Shoyu Ramen – 醤油ラメーン

shoyu ramen

4 from 3 reviews

25 minutes is all you need to make this soy sauce based, Japanese style shoyu ramen.


Units Scale
  • 2 packages fresh ramen noodles

For the shoyu sauce:

  • 1 tablespoon sesame oil
  • 1 clove garlic (minced)
  • 1 1-inch piece ginger (peeled and minced)
  • 1/4 cup soy sauce
  • 1 tablespoon cooking sake
  • 1 cup dashi
  • 2 1/2 tablespoons mirin
  • 1 cup ramen water (the water the ramen noodles are cooking in)


  • 2 ramen eggs (optional)
  • menma – pickled bamboo
  • dry nori sheets
  • chopped scallions
  • ground white pepper


  1. In a small pot over medium high heat, add sesame oil, garlic and ginger. Sauté for 2 minutes, or until fragrant.
  2. Add the remaining ingredients for the soup – except ramen water – and bring to a boil. Lower the heat, cover and simmer on low for 15 minutes. Set aside.
  3. Bring a medium pot of water to boil. Add ramen noodles to the boiling water and cook according to directions on the package. For fresh noodles, it shouldn’t be more than 2-3 minutes.
  4. Before draining the noodles, scoop 1 cup of ramen water and add it to the shoyu soup. Stir.
  5. Drain the noodles and divide them among two bowls.
  6. Pour soup into bowls and add desired toppings. Serve immediately.


You can make the broth ahead of time and store it in the fridge for up to 5 days.


Keywords: noodle soup

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