Spicy Shoyu Ramen 醤油ラメーン

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Spicy Shoyu Ramen Recipe | Easy Japanese Recipes at JustOneCookbook.com

For the US readers, I hope you had a wonderful Thanksgiving weekend. We spent quite a bit of time cooking (& photo shooting) over the long break and our family enjoyed the slow days staying up late watching children’s movies. I just got back to blogging today so I’ll respond to your questions and comments as soon as I can.

Spicy Shoyu Ramen Recipe | Easy Japanese Recipes at JustOneCookbook.com

My friend Cindy from Weeknite Meals had asked me for Shoyu Ramen (“shoyu” means soy sauce in Japanese) before the summer and I finally finished my recipe after testing several times. If you don’t (or can’t) eat spicy food, don’t worry! The amount of spice in this noodle soup is not much, so you can adjust as you like. If you prefer your soup to be not spicy at all for yourself or young children, you can use regular chili bean paste (doubanjiang). If you like it spicy, add more spicy chili bean paste (la doubanjiang).

Spicy Shoyu Ramen Recipe | Easy Japanese Recipes at JustOneCookbook.com

You prefer miso flavor? Check my Homemade Miso Ramen recipe!

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

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Spicy Shoyu Ramen
Prep time
Cook time
Total time
Serves: 2
  • 2 packages ramen noodles
  • 1 Tbsp. sesame oil
  • 2 garlic cloves, minced
  • 1 ½ inch ginger, minced
  • 2 tsp. spicy chili bean paste with chili (la doubanjiang)
  • 2 cups chicken stock
  • 2 cups dashi stock
  • 2 ½ Tbsp. soy sauce
  • ½ Tbsp. sake
  • 1 ½ tsp. salt
  • 1 tsp. sugar
Toppings (optional)
  1. Prepare toppings. Fresh ramen noodle will be done cooking in less than 2-3 minutes therefore you should prepare all of your toppings before you start cooking the ramen noodle.
  2. Prepare noodles. In a large pot, fill ⅔ of the pot with water and bring it to a boil. Turn off the heat and set aside until you are ready to cook ramen noodle.
  3. Meanwhile, mince garlic and ginger.
  4. Heat sesame oil in a pot that fits 4 cups of water. Add garlic and ginger and sauté until fragrant.
  5. Add spicy chili bean paste and stir.
  6. Add the rest of Soup ingredients and simmer for a few minutes.
  7. Check the flavor. It should be a little salty. Strain the soup through cheese cloth and put the soup back into the pot.
  8. Keep the soup simmering (not boiling) until you are ready to serve.
  9. Now ready to cook noodles. Loosen up the noodles before putting them into the boiling water. Cook noodles according to the package instructions. My personal recommendation is to reduced the noodle cooking time than what is on the package label. The reason for this is because once you pour the soup over the noodle, it continues to "cook" it.
  10. Drain the noodles completely and put it in a serving bowl.
  11. Pour the soup in the bowl and decorate with your toppings. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Now here are the giveaway winners. Congratulations to the winners! Please send me an email with your full name and your address so that I can ship your gift as soon as possible. Thank you everyone for joining the giveaways and leaving the kind comments. I hope to host the next one soon because my 1 year blog anniversary is coming up. 😉

Sake SetSake Set Winner Tara Webb





Chopsticks & Chopstick RestsChopstick Winner 1 StaceyN





Chopsticks & Chopstick RestsChopstick Winner 2 jacki





Japanese Culinary Gold FlakesGold leaf flake winner 1Delishhh







Japanese Culinary Gold FlakesGold leaf flake winner 2mjskit




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  1. Wow, this looks so wonderful! I saw you mentioned fresh ramen noodles, but do the dried ones (you know, the cheap ones most used by poor college students) work the same way? I drove by a large Asian market the other day but it was closed, but I’m planning a trip again this week to see what they have. Maybe they will have the fresh noodles. Anyway, this soup looks so good! I would make it extra spicy, we like it hot!

