Easy Shoyu Ramen Recipe With Video

This shoyu ramen recipe is a quick and easy way to get your ramen fix without spending hours (even days) preparing. I don’t claim that this recipe is super authentic but I will claim that it is delicious and pretty darn close to shoyu ramen bowls that I have tried at various restaurants. When it comes to the broth, I used a simpler way but it saves loads of time and still tastes great!I love how easy it is to make these bowls look impressive. They are fairly inexpensive to put together, yet they can be dressed up to look gourmet. Impress your friends and family with this authentic meal that everyone will love. It is light and tasty in every bite!

Ingredients for Shoyu Ramen

Make this as authentic or simple as you like! These ingredients combined bring out an authentic and delicious shoyu ramen dish. It tastes incredible and each bite has its own flavor and texture when adding in protein and veggies!

Sesame oil – This has a nutty and earthy taste to it that is famous in the Japanese ingredient list. It is very distinct and smells amazingly delicious mixed together. Garlic – Every recipe needs a little garlic in it! Ginger – Freshly grated ginger is added in and brings out all the authentic flavors. Ramen broth – Make your ramen broth or buy it store-bought. This is an easy ingredient that adds the most flavor since the ramen will be soaking in the juice. Soy sauce – A little salty flavoring but every dish needs a splash of Japanese soy sauce to complete their meal. It is the perfect blend and has just the right amount of flavor. It also adds color to the liquid mixture. Ramen – Dry ramen or chukamen noodles work well in this authentic dish. Ramen topping – Precooked your favorite type of protein or veggies to add in to the ramen. We always love pork belly, seaweed,

How to Make Easy Shoyu Ramen

The shoyu ramen is a delicious combination and slightly on the healthy side. Each ingredient is whole and good for you and is served with love. Create the best dish that your family will love to eat year-round!

What type of Noodles

The noodle can honestly come down to preference. If you want to go fancier, you can opt for a fresh noodle from your local Asian market. These dried Japanese ramen noodles are great authentic noodles commonly used in shoyu ramen bowls at restaurants.

Ramen noodles – A basic ramen noodle can either be fresh ramen noodles or dried and varies in texture from curly to straight. Using Top Ramen dried noodles works too! Chuckamen – This is the most common type of noodle for shoyu ramen bowls. The noodle is straight and thin with a chewy texture. Hosomen – These are thinner than chuckamen noodles. They are a lighter noodle type and cook very quickly. Hakata-style – Thin and straight noodles without any curls in them. Hakata has a firm texture and is cooked like an Italian pasta, al la dente. Medium-thick – Try a thicker noodle that is hearty and has more flavor. Egg noodles – These noodles are made out of eggs, kansui, and wheat flour and usually have a spiral to them. They are richer and more flavorful than most noodles.

Importance of Broth

The broth can vary from a very simple soup base to a broth infused with a variety of intense flavor combinations that can take days to prepare. For this recipe, I simply used a ramen broth that I found at the grocery store. You can find this kind of broth either near the other soup bases/broths or near the Asian foods section. It’s nothing fancy but it is good enough to satisfy your ramen craving. There were several different kinds of ramen broths to choose from at my grocery store so I suggest trying a few different kinds and choosing your favorite. If you can’t find ramen broth, you can also use equal amounts of chicken stock or broth and prepare dashi stock.

Add in Protein

More often than not, shoyu ramen will include some kind of protein. Pork, chicken, shrimp, tofu, soft-boiled eggs, sardines, and narutomaki (fish cakes) are probably the most common proteins found in shoyu ramen bowls but you can also use beef, fish, and shell-fish such as crab or lobster. You can use one or multiple proteins to make it just how you prefer. For this recipe, I used char siu also known as barbecued pork loin because I just love the flavor. It’s not considered “traditional” but it’s my favorite thing to use and egg boils for another protein idea.

Vegetables are a Must

When it comes to vegetables, the sky’s the limit. Vegetables for these ramen bowls can include but are not limited to green onions, julienned carrots, bean sprouts, bamboo shoots, snow peas, bell peppers, Nori, kelp, mushrooms, scallions, and/or corn. You can also top it off with some furikake (seasoned sesame seeds with nori) and/or a little hoisin for flavor.

Green onions – Adds a fresh onion flavor. Sliced green onions float to the top giving the shoyu ramen texture and depth to the dish. Bok choy – This is leafy greens like spinach that add a lighter side to the ramen. Bean sprouts – These are light and crunchy. They add a fun Asian vibe to the dish! Corn – Use corn kernels from sweet corn. It is an extra sweetness and a great balance of flavors with this corn. Mushrooms – A thin and chewy texture is added to the ramen. Shiitake mushrooms are savory and filling when they absorb the flavors of the shoyu ramen. Carrots – Slice and cut up carrots to soak in the broth and become flavorful.

Storing Leftovers

Place any leftover shoyu ramen in the refrigerator. When ready to reheat, place the leftover shoyu ramen in a pot on the stovetop until it is heated through. Add in veggies and seasonings to add to the flavoring.

More Easy Noodle Bowl Recipes

Noodle dishes are filling, easy to make, and add flavor to any protein and/or vegetable. Kids to adults love noodles and the versatility they have in every dish. These recipes are our favorite and so easy to make!