Quick Shoyu Ramen

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats' Editorial Process
Updated on 08/11/24
Tested by
Rick Horiike
Rick Horiike
Tested by Rick Horiike

Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants.

Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 2 servings

Ramen is a Japanese noodle dish with as many variations as there are regions in Japan. It's basically a noodle soup, most often made with a meat or chicken broth, and occasionally a fish-based broth. Making delicious ramen noodles can be quite difficult. Chefs in Japan usually train very hard to make quality ramen. This recipe, however, is a relatively quick and easy take on soy sauce-flavored (shoyu) ramen that you can make at home.

Shoyu ramen soup with negi onions and seaweed in a bowl

The Spruce Eats / Diana Chistruga

Shoyu is just one of several types of ramen. Other common categories include shio, tonkotsu, and miso ramen. Among these, the soy sauce version is noted for its curly noodles and tangy, salty, savory, but light broth. Make it a meal by serving alongside vegetable tempura or top your bowls with cooked chicken, pork, or veggies.

What Is the Difference Between Shoyu and Tonkotsu Ramen?

Tonkotsu ramen uses a rich, savory, cloudy broth made with pork bones and other ingredients and is often cooked for several hours before being combined with noodles and slices of pork. Shoyu ramen has a clear broth flavored with soy sauce and other ingredients that is lighter and not as rich as tonkotsu. Chicken, pork, or even fish broths can serve as the base.

Does Shoyu Ramen Have Pork?

Shoyu ramen can be made using a chicken, pork, or fish-based broth. The type of meat broth used to make the soup will depend upon the chef or cook.

Tip for Making Shoyu Ramen Recipe

What noodles to use?


The typical noodle used in ramen dishes is called ​chukamen. It is made in Japan using wheat flour and kansui, an alkaline solution. This is the variety we recommend using when making this recipe.

Make Ahead

  • The broth can be made ahead of time and refrigerated in an airtight container for up to five days. Reheat until hot before serving and cook the noodles fresh.
    • What You'll Need to Make This Shoyu Ramen Recipe
    Japanese Knives
    A Nice Sharp Knife
    Commerce Photo Composite
    A Big Saucepan
    20220215-kitchen-tongs-vicky-wasik-group-spruce-eats-1
    A Snappy Set of Tongs

    "This broth is very satisfying. A quick hack is to use plain water and a piece of kombu in place of the kombu stock; remove the kombu when it comes to a boil. Customize this any way you like, adding pork or chicken or mushrooms for a filling and comforting meal." —Rick Horiike

    Quick Shoyu Ramen Tester Image
    A Note From Our Recipe Tester

    Ingredients

    • 1 teaspoon sesame oil

    • 1 teaspoon minced fresh ginger

    • 1 clove garlic, minced

    • 2 cups chicken stock

    • 1 cup store-bought or homemade kombu dashi soup stock

    • 3 tablespoons soy sauce

    • 1 tablespoon sake

    • 1 teaspoon sugar

    • 1 teaspoon salt

    • 2 (3-ounce) packages dried chukamen noodles

    • Negi, or spring onion, chopped, for optional garnish

    • Nori, dried seaweed, for optional garnish

    • Freshly ground black pepper, to taste

    Steps to Make It

    1. Gather the ingredients.

      Ingredients for quick shoyu ramen recipe gathered

      The Spruce Eats / Diana Chistruga

    2. Heat 1 teaspoon sesame oil in a deep pan over medium heat. Sauté the chopped 1 teaspoon fresh ginger (minced) and 1 clove garlic (minced) in the pan for about a minute.

      Garlic and ginger frying in oil in a saucepan

      The Spruce Eats / Diana Chistruga

    3. Lower the heat and add 2 cups chicken stock and 1 cup kombu dashi stock to the pan. Bring to a boil.

      Combined stocks boiling in the saucepan

      The Spruce Eats / Diana Chistruga

    4. Add 3 tablespoons soy sauce, 1 tablespoon sake, 1 teaspoon sugar, and 1 teaspoon salt to the soup and bring to a boil again.

      Soy sauce and seasonings added to boiling stock

      The Spruce Eats / Diana Chistruga

    5. In the meantime, boil water in a large pot. Add 2 (3-ounce) packages chukamen noodles to the boiling water and cook for a few minutes (follow package directions).

      Ramen noodles cooking in water in a pot

      The Spruce Eats / Diana Chistruga

    6. Place a fine-mesh strainer over a bowl and pour the soup through the strainer.

      Stock being strained through a metal strainer into a bowl

      The Spruce Eats / Diana Chistruga

    7. Pour the hot soup into individual bowls.

      Clear soup in two bowls

      The Spruce Eats / Diana Chistruga

    8. Drain the noodles and add to the hot soup.

      Ramen noodles added to soup in two bowls

      The Spruce Eats / Diana Chistruga

    9. Add toppings, such as chopped negi and nori seaweed, if desired. Sprinkle with freshly ground black pepper to taste. Enjoy!

      Ramen soup garnished with negi onions and seaweed

      The Spruce Eats / Diana Chistruga
    Nutrition Facts (per serving)
    533 Calories
    21g Fat
    64g Carbs
    19g Protein
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    Nutrition Facts
    Servings: 2
    Amount per serving
    Calories 533
    % Daily Value*
    Total Fat 21g 27%
    Saturated Fat 8g 41%
    Cholesterol 8mg 3%
    Sodium 4475mg 195%
    Total Carbohydrate 64g 23%
    Dietary Fiber 3g 10%
    Total Sugars 8g
    Protein 19g
    Vitamin C 1mg 7%
    Calcium 41mg 3%
    Iron 4mg 25%
    Potassium 691mg 15%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)