Go Back
–+ servings
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)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
Shoyu ramen is an absolute classic, and with this recipe, you will be able to make it totally from scratch! Made with chewy ramen noodles served in a chicken and dashi-based broth, flavored with soy sauce, and garnished with quintessential ramen toppings, you can enjoy authentic Japanese ramen in the comfort of your own home!
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 servings
Calories 548
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 548

Equipment

Ingredients 
 

  • 2 portions ramen noodles

Broth

  • 1000 ml water
  • 3 chicken wings
  • 10 g dried sardines (niboshi) niboshi
  • 15 g bonito flakes katsuobushi
  • 10 g dried kelp (kombu) kombu
  • 20 g ginger root
  • 2 cloves garlic
  • 50 g Japanese leeks (naganegi) green part

Tare

  • ½ tbsp lard
  • 50 g chicken skin
  • 100 ml water
  • 50 ml soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • ½ tsp sugar
  • 1 pinch salt

Topping suggestions

Instructions 

Broth

  • Pour 1000 ml water into a large pot and add 10 g dried kelp (kombu) and 10 g dried sardines (niboshi), soak for 30 minutes. After 30 minutes, place the pot on the stove and heat on medium. Heat to almost boiling.
    soaking kombu and niboshi in water
  • Once it's almost boiling, turn the heat down to simmer and add 3 chicken wings, 15 g bonito flakes, 20 g ginger root, 2 cloves garlic and 50 g Japanese leeks (naganegi). Simmer for 30 minutes. (While it's simmering you can work on the tare steps below.)
    homemade broth for shoyu ramen
  • When 30 minutes have passed, pour the broth through a sieve lined with kitchen paper.
    straining broth
  • The completed broth should be golden and clear.
    clear broth for shoyu ramen

Tare

  • Heat a small sauce pan on low/med-low and add ½ tbsp lard. Once it's melted, add 50 g chicken skin.
    chicken skin in a pan
  • Fry the chicken skin until crispy/browned on both sides and the fat has rendered out, this typically takes about 10 mins.
    crispy cooked chicken skin in a pan
  • Remove chicken skin (you can eat it or use it as topping), then add 100 ml water, 50 ml soy sauce, 1 tbsp sake, 1 tbsp mirin, ½ tsp sugar and 1 pinch salt to the pan. Simmer for 15 mins.
    shoyu ramen tare in a pan
  • Divide into two bowls or allow to cool and store in the fridge until you are ready to use it.
    completed tare (sauce) for shoyu ramen

Assembly

  • Cook 2 portions ramen noodles according to the instructions on the packaging.
    ramen noodles boiling in a large pot of water
  • Add half of the tare to each of the two bowls. (If you increase the recipe, divide accordingly.)
    shoyu ramen tare in a bowl
  • Add 300ml of hot broth to each bowl and mix.
    broth mixed with tare in a bowl to make shoyu ramen
  • Drain the water from the cooked ramen noodles and place an equal portion in each bowl.
    ramen noodles in shoyu ramen broth
  • Add the toppings of your choice.
    shoyu ramen completed with toppings
  • Enjoy!
    Homemade shoyu ramen topped with ramen egg, menma, narutomaki, chashu, chopped spring onions and nori in a white and red Chinese style noodle bowl

Notes

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)

Nutrition

Calories: 548kcal | Carbohydrates: 83.2g | Protein: 25.1g | Fat: 10.6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.7g | Cholesterol: 126mg | Sodium: 3111.5mg | Fiber: 7.2g