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Homemade shoyu ramen topped with ramen egg, menma, narutomaki, chashu, chopped spring onions and nori in a white and red Chinese style noodle bowl

Homemade Shoyu Ramen Noodles (soy sauce flavored chuka soba)

  • Author: Yuto Omura
  • Total Time: 1 hour 45 minutes
  • Yield: 2 portions


How to make classic Japanese shoyu ramen with a soy sauce flavoured broth from scratch!


  • 2 portions ramen noodles


  • 1 litre water
  • 3 Chicken wings
  • 10g Dried sardines (niboshi)
  • 15g Katsuobushi (bonito flakes)
  • 10g Kombu (dried kelp)
  • 20g Fresh ginger
  • 2 Cloves of garlic
  • 50g Spring onion (green part)


  • 1/2 tbsp Lard
  • 50g Chicken skin
  • 100ml water
  • 50ml Soy sauce
  • 1 tbsp Mirin
  • 1 tbsp Sake
  • 1/2 tsp Sugar
  • 1 pinch Salt

Topping suggestions

  • Chashu (braised pork belly)
  • Ramen eggs / soft boiled eggs
  • Menma (pickled bamboo shoots)
  • Narutomaki (Japanese fishcake with pink swirl)
  • Nori (Dry seaweed)
  • Chopped spring onion



  1. Pour 1 litre of cold water into a large pot and add kombu (dried kelp) and niboshi (dried sardines), soak for 30 minutes.
  2. After 30 minutes, place the pot on the stove and heat on medium. Heat to almost boiling.
  3. Once it's almost boiling, turn the heat down to simmer and add the chicken wings, bonito flakes, fresh ginger, garlic cloves and spring onion. Simmer for 30 minutes. (While it's simmering you can work on the tare steps below.)
  4. When 30 minutes have passed, pour the broth through a sieve lined with kitchen paper.
  5. The completed broth should be golden and clear.


  1. Heat a small sauce pan on low/med-low and add the lard. Once it's melted, add the chicken skin.
  2. Fry the chicken skin until crispy/browned on both sides and the fat has rendered out, this typically takes about 10 mins.
  3. Remove chicken skin (you can eat it or use it as topping), then add water, soy sauce, sake, mirin, sugar and salt to the pan. Simmer for 15 mins.
  4. Divide into two bowls or allow to cool and store in the fridge until you are ready to use it.


  1. Cook the ramen noodles according to the instructions on the packaging.
  2. Add half of the tare to each of the two bowls. (If you increase the recipe, divide accordingly.)
  3. Add 300ml of hot broth to each bowl and mix.
  4. Drain the water from the cooked ramen noodles and place an equal portion in each bowl.
  5. Add the toppings of your choice.
  6. Enjoy!


If you have space on your stove you can make the broth and tare at the same time to speed things up

NOTE: The nutritional value is based on when you drink up the soup (we rarely drink up the soup when it comes to ramen)

  • Prep Time: 5 minutes
  • Soaking Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: noodles
  • Method: simmering
  • Cuisine: Japanese

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