  2. Lovely photos! The red pepper threads are pretty…I’ve never really seen them before. Is it really menma that they usually use in ramen soups? I guess I can just use regular bamboo shoot? I love the look of your chashu too…nice and fatty :p

  3. Omg Nami, that soup stock looks incredible… and the final product too! That bowl of ramen is calling out to me through the mist like a delicious, soupy siren! Ramen is definitely going to be one of the things I’m trying soon, since I’ve been working through soba and udon now! Can’t wait to try it!
    Congratulations to the winners – of course, I’ll ask my wife to comfort me while I go and cry about not winning – boooo! :(

    Have a great day :)

  4. Nice to see you back on action after the holidays, my husband and I just had a bowl of ramen for afternoon lunch today, but your ramen is definitely look better than them. Congrats to all winners .

  5. This sounds so gorgeous Nami and really simple too, as usual your pictures and props are stunning, I’ve been kind of busy and missed your giveways, so gutted!!

  6. proudsailor

    Nami-san, When I lived in Japan, many times they served ‘seasoned egg’ with the ramen. It was soft boiled, but it had been marinated or soaked in a dark liquid. It gives the egg a smoky flavor, not sweet like teriyaki sauce. Do you think it’s straight shoyu or a mix of something? Maybe some hoisin and shoyo? I used to get one egg, then break it open so that the yolk became part of the broth.
    BTW, the eggs in Japan are AMAZING!! They have a bright orange yolk and a wonderful richness that’s not found in farmed American eggs. The closest I’ve found to match them are organic, omega-rich eggs.

    • We call the seasoned egg “ni tamago” or “ajitsuke tamago”. My husband and I were just talking that I should have made them for ramen, to be more authentic. I wasn’t planning to make the ramen (& photo shoot) that day, so I didn’t prepare the egg previous day. :-(

      I’ll probably make the How To page just for ni tamago/ajitsuke tamago. But meanwhile here’s my recipe.

      Soft boiled egg (see my How To page), peeled
      200ml dashi stock
      100ml soy sauce
      100ml mirin
      1 tsp. rice vinegar

      1) In a saucepan, bring dashi, soy sauce, and mirin to a boil and turn off.
      2) After cool down, put the sauce in a container and put the egg in it.
      3) Marinate the egg over night.

  7. It sounds fantastic and looks much more complex than I thought. I have always thought shoyu ramen is what I made with udon once (only soy sauce, mirin and dashi mixture). I see this has richer flavours. I love it!
    Otherwise I have fallen in love with your bowl. This is this type of Japanese design I am crazy for.
    Congratulations to the winners!

  8. Eri

    Hello Nami!! Now… this recipe is a Japanese food seminar! It looks so good, I’m thinking that if I find the right ingredients (I think I will) then I will try making it..
    The white slices with the pink swirl are the “naruto” ? Oh my God, they are beautiful!!
    Thanks for sharing Nami, have a nice week!

  9. Nami, thank you sooooo much for this recipe! You have no idea how happy I am, tears of joy are about to come out! My pantry has all the ingredients except the ramen noodles, which I will buy as soon as I can. Looks like tomorrow cold Houston weather can’t bring a very happy and warm family sipping on our shoyu ramen noodles!

    Thank you thank you thank you!

  10. Hi Nami, another beautiful and delicous looking soup. I just realized that I can make dashi with just the kombu. Love your photos and your dishware also. Have a happy week. Cheers!!

  11. Nami san,
    Your Ramen looks gorgeous and delicious! Ramen is so perfect for a cold day. My foreign friends never miss going to Ramen restaurants when being in Japan and they always say that they don’t mind eating it everyday:-)

  12. Your dish looks wonderful but what is that white slice that looks like a roulade laced with something pink in it? I want to try that pretty little thing.

