Close this search box.

Shoyu Ramen


Shoyu Ramen
Shoyu Ramen


This recipe focuses in on the foundation of a classic Tokyo style Shoyu Ramen. As for the soup I went with a double soup method consisting of a chicken broth and a dashi. There are 5 key elements to ramen, the broth, tare, aroma oil, toppings and finally the noodles. The secret when creating a good bowl of ramen is when all these elements work together in harmony. The other element that is also needed when making a good bowl of ramen is time. With all that said let’s make Shoyu Ramen!



Let’s begin this ramen recipe by making the tare. I find the tare needs at least 2 days to mature and to give the umami the chance to really develop so let’s start here. In a small saucepan add 10g of kombu and 250mls of cold water. Leave this to soak overnight the day before we begin to make the tare. The following day, add 250mls of light soy, 5g of sea salt and 10mls of mirin. Place the saucepan onto a medium heat and bring the temperature up to 80°c.

Shoyu Ramen
2. When the temperature of the tare reaches reaches 80°c we now want to add 7g of bonito flakes then pull the tare from the heat. Allow to steep on the side for 20 minutes. Next, pass through a fine sieve and we now have tare. At this stage the tare should quite salty but still be quite strangely palatable and packed full of umami. It is the tare that will eventually season the broth when we come to finish the ramen.
Shoyu Ramen


3. Now that we have our tare we can move onto making up the chashu for the ramen. This is a very method on how to make chashu for ramen and additional steps in rolling the pork or using more aromatics can be added. In a deep saucepan add a 500g slab of pork belly with the skin removed. Next, add 10g of finely sliced ginger, 2 peeled garlic cloves, 100mls of mirin, 200mls light soy, 2 tbsps of dark brown sugar then top with enough water to just cover the pork. Place the sauce pan onto a high heat and bring the liquid up to a boil. When boiling we now want to turn the heat down to a simmer and place a lid over the saucepan slightly cracked open. Allow the pork to simmer for 90 minutes or until the pork becomes slightly jiggly.

Shoyu Ramen

4. After 90 minutes of slowly cooking the pork should be ready. Remove the pork belly from the liquid and place onto a wire rack to cool and slightly dry. As for the liquid this can also be used to make ramen eggs or even menma which are marinated bamboo shoots. When the pork belly is cool, place into a hot oven set at 180°c and roast for 20 minutes or until nicely roasted. Allow the pork to cool and we will slice and reheat just before serving the ramen.

Shoyu Ramen


Shoyu Ramen
5. Now to make the all important soup for this ramen, for the soup were going to be making a double soup consisting of a chicken based broth and a dashi to merge into one. What we are looking for here is an intense chicken flavoured soup that has subtle hints of a few aromatics which we will add to the end of the the cook and umami coming from the dashi. Starting off with the chicken feet. Use a pair of scissors to snip away the toe nails and to also make a slight incision on the bottom of the feet. For the whole chicken remove the breasts first then remove the skin. We will not use the breasts for this recipe, therefore, store these away to cook at a later date. For the rest of the chicken score all over the remaining flesh then set to one side.
Shoyu Ramen
6. When the chicken and chicken feet are prepared we can begin to make this broth. Place the chicken and chicken feet into the largest pot you can get a hold of. Just for reference the pot I used could hold 8 litres. Fill the pot with water then place onto a high heat. Bring the water up to a boil then remove of any impurities that rises to the top of the pot. When clean turn the heat of the pot down to just below boiling or approximately 90°c. Place a lid slightly cracked open and cook for 5 hours.
Shoyu Ramen

Dashi For the soup:

Shoyu Ramen

7. Whilst we wait for the soup to cook we can move onto the other soup which we will combine in with the chicken soup at the end. This can be made up the day before for a much better umami. Start in a saucepan by adding 15g of kombu and 10 dried shiitake mushrooms. Next add 750mls of water then allow to sit for 30 minutes (the night before would be best). Place the saucepan onto a medium heat and bring the temperature up to 80°c. When at temperature remove the kombu and shiitakes then bring the temperature up to 90°c. Finally add 10g of bonito flakes and remove the saucepan from the heat. Set to one side and allow to steep for 15-20 minutes.

