20-Minute Shoyu Ramen
20-Minute Shoyu Ramen is a medium Japanese recipe that serves 2. 800 calories per serving. Recipe by No Recipes on YouTube.
Prep: 8 min | Cook: 22 min | Total: 40 min
Cost: $10.32 total, $5.16 per serving
Ingredients
- 225 grams Ground Chicken Thighs (fresh, lean)
- 60 grams Onion (peeled and grated (about 1/4 to 1/2 medium onion))
- 6 grams Fresh Ginger (peeled and grated)
- 1 tablespoon Vegetable Oil (neutral oil for stir‑frying)
- 1 tablespoon Tamari Soy Sauce (gluten‑free soy sauce)
- 0.0625 teaspoon Baking Soda (a pinch; raises pH for faster browning)
- 4 cups Japanese Dashi Stock (prepared from kombu and katsuobushi or store‑bought liquid dashi)
- 3 tablespoons Japanese Soy Sauce (dark soy sauce for depth)
- 5 grams Gelatin Powder (unflavored; bloom in cold water before adding)
- 1 piece Dried Shiitake Mushroom (adds umami; rehydrate briefly if desired)
- 220 grams Fresh Curly Ramen Noodles (about 2 portions; any Asian wheat noodle works)
- 1 piece Ramen Egg (Ajitsuke Tamago) (soft‑boiled, marinated in soy‑mirin mixture)
- 30 grams Menma (Fermented Bamboo Shoots) (drained)
- 2 slabs Chicken Chashu (braised chicken, sliced)
- 2 slices Narutomaki (Fish Cake) (pink‑swirl fish cake)
- 2 tablespoons Scallions (chopped, green parts only)
- 1 pinch Black Pepper (freshly ground)
Instructions
Measure and Prep Aromatics
Zero the large pan on the kitchen scale, add the 225 g ground chicken thighs, grate 60 g onion and 6 g ginger directly into the pan, then set aside.
Time: PT3M
Season and Brown Chicken
Add 1 Tbsp tamari, 1 Tbsp vegetable oil and 1/16 tsp baking soda to the pan. Heat over medium‑high and break the meat into small crumbs with a spatula. Cook until the liquid evaporates and the meat is deeply caramelized, aiming for a near‑burnt color without actual burning.
Time: PT5M
Temperature: medium‑high
Add Dashi and Aromatics
Pour 4 cups Japanese dashi into the pan, then stir in the remaining 3 Tbsp soy sauce, the dried shiitake mushroom and the bloomed 5 g gelatin powder. Bring to a full boil, skimming any foam while leaving most of the fat in the pot.
Time: PT4M
Temperature: 100°C
Simmer Broth
Reduce heat to low and let the broth simmer for 10 minutes so the flavors meld and the gelatin fully dissolves.
Time: PT10M
Temperature: 90°C
Strain Broth
Place a fine‑mesh strainer over a clean pot, pour the broth through, and press the solids with the back of a spoon to extract every last drop. Discard the solids or reserve the browned meat for another dish.
Time: PT2M
Boil Noodles
Bring a separate pot of water to a rolling boil, add the fresh curly ramen noodles and cook for 2‑3 minutes (use the lower end for firm texture). Drain and shake off excess water.
Time: PT3M
Temperature: 100°C
Warm Serving Bowls
Fill each ramen bowl with boiling water, let sit 30 seconds, then discard the water and dry the bowls.
Time: PT1M
Assemble Ramen Bowls
Divide the cooked noodles between the warmed bowls, ladle generous amounts of hot broth over them, then top with two slabs of chicken chashu, menma, narutomaki slices, a halved seasoned ramen egg, chopped scallions and a pinch of black pepper.
Time: PT4M
Serve and Enjoy
Serve immediately while steaming hot. Enjoy the deep umami, slight sweetness and silky texture of the broth.
Time: PT0M
Nutrition Facts
- Calories
- 800
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains soy, Contains gluten, Contains fish, Contains egg, High protein
Allergens: Soy, Gluten, Fish, Egg
Ingredient Substitutions
- Instead of Ground Chicken Thighs: Ground turkey, Ground pork
- Instead of Onion: Shallots, Leeks
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Vegetable Oil: Canola oil, Grapeseed oil
- Instead of Tamari Soy Sauce: Regular soy sauce, Liquid aminos
- Instead of Japanese Dashi Stock: Chicken stock, Vegetable stock
- Instead of Japanese Soy Sauce: Regular soy sauce
- Instead of Gelatin Powder: Agar‑agar (less gelatinous), Extra collagen
- Instead of Dried Shiitake Mushroom: Dried porcini mushroom, Fresh shiitake
- Instead of Fresh Curly Ramen Noodles: Ramen noodles, Udon noodles
- Instead of Ramen Egg (Ajitsuke Tamago): Soft‑boiled egg
- Instead of Menma (Fermented Bamboo Shoots): Pickled bamboo shoots
- Instead of Chicken Chashu: Pork chashu
- Instead of Narutomaki (Fish Cake): Kamaboko
- Instead of Scallions: Chives
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pan or Skillet
- Kitchen Scale
- Box Grater or Microplane
- Spatula
- Skimmer (slotted ladle)
- Fine Mesh Strainer
- Pot for Broth
- Pot for Noodles
- Ramen Bowls
- Ladle
- Chef's Knife
- Cutting Board
Critical Steps — Do Not Skip
- Achieving deep Maillard browning on the ground chicken
- Adding gelatin powder to create a silky, lip‑sticky texture
- Simmering the broth for the full 10 minutes
- Straining the broth while pressing the solids
- Cooking the noodles al dente
Chef Tips from the Video
- Use medium‑high heat for a quick Maillard reaction; the baking soda accelerates browning.
