|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 3g||10%|
|Total Sugars 8g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ramen is a Japanese noodle dish with as many variations as there are regions in Japan. It's basically a noodle soup, most often made with a meat or chicken broth, and occasionally a fish-based broth. Making delicious ramen noodles can be quite difficult. Chefs in Japan usually train very hard to make quality ramen. This recipe, however, is a relatively quick and easy take on soy sauce-flavored (shoyu) ramen that you can make at home.
Shoyu is just one of several types of ramen. Other common categories include shio, tonkotsu, and miso ramen. Among these, the soy sauce version is noted for its curly noodles and tangy, salty, savory, but light broth. Make it a meal by serving alongside vegetable tempura or top your bowls with cooked chicken, pork, or veggies.
Click Play to See This Soy Sauce Ramen Come Together
"This broth is very satisfying. A quick hack is to use plain water and a piece of kombu in place of the kombu stock; remove the kombu when it comes to a boil. Customize this any way you like, adding pork or chicken or mushrooms for a filling and comforting meal." —Rick Horiike
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 cups chicken stock
1 cup store-bought or homemade kombu dashi soup stock
3 tablespoons soy sauce
1 tablespoon sake
1 teaspoon sugar
1 teaspoon salt
2 (3-ounce) packages dried chukamen noodles
Negi, or spring onion, chopped, for optional garnish
Nori, dried seaweed, for optional garnish
Freshly ground black pepper, to taste
Gather the ingredients.
Heat sesame oil in a deep pan over medium heat. Sauté the chopped ginger and garlic in the pan for about a minute.
Lower the heat and add the chicken soup stock and kombu dashi soup stock to the pan. Bring to a boil.
Add the soy sauce, sake, sugar, and salt to the soup and bring to a boil again.
In the meantime, boil water in a large pot. Add the chukamen noodles to the boiling water and cook for a few minutes (follow package directions).
Place a fine-mesh strainer over a bowl and pour the soup through the strainer.
Pour the hot soup into individual bowls.
Drain the noodles and add to the hot soup.
Add toppings, such as chopped negi and nori seaweed, if desired. Sprinkle with pepper to taste.
- The typical noodle used in ramen dishes is called chukamen. It is made in Japan using wheat flour and kansui, an alkaline solution. This is the variety we recommend using when making this recipe.
- The broth can be made ahead of time and refrigerated in an airtight container for up to five days. Reheat until hot before serving and cook the noodles fresh.
What Is the Difference Between Shoyu and Tonkotsu Ramen?
Tonkotsu ramen uses a rich, savory, cloudy broth made with pork bones and other ingredients and is often cooked for several hours before being combined with noodles and slices of pork. Shoyu ramen has a clear broth flavored with soy sauce and other ingredients that is lighter and not as rich as tonkotsu. Chicken, pork, or even fish broths can serve as the base.
Does Shoyu Ramen Have Pork?
Shoyu ramen can be made using a chicken, pork, or fish-based broth. The type of meat broth used to make the soup will depend upon the chef or cook.