Making ramen from scratch is not so hassle in home cooking. I mean, just picking up simple steps despite we can go for the professional ramen-shop grade processes.
Yet, this easy homemade shoyu ramen recipe is pretty tasty made of homemade chicken broth.
Although I mention it is an easy ramen recipe, still, it needs a little effort more than making instant noodles, which you’ll need a minimum of a day to make Chasyu pork and ramen eggs. (Basically, it’s the marinating time. )
Shoyu Ramen Soup
Shoyu ramen in Japan refers to the ramen noodle soup made of dashi broth mixed with a dark soy sauce base, and often called “Chuka Soba” translated to “Chinese noodles”.
Shoyu ramen has been the staple flavor of ramen noodle soup as well as Shio ramen (simple chicken soup flavor) throughout the country.
Tonkotsu ramen or miso ramen is getting attention around you, however, in Japan, many local signature ramen noodle soups are often based on Shoyu ramen.
Generally, the soup in Shoyu ramen is preferably made of Japanese dashi broth-from dried fish, Dashi kombu, or chicken bones.
My shoyu ramen recipe is made of homemade chicken broth which you can get easily while using an Instant pot or a pressure cooker since my American hubby can’t stand the smell of “the stuff” of dried fish or dashi kombu.
INSTANT POT/ PRESSURE COOKER RECIPE: Easy Homemade Asian Chicken Broth
Super-savory healthy homemade Chicken soup in 30 minutes. You can use it right away-make homemade Shoyu Ramen! Store the soup in a fridge and freezer. Remove excess fat after letting it refrigerate. This chicken broth can be from Asian to your comfy flavor while changing flavored vegetables.
Save the chicken bones from your (or Costco, Sam’s…) roast chicken and make chicken broth for homemade ramen!
Can you make Shoyu Ramen made with pork bone broth?
Yes, it’ll be your recipe so you can choose pork broth for Shoyu ramen.
Japanese-style Shoyu Tonkotsu ramen is made of super-rich white (emulsified) pork broth, yet, here is my homemade pork bone broth recipe for those who prefer lighter, clear, sweet (from veggies) broth.
What Can I do if I don’t want to use Chicken soup powder?
I use chicken soup powder (Asian flavor) to the soup in this recipe to add rich flavor easily.
Continue boiling down the homemade chicken (or pork) broth without removing bones until it gets half the amount after making the broth in my recipe if you don’t like to add the chicken powder.
Ramen Noodles In Japanese Home Cooking
I sometimes disappoint the readers when I don’t mind using any type of noodles such as rice noodles or Chinese egg noodles for homemade ramen and I tell them “AUTHENTIC”.
Fortunately, because of Ramen fans worldwide, you can get AUTHENTIC JAPANESE RAMEN NOODLES online, if you’ll looking for them.
But, I am easygoing and if you’re too, you can use gluten-free rice noodles, healthy konjac noodles, or actually, you can convert spaghetti to Japanese-style ramen noodles.
How To Convert Spaghetti Pasta To Ramen Noodles
Ingredients
- 1 quart Water *About 1L
- 1 tbsp Salt
- 1 tbsp Baking soda
- Spaghetti Pasta
Instructions
- Allow the water added the salt to boil, add baking soda. *Use a large pot since the baking soda reacts and boiled over.
- Cook your desired amount of spaghetti pasta 2 minutes longer than the instruction time.
- Rinse noodles if desired.
Video
Notes
Ramen Toppings
CHASYU PORK
Chashu is almost the staple on ramen bowl dishes, often, made of pork belly or shoulder.
Round or not round braised pork slices are authentically seared and then cooked slowly in Cashu sauce.
At home cooking, that way sometimes makes the meat dry and chewy which is not what I am looking for.
My chasyu pork recipe is using “sous vide” cooking method and provides tender moisten Chasyu pork every time.
A little pinky color may make you nervous, so sear pieces before serving.
EGGS
Nitamago is almost there when you’re going to marinate the Chasyu pork.
Make soft or hard-boiled eggs as you like, remove shells, then marinate the eggs in the CHasyu sauce overnight.
*The Nitamago eggs in the image are marinated for 3 days.
Here is the cooking guide if you want to know how long to cook eggs perfectly.
Here is the cooking guide if you want to know how long to cook eggs perfectly.
How To Boil Eggs Perfectly In Japanese Cooking
Technically, you can get the picturesque runny yolks while boiling cold eggs in boiling water for 7 minutes.
Besides, I also recommend “Misozuke Tamago” for a ramen topping as well as Nitamago eggs.
Rich sweet miso flavor goes perfectly with simple Shoyu ramen soup.
Simply, marinate the boiled eggs in the miso sauce.
If you want to go for it, check out this post.
MISOZUKE TAMAGO For Salad, Nibbles, Ramen: Marinate Boiled Eggs In MISODOKO
LAYU CHILI OIL
La-yu is the Japanese favorite condiment to add a spicy sesame oil aroma to dishes.
You can get easily Japanese Layu chili oil today, however, my homemade Layu recipe is worth making if you like really spicy sauce.
Homemade Layu: Keep This Japanese Hot Sauce In Your Pantry
By the way, ground white pepper goes also perfect with simple ramen noodles.
Become A Ramen Master At Home: Authentic Shoyu Ramen Made Of Homemade Chicken Broth
Ingredients
- 3.5 oz Ramen noodles *
- Chasyu Pork
- Nitamago eggs
For The Shoyu Ramen Soup
- 2 cups Homemade Chicken broth
- 1 tbsp Japanese dark soy sauce (Kikkoman)
- 1 tbsp Japanese sake or white wine
- ½ TSP Chicken soup powder (Asian flavor)
- ½ TSP Raw cane sugar
- ¼ TSP Salt
Instructions
Prepare To Make Ramen
- Make homemade chicken broth in this post.
Make Shoyu Ramen Soup
- Bring 2 cups of chicken broth and 1 tbsp of sake to a boil in a medium pot.
- Add sugar, soy sauce, chicken soup stock powder, and salt. Simmer for 2-3 minutes.
- Meanwhile, cook the ramen according to the package instructions.Warm up a serving bowl with boiled water.
- *If you want to convert spaghetti to ramen noodles, add baking soda to boiling water and cook the pasta for 2 minutes longer. For more details, read this post.
- Empty the serving bowl, and add ramen noodles and the soup. Top with Nitamago eggs, Chashu pork, and chopped scallion.