Homemade Ramen (Weeknight Shoyu)
Deep, savory broth in under 90 minutes with silky noodles and classic toppings. Interactive tools make it foolproof.
Recipe Overview
Ingredients
Kitchen Measurement Converter
Step-by-Step Instructions
Video Tutorial
Nutrition (per serving)
- Calories650 kcal
- Protein35 g
- Carbs70 g
- Fat22 g
- Sodium~2,400 mg
- Fiber5 g
- VitaminsB, K, Iron
Notes
Values are estimates for shoyu ramen with eggs and chicken. Adjust with serving size and variations below.
Recipe Variations
- Broth: chicken stock + dried shiitake + kombu for umami. Tare: soy sauce, mirin, a touch of sugar.
- Toppings: soft-boiled egg, sliced chicken, scallions, nori, corn, bamboo shoots.
- Broth: kombu + dried shiitake dashi; add roasted mushrooms for depth.
- Tare: tamari + mirin + white miso. Use vegan noodles and skip eggs.
- Toppings: tofu, sweetcorn, scallions, chili oil, sesame.
- Use certified GF tamari instead of soy sauce, and GF ramen or rice noodles.
- Check mirin/sake labels for gluten-containing additives.
- Swap noodles for spiralized zucchini or shirataki noodles; reduce sugar in tare.
- Boost protein with extra chicken or tofu.
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FAQ
Can I make the broth ahead?
Yes. The broth keeps 4 days refrigerated or 3 months frozen. Reheat to a simmer before serving.
Best noodles to use?
Fresh alkaline ramen noodles are ideal. Dried ramen works—cook 30–60 seconds less than package for bite.
How do I get jammy eggs?
Boil 6:30 minutes, plunge into ice water 5 minutes, peel under running water.
Low-sodium tips?
Use low-sodium stock, lighten tare with water, and season bowls individually.
Your Notes
Shopping List
Chef’s Tips, Pairings & Context
Chef’s Tips
- Roast chicken bones or wings 20 minutes at 220°C/425°F before simmering for extra depth.
- Keep noodles and broth separate until serving to avoid sogginess.
- Finish bowls with a few drops of toasted sesame oil or chili oil for aroma.
Beverage Pairings
- Light lager or pilsner
- Cold green tea or barley tea (mugicha)
- Junmai sake, lightly chilled
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Ingredients
For the Broth:
- 2 lbs pork bones
- 1 lb chicken carcass or wings
- 8 cups water
- 1 onion, halved
- 6 cloves garlic, smashed
- 1 3-inch piece fresh ginger, sliced
- 2 green onions
- ¼ cup soy sauce
- 2 tbsp miso paste
For the Noodles & Toppings:
- 1 lb fresh or dried ramen noodles
- 4 soft-boiled eggs (marinated in soy sauce)
- ½ lb pork belly or chashu, sliced
- 2 cups bamboo shoots
- 2 sheets nori (seaweed)
- 4 green onions, sliced
- 2 cups fresh spinach or bok choy
- 1 tbsp sesame oil
- 1 tsp chili oil (optional)
Cooking Instructions
Prepare the Bones
Blanch pork bones and chicken in boiling water for 5 minutes to remove impurities. Drain and rinse under cold water to clean.
Start the Broth
Place cleaned bones in a large pot with 8 cups of water. Add onion, garlic, ginger, and green onions. Bring to a boil, then reduce to a gentle simmer.
Simmer Low and Slow
Cover and simmer for 4-6 hours, adding more water if needed. The longer you simmer, the richer the broth. Aim for a milky, cloudy appearance for tonkotsu-style.
Season the Broth
Strain the broth through a fine-mesh sieve. Return to pot and stir in soy sauce and miso paste. Adjust seasoning with salt to taste.
Prepare the Toppings
While broth simmers, prepare toppings: Soft-boil eggs (6.5 minutes), marinate in soy sauce. Pan-fry or braise pork belly until caramelized. Blanch spinach.
Cook the Noodles
Bring a large pot of water to a rolling boil. Cook ramen noodles according to package directions (usually 2-4 minutes). Drain immediately.
Assemble Your Bowl
Divide noodles among 4 large bowls. Ladle hot broth over noodles. Arrange sliced pork, halved egg, bamboo shoots, nori, green onions, and greens on top.
Final Touch
Drizzle with sesame oil and chili oil if desired. Serve immediately while piping hot!
Chef’s Secret Tip
For ultra-rich, creamy tonkotsu-style broth, boil the bones at a vigorous rolling boil (not just a simmer) for the first 2 hours. This emulsifies the collagen and fat, creating that signature milky-white appearance. Also, save some broth fat to add back at serving for extra richness!
Nutrition Facts
Per serving (1 bowl)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 520 | 26% |
| Protein | 32g | 64% |
| Carbohydrates | 45g | 15% |
| Fat | 22g | 28% |
| Fiber | 4g | 14% |
| Sodium | 1850mg | 80% |
| Vitamin A | 920 IU | 18% |
| Vitamin C | 12mg | 20% |
| Iron | 3.2mg | 18% |
Recipe Variations
Vegan Ramen
- Replace pork/chicken broth with shiitake mushroom and kombu broth
- Use dried shiitake mushrooms (12-15) soaked overnight
- Add miso paste (white or red) for umami depth
- Top with marinated tofu, corn, bamboo shoots, and nori
- Use vegetable-based ramen noodles (check for egg-free)
Low-Carb Ramen
- Replace ramen noodles with shirataki noodles or zucchini noodles
- Use the same rich broth recipe
- Double the protein: extra eggs and pork belly
- Add extra vegetables: bok choy, mushrooms, bean sprouts
- Reduces carbs from 45g to ~8g per serving
Spicy Miso Ramen
- Add 2-3 tbsp of doubanjiang (spicy bean paste) to broth
- Include Korean gochugaru (chili flakes) for extra heat
- Top with spicy ground pork seasoned with chili oil
- Garnish with extra chili oil and fresh jalapeños
- Serve with kimchi on the side
Storage & Leftovers
Broth: Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop.
Noodles: Best eaten fresh. If storing, toss with a bit of oil to prevent sticking. Reheat by dunking in boiling water for 30 seconds.
Toppings: Store separately in airtight containers for up to 3 days. Eggs should stay in their marinade.
Pro Tip: Make a large batch of broth and freeze in portions for quick weeknight ramen!
Beverage Pairing
🍺 Beer: A crisp Japanese lager (Asahi, Sapporo) or light pilsner complements the rich broth perfectly.
🍶 Sake: Try a dry junmai sake served warm for a traditional pairing.
🍵 Tea: Green tea or barley tea (mugicha) provides a refreshing contrast to the savory flavors.
🥤 Non-Alcoholic: Sparkling water with lemon or a light citrus soda cleanses the palate between bites.
