How to make an Easy Shoyu Ramen at home in 10 minutes (recipe)
How to make an Easy Shoyu Ramen at home in 10 minutes (recipe) is a easy Japanese recipe that serves 2. 460 calories per serving. Recipe by Way of Ramen on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $3.96 total, $1.98 per serving
Ingredients
- 3 tbsp Shoyu (Soy Sauce) (Japanese-style soy sauce, low‑sodium optional)
- 0.5 tsp Kosher Salt (Fine kosher salt)
- 0.25 tsp MSG (Optional flavor enhancer)
- 0.5 tsp Granulated Sugar (Just a pinch to balance salt)
- 0.5 ml Mirin (One drop (about 0.5 ml) for subtle sweetness)
- 10 g Fresh Ginger (Peeled and minced)
- 2 stalks Green Onion (Scallion) (White and green parts, chopped)
- 2 tbsp Vegetable Oil (Neutral oil; homemade lard can be used)
- 450 ml Water (Filtered water)
- 1 tsp Wanda Fish Stock Powder (Instant fish dashi powder)
- 1 tsp Chicken Stock Powder (Instant chicken bouillon)
- 1 tbsp Toasted Sesame Oil (Aroma oil for finishing)
- 200 g Ramen Noodles (Fresh or instant ramen noodles, 2 servings)
- 2 pieces Soft Boiled Egg (Optional topping, halved)
- 2 pieces Nori Sheet (Optional garnish, cut into strips)
- 100 g Sliced Chashu Pork (Optional topping, pre‑cooked)
- 2 tbsp Corn Kernels (Optional topping)
Instructions
Make Shoyu Sauce
In a mixing bowl combine 2 tbsp shoyu, 0.5 tsp kosher salt, 0.25 tsp MSG, 0.5 tsp sugar and a drop (≈0.5 ml) mirin. Stir until the salt and sugar dissolve, then set aside.
Time: PT1M
Prep Aromatics
Peel and mince the ginger (≈10 g) and chop the green onions (2 stalks).
Time: PT2M
Infuse Oil (Colme a Buddha)
Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the minced ginger and chopped green onion, let sizzle, then lower the heat and cook for about 3 minutes until fragrant.
Time: PT3M
Temperature: Medium heat
Strain Aromatics
Using a fine mesh strainer, pour the oil into a small bowl, discarding the ginger and onion solids. The strained oil is your infused oil for the ramen.
Time: PT1M
Prepare Broth
In a small saucepan add 450 ml water, 1 tsp Wanda fish stock powder and 1 tsp chicken stock powder. Stir to dissolve.
Time: PT1M
Heat Broth
Place the saucepan over medium‑low heat and warm the broth until hot but not boiling (about 3 minutes).
Time: PT3M
Temperature: Medium‑low heat
Cook Noodles
Bring a pot of water to a boil, add the ramen noodles and cook according to package instructions (usually 3–4 minutes). Drain and rinse briefly with hot water.
Time: PT4M
Temperature: Boiling
Assemble Bowl
In each serving bowl add 1 tbsp of the shoyu sauce, a drizzle of the infused oil, a splash of the hot broth, then place the cooked noodles on top. Top with sliced green onion, a drizzle of toasted sesame oil, and any optional toppings (soft boiled egg, nori, chashu, corn).
Time: PT2M
Final Touch
Lift the noodles a few times with chopsticks to swirl the broth, creating a slightly fanned appearance, then serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains soy, Contains fish, Contains sesame, Contains egg
Allergens: Soy, Wheat, Fish, Sesame, Egg
Ingredient Substitutions
- Instead of Shoyu (Soy Sauce): Tamari, Regular soy sauce
- Instead of Kosher Salt: Sea salt
- Instead of MSG: Umami powder, Nutritional yeast
- Instead of Granulated Sugar: Honey (use less)
- Instead of Mirin: Sake + sugar, Rice vinegar + sugar
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Green Onion (Scallion): Leek, Chives
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Wanda Fish Stock Powder: Instant dashi powder, Fish bouillon
- Instead of Chicken Stock Powder: Vegetable stock powder
- Instead of Toasted Sesame Oil: Perilla oil
- Instead of Ramen Noodles: Udon noodles, Soba noodles
- Instead of Nori Sheet: Shredded seaweed
- Instead of Sliced Chashu Pork: Cooked chicken, Tofu
- Instead of Corn Kernels: Edamame
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Small Saucepan or Pot
- Frying Pan or Skillet
- Fine Mesh Strainer
- Chopsticks
- Ladle (optional)
- Measuring Spoons
- Kitchen Timer (optional)
- Serving Bowl
Critical Steps — Do Not Skip
- Infusing the oil with ginger and green onion (Step 3)
- Preparing and heating the broth without boiling (Step 5‑6)
- Cooking the noodles to al‑dente (Step 7)
- Assembling the bowl with proper sauce balance (Step 8)
Chef Tips from the Video
- Use a high‑quality Japanese shoyu for authentic umami.
