Homemade Shoyu Ramen Noodles

Name: Shoyu Ramen Noodles
Prep time: 60 min
Cook time: 420 min
Total time: 480 min
Yield: 5
Cuisine: Japanese
Ingredients: 4 packs of fresh noodle ramen; 2 carrot; 4 scallion; 1/2 fresh root ginger; 4 cloves of garlic; 2.5 cups of soy sauce; 1/2 cup of rice vinegar; 4 tablespoons of sunflower oil; Some salt; Some water; 2 pounds of chicken wings; 2 pounds of pork belly; 2 sheets kombu; 2 stalks of cut in half lemongrass; 6 dried shiitake mushroom; 2 tablespoons of mirin Japanese rice wine

Ramen is quickly becoming a very popular food here in America. This classic Japanese dish is great anytime, anywhere.

Japanese Cuisine

February 12, 2021

Difficulty Expert

Servings 4-6 people

Preparation 60 mins

Cooking 420 mins

Total 480 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

4 packs of fresh noodle ramen
2 carrot
4 scallion
1/2 fresh root ginger
4 cloves of garlic
2.5 cups of soy sauce
1/2 cup of rice vinegar
4 tablespoons of sunflower oil
Some salt
Some water
2 pounds of chicken wings
2 pounds of pork belly
2 sheets kombu
2 stalks of cut in half lemongrass
6 dried shiitake mushroom
2 tablespoons of mirin Japanese rice wine

Directions

In a roasting pan, add all the pieces of your chicken, the diced carrots vegetable oil, and a pinch of salt. Mix together, being sure to cover the pieces of chicken. Roast in a 350-degree oven for about 45 minutes to an hour, until browned all over.
Once browned, add all solids to a large stock pot. Place the roasting pan on stove top heating over medium heat. Once hot add vinegar to the roasting pan to deglaze. Once deglazed add the liquid from roasting pan to stock pot.
Add kombu, lemongrass, green onion, garlic, ginger, mushrooms, 2 cups of soy sauce, and fill with water until everything is just covered.
Bring to a boil, then immediately lower heat to a gentle simmer for 3-4 hours skimming scum that floats to the top.
After stock is done, remove large solids saving the mushrooms and discarding the rest. Drain stock through a fine mesh strainer to remove tiny solids. Set mushrooms aside and slice.
Add broth back to pot and bring to boil. Once boiling, add pork belly to the broth and lower heat to a simmer for 2-1/2 hours. When pork belly is cooked, remove from pot and slice. With broth still simmering add in rest of soy sauce, mirin, and salt to taste.
While broth is simmering, bring another pot of water to a boil and add the ramen noodles and boil until al dente.
Once noodles are ready, put some in a bowl and ladle over the broth. Add sliced pork belly, nori, sliced mushroom, sliced shrimp cake, egg, sesame seeds, and scallions and enjoy.
For 6-minute egg: Bring a small pot of heavily salted water to a boil. Very gently and safely, add 4 eggs to water. Set a timer for 6 minutes. While eggs are cooking, get a bowl of ice water ready. After the timer goes off, immediately add eggs to ice water to stop the cooking process. Peel and slice in half, careful though, the inside is runny and velvety.

Nutrition Facts

Serving Size 1 Shoyu Ramen Noodles

Serves 4-6

Amount Per Serving

Calories1568

% Daily Value*

Cholesterol 371 mg123.7%

Sodium 9937 mg432%

Potassium 986 mg21%

Protein 148.6 g297.2%

Total Fat 79.1 g101.4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Be sure you roast/caramelize the bones before you begin your broth. This adds to the depth of flavor of your broth.
Best pieces of chicken to make the broth are the neck, fairly clean bones, wings, and chicken feet. These pieces of the chicken contain a lot of collagen and marrow that makes the broth very flavorful and since you are throwing these items away it is a great way to not waste these items and you do not break the bank.
Cut your chicken bones into small pieces. It aids in the development of the broth.
Be sure to deglaze the roasting pan and get all the fond or crispy bits off the bottom of the pan to add to the broth.
When adding the lemongrass and the green onion after you cut in half, use the back of your knife to bruise or smash down the rest of the stalk. This will allow more flavor to be released.
Skim the scum. This aids in making your broth clear and allows the flavors to come through.
Optional toppings: Shrimp cake, sesame seeds, nori, chili oil/sriracha, finely chopped scallions.

