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Classic Japanese Shoyu Ramen

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Shoyu ramen is a classic Japanese noodle soup with a clear, savory soy-based broth, springy noodles, tender chashu pork, soft egg, nori, and scallions.

This home version builds the bowl in stages: simmer the pork, season the broth, cook the noodles separately, and assemble each serving while everything is hot.

Cook the noodles in a separate pot and drain them well before adding them to the bowl. This keeps the broth clean and prevents the noodles from absorbing too much liquid.

Serving Suggestions

Serve immediately with extra scallions, chili oil, or toasted sesame seeds. Gyoza, edamame, or cucumber salad make easy sides.

Recipe Notes

The chashu and eggs can be made a day ahead. Reheat the broth gently and cook noodles fresh for the best texture.

Classic Japanese Shoyu Ramen

A savory soy-based Japanese ramen with springy noodles, chashu pork, soft-boiled egg, nori, scallions, and bamboo shoots.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Shoyu Broth
  • 6 cups chicken stock low-sodium
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic crushed
  • 1 piece fresh ginger 1-inch piece, sliced
Chashu and Toppings
  • 1 lb pork belly rolled and tied if possible
  • 1/4 cup soy sauce for the pork
  • 1/4 cup mirin for the pork
  • 1/4 cup water for the pork
  • 2 tbsp brown sugar
  • 4 large eggs
  • 12 oz fresh or dried ramen noodles
  • 1 cup bamboo shoots sliced
  • 2 medium scallions thinly sliced
  • 2 sheets nori halved

Equipment

  • Large pot
  • Medium saucepan
  • Large skillet or Dutch oven
  • Fine strainer
  • Four ramen bowls

Method
 

Cook the Chashu and Eggs:
  1. Place the pork belly in a Dutch oven or large skillet with the soy sauce, mirin, water, and brown sugar. Bring to a simmer, cover, and cook for 60 to 75 minutes, turning occasionally.
  2. Transfer the pork to a board and let it rest. Strain and reserve the cooking liquid for serving if desired.
  3. Boil the eggs for 6 1/2 minutes, then transfer them to ice water. Peel and set aside.
Make the Broth:
  1. Bring the chicken stock, soy sauce, mirin, rice vinegar, sesame oil, garlic, and ginger to a gentle simmer.
  2. Simmer for 15 minutes, then strain out the garlic and ginger. Keep the broth hot.
Cook and Assemble:
  1. Cook the ramen noodles according to their package directions. Drain thoroughly.
  2. Slice the chashu and soft-boiled eggs. Divide the noodles among four bowls and pour in the hot broth.
  3. Top with chashu, egg, bamboo shoots, scallions, and nori. Serve immediately.

Nutrition

Calories: 690kcalCarbohydrates: 62gProtein: 39gFat: 31gSaturated Fat: 9gCholesterol: 260mgSodium: 1780mgFiber: 4gSugar: 10g

Notes

  • Keep the broth at a gentle simmer so it stays clear and balanced.
  • Cook noodles separately to prevent a cloudy broth and over-soft noodles.
  • Chicken thighs can replace pork belly for a lighter variation.

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