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SideChef
Recipes
Dairy-Free
Traditional Shoyu Ramen
Recipe

8 INGREDIENTS • 8 STEPS • 20MINS

Traditional Shoyu Ramen

4.7
3 ratings
Shoyu Ramen is one of the most popular ramen flavors, next to shio ramen and miso ramen. Traditional Shoyu Ramen is made with light and savory soy sauce-based clear broth, ramen noodles with classic toppings like chicken chashu, seasoned bamboo shoots, and a half-boiled seasoned egg. This recipe guides you through every step. Just serve and slurp!
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Shoyu Ramen is one of the most popular ramen flavors, next to shio ramen and miso ramen. Traditional Shoyu Ramen is made with light and savory soy sauce-based clear broth, ramen noodles with classic toppings like chicken chashu, seasoned bamboo shoots, and a half-boiled seasoned egg. This recipe guides you through every step. Just serve and slurp!
20MINS
Total Time
$7.11
Cost Per Serving
Ingredients
Servings
4
US / Metric
Soy Sauce
1/2 cup
Soy Sauce
Chicken Soup
5 cups
Chicken Soup
Ramen Noodles
1.3 lb
Ramen Noodles
Nori Sheet
4 sheets
Nori Sheets
Naruto
4 slices
Naruto
Half-Boiled Ajitama
4
Half-Boiled Ajitama
Menma Pickled Bamboo
12 pieces
Menma Pickled Bamboo
Spring Onion
to taste
Spring Onions
Nutrition Per Serving
VIEW ALL
Calories
899
Fat
35.2 g
Protein
36.7 g
Carbs
110.3 g
Add to plan
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Traditional Shoyu Ramen
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
With all your ingredients ready to go, bring a large pot of water to boil over medium-high heat.
step 2
Heat your ramen bowls by filling them halfway with hot water. The bowls don't need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
step 3
Put the Soy Sauce (1/2 cup) and Chicken Soup (5 cups) in a medium saucepan. Mix and bring to a simmer over low heat.
step 3 Put the Soy Sauce (1/2 cup) and Chicken Soup (5 cups) in a medium saucepan. Mix and bring to a simmer over low heat.
step 4
Cook the Ramen Noodles (1.3 lb) in the large pot of boiling water. Ramen that has been cut to a standard thickness will cook in 1 to 2 minutes.
step 5
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
step 5 About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
step 6
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
step 6 Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
step 7
Place 1 - 2 slices of chicken chashu, Nori Sheets (4 sheets), Naruto (4 slices), Half-Boiled Ajitama (4), Menma Pickled Bamboo (12 pieces) and a sprinkle of Spring Onions (to taste) neatly on the ramen.
step 7 Place 1 - 2 slices of chicken chashu, Nori Sheets (4 sheets), Naruto (4 slices), Half-Boiled Ajitama (4), Menma Pickled Bamboo (12 pieces) and a sprinkle of Spring Onions (to taste) neatly on the ramen.
step 8
The sheet of nori should be placed so just the tip is in the soup, with the rest perching on the side of the bowl. The naruto fish cake should go right in the middle. Serve Immediately.
step 8 The sheet of nori should be placed so just the tip is in the soup, with the rest perching on the side of the bowl. The naruto fish cake should go right in the middle. Serve Immediately.
Tags
Dairy-Free
Shellfish-Free
Japanese
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