Quick Shoyu Ramen

Quick shoyu ramen

The Spruce 

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
483 Calories
8g Fat
83g Carbs
21g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 483
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 3039mg 132%
Total Carbohydrate 83g 30%
Dietary Fiber 4g 14%
Protein 21g
Calcium 175mg 13%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ramen is a Japanese noodle dish with as many variations on it 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 and savory, but light broth. Yum!


  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger (finely chopped)
  • 1 clove garlic (finely chopped)
  • 2 cups chicken stock
  • 1 cup kombu dashi soup stock
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon sake
  • 3 tablespoons soy sauce
  • 2 (3-ounce) packages dried chukamen noodles
  • Optional: Negi (chopped, for topping)
  • Optional: Nori (dried seaweed, for topping)
  • Optional: Black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for shoyu ramen
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  2. Heat sesame oil in a deep pan. Sauté chopped ginger and garlic in the pan.

    Sesame oil, ginger and garlic sautéing in a wok
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  3. Lower the heat and add chicken soup stock and kombu dashi soup stock to the pan and bring to a boil.

    Soup stock added to a wok
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  4. Add sugar, salt, sake, and soy sauce to the soup and bring to a boil again.

    Sugar, salt, sake and chicken broth mix
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  5. In the meantime, boil water in a large pot. Add chukamen noodles to the boiling water and cook for a few minutes, or follow package directions.

    Ramen noodles cooking in a pot
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  6. Place a fine-mesh strainer over a bowl and pour the soup through the strainer.

    Soup strainer in a bowl
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  7. Pour the hot soup into individual bowls.

    Soup in two bowls
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  8. Drain the noodles and add to the hot soup.

    Ramen noodles added to soup broth
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  9. Add toppings, such as chopped negi and nori seaweed, if desired. Sprinkle with pepper to taste.

    Shoyu ramen soup
    The Spruce
  10. Enjoy!


  • 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.