Everyday Kitchen

Japanese · Dinner

Shoyu Ramen

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Shoyu Ramen is a Japanese dish. Cook noodles separately so the broth stays clear.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shoyu Ramen. The photograph includes egg, fish cake and other toppings that differ from the chicken toppings in this draft.
The photograph includes egg, fish cake and other toppings that differ from the chicken toppings in this draft. Representative photograph of Shoyu Ramen. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Broth

Noodles

Toppings

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Broth · About 15 min

  1. Simmer 1400 ml chicken stock, 60 ml soy sauce, 20 ml mirin, 15 g ginger, sliced, 10 g garlic, crushed for 15 minutes; remove ginger slices.

Noodles · About 4 min

  1. Boil 400 g fresh ramen noodles, 2500 ml water for the package time, usually 2–4 minutes; drain into bowls.

Finish · About 3 min

  1. Add chicken and pak choi from 300 g cooked chicken, sliced, 200 g pak choi, 40 g spring onions, sliced, 2 nori sheets, cut to broth for 3 minutes; chicken must reach 74°C / 165°F. Pour over noodles and add spring onions and nori.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Cook noodles separately so the broth stays clear.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use vegetable stock and tofu for a meat-free adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Shoyu Ramen one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Shoyu Ramen?

Cook noodles separately so the broth stays clear.

What can I substitute in Shoyu Ramen?

Use vegetable stock and tofu for a meat-free adaptation.

Can I prepare Shoyu Ramen ahead?

Prepare the measured ingredients for Shoyu Ramen one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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