- Bloom gelatin in cold water before adding to avoid clumps.
- Fresh dashi made from kombu and katsuobushi gives the most authentic umami.
- Press the strained solids with a spoon to extract every last drop of flavor.
Troubleshooting
Broth is watery and lacks body.
Make sure the gelatin fully dissolves and simmer for the full 10 minutes; you can add an extra 2 g of gelatin if needed.
Noodles become mushy.
Cook noodles for the minimum time (2 minutes) and rinse briefly under cold water to stop cooking before adding to the bowl.
Meat burns instead of browning.
Add a splash of water or lower the heat; the baking soda should help raise pH, but too high heat can scorch.
Storage
Refrigerator: Store the broth in an airtight container for up to 3 days.
Freezer: Freeze broth in portion‑sized containers for up to 2 months.
Room temperature: Do not leave the broth at room temperature for more than 2 hours.
Make-Ahead Tips
- The broth can be prepared up to 2 days ahead; reheat gently and add fresh gelatin if texture thins.
- Gelatin can be pre‑bloomed in cold water and stored in the fridge.
- Toppings like chashu, menma and narutomaki keep well refrigerated for several days.
Frequently Asked Questions
What is the cultural significance and history of shoyu ramen in Japanese cuisine?
Shoyu ramen, meaning "soy sauce ramen," originated in the early 20th century in Tokyo and became the classic ramen style across Japan. The soy‑based broth offers a clear, salty, and umami‑rich base that pairs with a variety of toppings, reflecting Japan’s love for balance and simplicity.
What are the traditional regional variations of shoyu ramen in Japan?
While Tokyo‑style shoyu ramen uses a chicken‑based dashi with soy sauce, Kansai (Osaka) versions often add pork bone broth for extra richness, and Hokkaido may incorporate miso for a deeper flavor. Each region tweaks the broth’s depth, noodle thickness and topping choices.
How is shoyu ramen traditionally served in Japan?
In Japan, shoyu ramen is served in a deep bowl with the broth poured over al‑dente wheat noodles, then topped with chashu, menma, narutomaki, a soft‑boiled egg, scallions and sometimes nori. The bowl is eaten hot, and diners often sip the broth directly before slurping the noodles.
During which occasions is shoyu ramen commonly enjoyed in Japanese culture?
Shoyu ramen is a popular everyday comfort food, but it’s also served at late‑night izakaya gatherings, after school meals, and during winter festivals when a warm, savory bowl is especially comforting.
How does shoyu ramen fit into the broader Japanese noodle tradition?
Ramen, introduced from China, has become a Japanese staple with four main broth families—shoyu, shio, miso and tonkotsu. Shoyu ramen represents the classic soy‑based flavor profile, bridging the lighter shio style and the richer miso or tonkotsu broths.
What are the authentic traditional ingredients for shoyu ramen versus acceptable substitutes?
Traditional shoyu ramen uses chicken or pork dashi, soy sauce, kombu, katsuobushi, and fresh wheat noodles. Acceptable substitutes include store‑bought dashi, tamari for gluten‑free soy sauce, and dried shiitake for extra umami, while still preserving the core flavor.
What other Japanese dishes pair well with shoyu ramen?
Shoyu ramen pairs nicely with gyoza (pan‑fried dumplings), takoyaki (octopus balls), a simple cucumber sunomono salad, or a side of pickled ginger. These sides complement the broth’s salty umami without overwhelming it.
What makes this 20‑Minute shoyu ramen special or unique in Japanese ramen cuisine?
The recipe achieves restaurant‑level depth by browning ground chicken for rapid Maillard flavor and adding gelatin powder for instant collagen richness, cutting the traditional hours‑long simmer down to under 20 minutes.
What are the most common mistakes to avoid when making 20‑Minute shoyu ramen?
Common errors include under‑browning the chicken (resulting in a flat broth), forgetting to bloom the gelatin (which leads to a watery texture), and overcooking the noodles, which makes them soggy. Follow the browning and simmer times precisely for best results.
Why does this 20‑Minute shoyu ramen recipe use gelatin powder instead of long‑time bone simmering?
Gelatin provides the same collagen‑derived mouthfeel that hours of bone simmering would, but it dissolves instantly, allowing the broth to become silky and “lip‑sticky” in minutes. This shortcut preserves the traditional texture without the time commitment.
Can I make the 20‑Minute shoyu ramen broth ahead of time and how should I store it?
Yes, the broth can be prepared up to 2 days ahead. Cool it quickly, refrigerate in an airtight container, and reheat gently on the stove, adding a pinch of fresh gelatin if the texture has thinned.
What does the YouTube channel No Recipes specialize in?
The YouTube channel No Recipes focuses on quick, no‑fuss home cooking tutorials that deliver restaurant‑quality results with minimal ingredients and time, often highlighting clever shortcuts and technique hacks.
How does the YouTube channel No Recipes' approach to Japanese cooking differ from other Japanese cooking channels?
No Recipes emphasizes speed and simplicity, using shortcuts like gelatin powder and ground meat to replicate deep‑flavored Japanese broths in minutes, whereas many traditional Japanese cooking channels stick to long‑hour simmering and detailed ingredient lists.
Last updated: August 21, 2026
