I love this “cheater” way of making shoyu ramen. It takes minutes to make instead of hours (or days) and tastes just as delicious!
Easy Shoyu Ramen
This shoyu ramen recipe is a quick and easy way to get your ramen fix without spending hours (even days) to prepare. I don’t claim that this recipe is super authentic but I will claim that it is delicious and pretty darn close to shoyu ramen bowls that I have tried at various restaurants. I totally cheat when it comes to the broth but it saves loads of time and still tastes great!
What Is Shoyu Ramen?
Shoyu ramen is a delicious Japanese noodle bowl with a savory broth made with shoyu (aka soy sauce). It is popular in Japan, Hawaii, and becoming more popular in the mainland U.S. It is a beautiful dish that can be made about a million different ways.
What’s In Shoyu Ramen?
Honestly, you can make shoyu ramen as basic or as over-the-top as you would like. There can be any number of ingredients you can use, however, shoyu ramen typically has 3-4 components, including:
A basics ramen noodle that can either be fresh or dried and varies in texture from curly to straight. The noodle can honestly come down to preference. If you want to go more fancy, you can opt for a fresh noodle from your local Asian market. These dried Japanese ramen noodles are a great authentic noodle commonly used in shoyu ramen bowls at restaurants (you can find them on Amazon or at an Asian market). If all you have is a 20-cent pack of ramen at home, that works too!
The broth can vary from a very simple soup base to a broth infused with a variety of intense flavor combinations that can take days to prepare. For this recipe I simply used a ramen broth that I found at the grocery store. You can find this kind of broth either near the other soup bases/broths or near the Asian foods section. It’s nothing fancy but it is good enough to satisfy your ramen craving. There were actually several different kinds of ramen broths to choose from at my grocery store so I suggest trying a few different kinds and choosing your favorite. If you can’t find ramen broth, you can also use equal amounts of chicken broth and prepared dashi stock (you can prepare your own from powder here or our friend Nami from Just One Cookbook has a great tutorial on how to make dashi from scratch here).
More often than not, shoyu ramen will include some kind of protein. Pork, chicken, shrimp, tofu, soft boiled eggs, and narutomaki (fish cakes) are probably the most common proteins found in shoyu ramen bowls but you can also use beef, fish, and shell-fish such as crab or lobster. You can use one or multiple proteins to make it just how you prefer. For this recipe I used char siu (barbecued pork loin, recipe here) because I just love the flavor. It’s not considered “traditional” but it’s my favorite thing to use. You can make it on your own (recipe here) or you can buy it pre-made.
When it comes to vegetables, the sky’s the limit. Vegetables for these ramen bowls can include (but are not limited to):
- green onions
- julienned carrots
- bean sprouts
- bamboo shoots
- snow peas
- red, yellow, or orange bell peppers
- Nori (dried seaweed)
I love how easy it is to make these bowls look impressive. They are fairly inexpensive to put together, yet they can be dressed up to look gourmet. Try it out and send us your pictures! Tag us on Instagram at @favoritefamilyrecipes and we will share your creation in our stories!
More Easy Noodle Bowl Recipes:
- Beef Noodle Stir Fry
- Satuli Bowls (from Disney’s Pandora – The World Of Avatar)
- Sweet and Spicy Noodles with Grilled Chicken
- Yakisoba (Japanese Stir Fry Noodles)
- Chicken Stir Fry Over Noodles
- Hawaiian-Style Chicken Long Rice
- 1 teaspoon sesame oil
- 2 teaspoons garlic (minced)
- 2 teaspoons fresh grated ginger
- 2 cups ramen broth (found near the other soup bases/broths at the grocery store, see notes above)
- 1 tablespoon soy sauce
- 6 ounces dry ramen or chukamen noodles (2 3-ounce packages, see notes above)
- ramen toppings (see notes above)
- Sauté garlic and ginger in sesame oil in a large sauce pan until fragrant.Add ramen broth and soy sauce and simmer for 5-10 mintues.
- Strain broth through a fine mesh stainer into a large liquid measuring cup or bowl to remove garlic and ginger bits. Pour broth back into the sauce pan and discard garlic/ginger pieces. Keep broth at a low simmer until ready to serve.
- Prepare ramen or chukamen noodles according to package directions (discard flavor packets if any). Drain noodles and set aside. Prepare your desired toppings (see above for ideas).
- Place broth in individual bowls and divide noodles between the bowls. Top with your favorite protien and vegetable toppings and serve.