, sesame oil, and fish powder (if using).
Stir well and bring to a light simmer. Adjust seasoning to taste. - Prepare the Noodles
Bring a separate pot of water to a boil. Cook the ramen noodles according to the package instructions.
Drain the noodles well and divide them into serving bowls. - Assemble the Ramen Bowls
Pour the hot seasoned broth over the cooked noodles.
Add your favorite toppings like chashu pork, soft-boiled eggs, bamboo shoots, green onions, and nori.
Serve immediately and enjoy your homemade Shoyu Ramen!
Notes
- ✔ For a richer broth: Simmer the stock for an additional 30 minutes to intensify the flavors.
✔ For extra umami: Add a dash of miso paste, oyster sauce, or dashi powder to the tare.
✔ Make it spicier: Add a spoonful of rayu (chili oil) or a sprinkle of shichimi togarashi (Japanese chili flakes).
✔ Noodle choice: Fresh ramen noodles give the best texture, but dried ramen noodles can also work.
✔ Storage: The broth can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.