- A tiny splash of mirin adds depth without making the broth sweet.
- Strain the oil through a fine mesh to keep the broth clear.
- Finish with a drizzle of toasted sesame oil for aroma.
Troubleshooting
Broth is too salty.
Dilute with a little more water and add a pinch of sugar to balance the flavor.
Noodles become mushy.
Cook noodles al‑dente and rinse briefly with hot water; add them to the bowl just before serving.
Infused oil tastes bland.
Increase the cooking time of ginger and green onion by 1‑2 minutes, but watch for burning.
Storage
Refrigerator: Store broth in an airtight container for up to 2 days. Reheat gently before using.
Freezer: Broth freezes well for up to 1 month. Noodles should be stored separately and reheated fresh.
Room temperature: Do not leave assembled ramen at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the infused oil and shoyu sauce a day ahead and store in the fridge.
- Broth can be made in bulk and frozen in portion‑size containers.
- Soft boiled eggs can be peeled and stored in water in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Shoyu Ramen in Japanese cuisine?
Shoyu ramen originated in the Kansai region of Japan and is one of the oldest ramen styles. The soy‑based broth reflects the influence of Chinese wheat noodles combined with Japanese seasoning traditions, making it a staple comfort food across Japan.
What are the traditional regional variations of Shoyu Ramen in Japan?
In Tokyo, shoyu ramen often features a clear chicken‑fish broth with a light soy flavor, while in Kyushu the broth may be richer with added pork bones. Some regions add a touch of sake or mirin for sweetness, and toppings vary from bamboo shoots to roasted pork.
How is Shoyu Ramen traditionally served in Japan?
Traditionally, shoyu ramen is served in a deep bowl with the broth poured over the noodles, topped with sliced green onions, nori, chashu pork, boiled egg, and sometimes bamboo shoots. The broth is hot but not boiling, allowing diners to sip directly from the bowl.
What occasions or celebrations is Shoyu Ramen traditionally associated with in Japanese culture?
Ramen, including shoyu style, is a popular everyday meal but is also enjoyed during festivals, late‑night gatherings, and as a comforting dish after cold weather or illness. It is not tied to a specific holiday but is a beloved staple at family meals.
What makes Shoyu Ramen special or unique in Japanese cuisine?
Shoyu ramen’s defining feature is its clear, soy‑based broth that delivers a balanced salty‑umami flavor without the heaviness of tonkotsu pork broth. This makes it lighter, allowing the noodles and toppings to shine.
What are the most common mistakes to avoid when making Shoyu Ramen at home?
Common mistakes include over‑boiling the broth, which clouds the flavor; overcooking the noodles, which makes them mushy; and adding too much soy sauce early, leading to an overly salty bowl. Follow the timing steps and taste before final seasoning.
Why does this Shoyu Ramen recipe use a quick ginger‑green onion infused oil instead of simmering the aromatics in the broth?
Infusing the oil extracts the bright, fresh aromatics quickly without clouding the broth, preserving a clear appearance while still delivering ginger and scallion flavor. Simmering them in the broth would make it murkier and require longer cooking.
Can I make this Shoyu Ramen ahead of time and how should I store it?
Yes. Prepare the infused oil, shoyu sauce, and broth up to 2 days in advance and keep them refrigerated in sealed containers. Reheat the broth gently and assemble the bowl with freshly cooked noodles just before serving.
What texture and appearance should I look for when the broth is ready for Shoyu Ramen?
The broth should be clear, amber‑colored, and hot but not boiling. It should have a light sheen from the infused oil and a balanced salty‑umami taste. If it looks cloudy, it was likely boiled too hard.
What does the YouTube channel Way of Ramen specialize in?
The YouTube channel Way of Ramen specializes in quick, approachable Japanese noodle dishes, focusing on authentic techniques that can be recreated with ingredients found in typical American grocery stores.
How does the YouTube channel Way of Ramen's approach to Japanese ramen differ from other ramen channels?
Way of Ramen emphasizes speed and accessibility, adapting traditional recipes with pantry‑friendly shortcuts while still preserving core flavors, whereas many other channels focus on long‑hour broth simmering or specialty ingredients.
Last updated: September 6, 2026