Shoyu Ramen
8. After 15-20 minutes of steeping the dashi should now taste lightly smokey and fishy without being bitter. Pass the dashi through a fine sieve and set to onside for now and we will cut the chicken soup with this towards the end.
Shoyu Ramen

Aroma Oil:

Shoyu Ramen

9. Now to make an aroma oil, this will add another depth of aromatics to the ramen and to also work in harmony with the broth and the tare. Start by finely slicing 5g of ginger, 2-3 shallots, 3 garlic cloves and 2 spring onions. Now place a small saucepan onto a high heat then add 150mls of cooking oil and the chopped aromatics we just prepared. Fry the aromatics until deeply golden brown almost just before the point of being burnt.

Shoyu Ramen

10. When the oil is ready pass through a fine sieve into a fresh container and the aroma oil is ready. As for the golden brown aromatics drain these onto a piece of kitchen paper and store these to one side also. We will use these as a topping also and these are known as Aganigi.

Soup Aromatics:

Shoyu Ramen
11. After a good 5 hours of simmering the soup is nearly ready and its time to incorporate the aromatics to lighten up the soup. Finely slice 1 leek, slice 1 garlic bulb in half and finely slice approximately 30g worth of ginger. Add the aromatics to the soup and top with a touch of additional water if needed. Continue to cook the soup for 1 final hour.
Shoyu Ramen
12. After the final hour of simmering the soup is now ready. We don’t want to add any seasoning to the broth also as this will be the purpose of the tare. Begin by passing the soup through a fine sieve using a ladle to exrtact as much of the broth as possible from the chicken and aromatics. When passed add the dashi stock made earlier to the broth then keep warm on a low heat or until ready to use. The final ratio of dashi to broth should be around 2 parts chicken soup to 1 part dashi broth.
Shoyu Ramen


Shoyu Ramen
13. Now we have the broth, aroma oil and tare its time to prepare a few toppings and to cook the noodles. For the toppings I went super basic by blanching some pak choi then straining and slicing into tight bunches when blanched. Finely slice a bunch of the green part of some spring onions, and slice some optional kamaboko (fish cakes) into slices. For the Chashu slice into cm thick strips going against the grain and then to reheat either use a blowtorch or run under a grill until nice and charred.
Shoyu Ramen

14. The last and final step to the ramen is to cook the noodles. Ideally this wants to be done, literally whilst building the bowls of ramen. I always use homemade alkaline noodles for ramen and depending on which type of ramen I’m making would depend on the hydration of the noodle. As this recipe is long enough already I will leave the recipe on how to make those and a more detailed breakdown of ramen noodles here. To cook the noodles add to a boiling pot of water and cook for literally 45 seconds or if using dried to what the packet suggests. When cooked drain as much as possible and all that’s left to do now is to build ramen!

Shoyu Ramen

15. Now to build, start by adding 30mls of the tare into a serving bowl then add a drizzle of the aroma oil and an optional brief zesting of a fresh lemon. Next ladle over 300mls of the hot broth then empty out the drained noodles into the bowl. Top with the charshu, blanched greens, spring onion, kamaboko, fried aroma oil topping and finally a few nori sheets on the side. Take a deep breath and chase that noodle dream or something like that!

Shoyu Ramen

Additional notes

When it comes to the toppings then soy eggs, marinated bamboo shoots, spinach or even rolled chashu could be used as well as. To change the heat element to this bowl you could make a chilli aroma oil known as raiyu alternatively. When it comes to making noodles I would highly recommend making your own and this can also be done in a few days in advance. Another thing I also usually do is to test the soup to tare ratio before serving. I hope you like this recipe, have fun and peace as always!!!


To serve 5-6
Total Cook/Prep/Mature Time: 3 days
Shoyu Tare:
250ml light soy
10ml mirin
10g kombu
7g bonito flakes
3 dried shiitake mushrooms
5g salt
250ml water
1 whole chicken
500g chicken feet
1 leek
1 bulb garlic
30g ginger
approx 5 ltr water
750mls dashi stock
15g kombu (dashi)
10 dried shiitakes (dashi)
10g bonito (dashi)
Char Siu:
500g pork belly
200mls light soy
100mls mirin
2 tbsps brown sugar
500mls water
2 garlic cloves
10g ginger
Aroma oil:
150mls cooking oil
3 garlic cloves
5g ginger
2 shallots
4 spring onions
Additional Ingredients:
ramen noodles for 5-6 (Recipe here)
2 pak choi
spring onions