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Fastest-Ever Homemade Shoyu Ramen

Shoyu ramen

tarasmulticulturaltable.com · 2025 · 1 / 1 Serving

Against 492 ramen recipes

Shoyu ramen, with 5 of the 6 usual parts; not on it: nori.

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Get the method at tarasmulticulturaltable.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

10 parts read from its 12 ingredient lines and its title.

Broth base
Tare and seasoning
Aroma oil
Noodles
Toppings

Against the usual Shoyu

It has 5 of the 6 parts of the usual Shoyu ramen: chicken, soy sauce (shoyu), chashu, menma (bamboo shoots) and scallion or negi. Not on it: nori.

Less usual for the style: lard or back fat (in 15% 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 (12)

  • 1 hank fresh curly ramen noodles (4-5 ounces (130 grams))

For the Soup:

  • 2 tablespoons soy sauce (Koikuchi Shoyu)
  • 1 teaspoon chicken stock granules
  • 1/2 teaspoon scallop stock granules
  • 1/2 teaspoon dashi stock granules
  • 1 teaspoon lard
  • 1/3 teaspoon Chinese soup stock paste
  • 1 1/4 cups (300 milliliters) water

For the Toppings:

  • 2 slices chashu (store-bought)
  • 1/2 store-bought marinated egg (or regular boiled egg)
  • 5 strips fermented bamboo shoot (menma)
  • 1 tablespoon sliced green onion

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