Rate This Recipe

There are four main types of ramen such as shio, tonkotsu, miso, and shoyu ramen.

The main differences being the base and flavor profile of the broth. Shoyu ramen is one of the most popular styles of ramen and it is also one of the easiest to make at home. This shoyu ramen recipe is just one of many ways to make a delicious, restaurant grade ramen right in the comfort of your own home.

Equipment for this recipe

Chef Knife

Wooden Spoon

Cutting Board

Sieve

What is Shoyu Ramen?

Shoyu ramen is a traditional Japanese ramen recipe that contains soy sauce in the building of the shoyu ramen broth.

How to Make Shoyu Ramen?

Shoyu ramen recipes, like many other soup or stew recipes can take a while in order to extract and develop all the flavors. It truly is a labor of love, and it will be well worth it. The best thing about shoyu ramen, like all ramen recipes is that there are so many different ways to make your broth. With that being said, for you to make shoyu ramen you need to add soy sauce to your broth in order for it to be shoyu.

How to Make Shoyu Ramen Broth?

Photo By Canva

Like all other ramen recipes, the shoyu ramen broth is the main part of the dish and is also what sets it apart from the other types of ramen. Shoyu ramen broth recipes can vary immensely, but usually the bases are all the same. You will need either pork bones, chicken bones, or sometimes both.

Since you do not have to worry about keeping the broth light, it is suggested that you roast or caramelize the bones first in order to give the broth a deeper flavor. Once that is done add them to a large stock pot and put in your choice of aromatics and flavorings like lemongrass, onion, garlic, mushrooms, and/or kombu.

Now add the soy sauce, and this is what is going to make it a shoyu broth. Just add water to cover everything in the pot and simmer for 3-4 hours. Once the broth is finished cooking remove large solids and discard.

If you used mushrooms like in this recipe, save those and slice them as a great topping for the dish. At this point you can put the broth into a clean pot and season to taste with soy sauce, mirin and salt if needed.

Now in this recipe you will notice that you do not add the seasonings until the pork belly is cooked. We chose to do this because the pork belly is optional, but we did not want to season the broth first, just in case the pork belly added some of the flavor profiles we wanted. Once the broth is finished just ladle over the noodles and add your choice of toppings.

What is the Difference Between Shoyu and Tonkotsu Ramen?

While there are a myriad of similarities in shoyu and tonkotsu ramen recipes, there are also obvious differences that set them apart. The difference lies in the broth, both the ingredients and the way you cook it. Shoyu ramen will have soy sauce as a main ingredient to the broth which will give it a dark tint, but still fairly clear. Tonkotsu ramen does not have soy sauce in the broth, it requires you to reduce the broth until it has a creamy texture and color.

What Does Shoyu Ramen Taste Like?

Shoyu ramen, when done right, is nothing if not delicious. It should taste like a loose vegetable soup, but with an incredible depth of flavor from the ginger and lemongrass. Since shoyu ramen broth has a soy sauce base and if you do decide to put dried mushrooms in your broth, it will have a savory taste and be comforting from the umami that those ingredients deliver.

What is the Healthiest Type of Ramen?

While ramen itself might be classified as a “healthy dish”, there is one that can be classified as the “healthiest”. We find shoyu ramen to be the healthiest form of ramen, but we are sure this will be argued, but let me explain. As we know, what makes a shoyu ramen is the use of soy sauce in the broth, other than that it is just the chicken and/or pork bones and the aromatics.

Well, what about shio ramen you ask since the difference is only that shio uses salt instead of soy sauce. Is that not the same thing? In our opinion, no. To us, in order to get the flavor of shio right, you need the salt.

Sure, you could take it easy on the salt, but you will be missing out as there is nothing that can truly take its place.

In shoyu ramen recipes you have the option to use a low sodium soy sauce that will give you the flavor and color of regular soy sauce without the added sodium.

Recipe byPetite Gourmets