Shoyu Ramen
norecipes.com · 2025 · 2 / 2 servings
Against 492 ramen recipes
Shoyu ramen, with 1 of the 6 usual parts; not on it: chicken, chashu and menma (bamboo shoots).
What's in it
6 parts read from its 11 ingredient lines, its title and its method.
- Broth base
- Seafood or dashi (kombu, bonito, niboshi) “4 cups dashi stock”
- Vegetable or mushroom “4 grams dried shiitake mushroom”
- Tare and seasoning
- Soy sauce (shoyu) “1 tablespoon tamari soy sauce”
- Noodles
- Fresh ramen noodles “220 grams fresh ramen noodles”
- Toppings
- Ground pork or other minced meat “225 grams ground chicken”
- How it is served
- Served in soup from the method
Against the usual Shoyu
It has 1 of the 6 parts of the usual Shoyu ramen: soy sauce (shoyu). Not on it: chicken, chashu, menma (bamboo shoots), nori and scallion or negi.
Less usual for the style: vegetable or mushroom (in 15% of Shoyu recipes) and ground pork or other minced meat (in 10% of Shoyu recipes).
A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba.
Ingredients as published (11)
- 225 grams ground chicken
- 60 grams onion ((grated))
- 6 grams ginger ((grated))
- 1 tablespoon tamari soy sauce
- 1 tablespoon vegetable oil
- 1/16 teaspoon baking soda
- 4 cups dashi stock
- 5 grams powdered gelatin
- 4 grams dried shiitake mushroom
- 3 tablespoons soy sauce
- 220 grams fresh ramen noodles
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