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Shoyu Ramen Soba


Shoyu Ramen Soba


Shoyu ramen is slightly lighter than tonkatsu ramen. The broth is essentially a chicken stock mixed with tare and is usually made with chicken feet however for this dish I just used chicken wings. I used soba noodles for this ramen as I wanted to create a hybrid dish between oroshi soba and shoyu ramen. As for the toppings, I just kept it nice and simple as I wanted the main focus to be on the broth. Let’s make shoyu ramen…


  1. Lets begin by preparing the chicken broth, start by adding all the chicken wings to a pan of boiling water then boil for around 10 minutes to get rid of any impurities. Next remove the chicken and rinse under cold water to clean. Add the chicken wings to a fresh pan of cold water and bring to a boil. When the water has come to a boil turn down to a low simmer then add kombu, shiitake mushrooms, garlic, leek, ginger and spring onions. Add a few pinches of salt and now we want to cook the broth whilst occasionally skimming for around 4 hours.

2. Whilst the broth is cooking we can now prepare the rest of the ingredients. Start with making tare, if you want, this can be made the night before. Add 15g kombu, 15g bonito flakes and 5 shiitake mushrooms to 400ml of cold water and allow to soak for around 20 minutes. Next add 400ml of soy, 40ml sake, 40ml mirin, 2 tbsp sugar and 1 tsp of salt then add the tare to a medium low heat. Cook the tare for around 30 minutes then when fully infused pass the tare through a sieve then keep in a fresh pan and set aside.

3. Now onto the ham, you can cook it any way you would like, but for this I simply slowly boiled it in honey, light soy, dark soy, sugar, ginger, garlic and water for around one and a half hours. When cooked remove the ham and allow to chill before slicing into thin slices.

4. To make a spring onion oil add a generous amount of rapeseed oil to a pan then add 1 spring onion, 10g of ginger and 4 garlic cloves. Fry for around 5 minutes on a medium heat then drain the oil into a bowl, season with a pinch of salt and set aside.

5. Now everything is ready we can now go back to the broth, after 4 hours the broth should have reduced by around half. Strain the broth through a sieve into a fresh pan ensuring to push the bones and aromats with a ladle to get every last drop of flavour into the broth. When all strained add the broth back onto the heat and bring up to a boil. Now we can cook the soba noodles in boiling water, this is usually around 5 minutes depending on what the packet states. When cooked ensure to drain well as we don’t want any excess water diluting the broth. Now would also be a good time to check the seasoning of the ramen by adding a small amount of tare and broth to a small bowl and tasting. Add more or less tare to adjust the saltiness of the ramen.
6. Now to serve, in 4 large bowls begin by adding 1 ladle of tare in each followed by 2 tbsp of our garlic oil. Next add around 4 ladles of the broth then divide the soba noodles into the bowls. Add the sliced ham followed by chopped spring onions and finally some freshly grated daikon. Enjoy…

Additional notes

For the toppings you can really use whatever you have to hand, chicken teriyaki, grilled beef or even tempura would work great. As for the noodles again dry ramen noodles work perfectly or even an egg noodle you could use. Have fun making shoyu ramen!!!


To serve 4
12-15 chicken wings or 8-10 chicken feet
1 leek
6 dry shiitake mushrooms
1 head of garlic
3 spring onions
15g of kombu
100g ginger
Shoyu Tare:
5 shitake mushrooms
15g bonito flakes
15g kombu
400ml light soy
40ml mirin
40ml sake
400ml water
2 tbsp sugar
1 tsp salt
500g ham joint
spring onions
soba noodles
daikon radish
garlic spring onion oil