Terumi Morita
March 27, 2026·Recipes·1 min read · 232 words

Shoyu Ramen

This recipe balances savory soy sauce with rich broth for a comforting bowl of ramen.

Contents（5項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Common mistakes
  4. 04What to look for
  5. 05Chef's view
A steaming bowl of shoyu ramen topped with green onions and slices of pork.
RecipeJapanese
Prep15m
Cook20m
Serves4 portions
LevelMedium

Ingredients

  • 4 cups chicken broth
  • 2 cups water
  • 4 servings ramen noodles
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 2 teaspoons sesame oil
  • 2 green onions, sliced
  • 1 cup sliced mushrooms
  • 4 slices pork belly
  • 1 soft-boiled egg, halved

Steps

  1. In a pot, combine chicken broth and water, and bring to a simmer.

  2. Add soy sauce, mirin, and sesame oil to the broth.

  3. Cook ramen noodles according to package instructions, then drain.

  4. In a separate pan, sauté mushrooms and pork belly until cooked.

  5. Divide noodles into bowls, ladle broth over, and top with pork, mushrooms, green onions, and egg.

Tools you'll want

    See the full kit on the Recommended page →

    Why this works

    The balance of chicken broth and soy sauce creates a deep umami flavor. Simmering extracts flavors from the broth while maintaining a light texture. The noodles absorb the broth, enhancing each bite. The toppings add complexity, with each ingredient complementing the base.

    Common mistakes

    Using boiling water to cook noodles. This can lead to a mushy texture; use simmering water instead.
    Not allowing the broth to simmer long enough. Insufficient simmering can lead to a bland broth; aim for at least 15 minutes.
    Skipping the soft-boiled egg. The egg adds richness and texture; omitting it diminishes flavor balance.
    Overcooking the pork. This can dry out the meat; cook just until tender.
    Neglecting fresh toppings. Fresh green onions and mushrooms enhance flavor; dried ingredients won't suffice.

    What to look for

    • Steam rising from the bowl.
    • Noodles should be firm yet tender.
    • Broth should have a rich, dark color.
    • Toppings should maintain their vibrant color.
    • The egg yolk should be slightly runny.

    Chef's view

    Shoyu ramen represents a harmonious blend of flavors and textures, embodying Japanese culinary philosophy. Its roots trace back to early 20th-century Japan, influenced by Chinese noodle dishes. The technique of simmering broth is essential; it allows flavors to meld while keeping the dish light and satisfying. Each bowl tells a story, inviting diners to explore the balance of savory and delicate notes.