    Congrat’s to all those that won your giveaway. You had lots of great items to share.

  13. Nice to see you back and that you had a chance to hang out with the family for late night movies. That is wonderful! And I love ramen. I usually either go to a ramen house or make the instant kind at home. But this will inspire to make a better homemade version next time! =)

  14. This looks unbelievably good, Nami. I had no idea that you could even buy fresh ramen noodles. I am going to keep my eyes open for them now. I’m guessing in the refrigerated section, but probably more likely at an Asian market?

  15. おはようございます


  16. What a beautiful bowl of spicy shoyu ramen, my daughter will love this! I love coming here and learning how to cook such wonderful Japanese dishes! I was busy, over the long weekend even though I had the 3 days off from school(work). Plus my daughter’s birthday was Sunday! So I’m catching up on my blogging!

    I wish you could of joined us for lunch too, but then I wish I was in SF with Elisabeth meeting you.

  17. StaceyN

    Omg I just had dinner but now I want that too! lol I’m so excited about winning the chopsticks. My husband and I have started using chopsticks instead of forks so this is perfect! Thank you so much for the giveaway. <3

  18. ooh i love shoyu ramen, especially if it’s spicy and together with hanjuku tamago and chasu – must haves with ramen in my opinion! your first photo is making me hungry even though i just had lunch!

  19. So nice to hear that you had a good time with the family. Staying up late to watch children’s movies is such a fun thing to do. We did the same on Thanksgiving too – eating & watching classic movies. Just wonderful!

    I noticed a dash of sake that goes into the flavorful & tolerable spicy broth. Ooo..so delicious! Absolutely my type of shoyu ramen! Love the presentation Nami:)

  20. Hi Nami! Glad to hear that you’d an enjoyable time with your family.
    I gotta try this ramen in future! I love very flavorful soup base that’s why I’ll always use extra ingredients. 😉
    So, a bowl of tasty ramen depends on the broth and the cooking time of ramen. Another great lesson here. 😀

    Congrats to all the winners here! So sad that I didn’t win but that’s alright, I’ll try again! Haha! 😛

  21. Dear Nami

    Your ramen looks delicious but what I have not seen is actually those chilli threads because they are so elegant and can be used to make a dish look so beautiful as a garnish! I would definitely look out for them in my next trip to a Japanese grocer!

  22. I find the idea of making ramen always so intimidating because of all the various elements. I am less afraid after reading your post here. Might give it a try but I will add lots more spice. The photos are just stunning Nami.

  23. Yum! Like a lot of people, for years I thought ramen was just a cheap pack of dehydrated noodles for poor college students. The first time a friend took me to have a real bowl in a restaurant in Manhattan, I was floored and have loved ramen ever since. Yours, as always, looks like a work of art!

  24. Mae

    Hi Nami:
    I luv, luv ramen. The best shops are in the South Bay which I’ve not tried yet. Can you let me know what type (brand name) of fresh ramen noodles you use and where you can purchase them. For me, the texture of the noodles is the utmost importance followed by the broth. I have access to Maruwa, Niji-ya and Ranch 99. Thus far I’ve been buying Sun Noodles, but it comes with a packet of assari shoyu ramen soup.
    Domo arigato.

    • Hi Mae! I like to buy and check different brands of noodles, but lately I haven’t had ramen at home so I can’t quite remember. Njiya brand’s fresh ramen noodles (they pack noodles in clear plastic container) were pretty good (it’s been a while though). This package comes with soup but I’ve never tried the soup before and I just used noodles. Hope this helps. :)

  25. Katie

    Can I use kombu dashi or would that affect the flavor too much? I’m a vegetarian, so I’m planning on using a chicken-broth substitute as well. Your help is appreciated! ^_^

  26. helen

    Hello Nami,
    I really love your recipe and dishes and also like your giveaway; so when is the next time giveaway, I like to join it.
    thank you so much

    • Hi Helen! I’m glad to hear you enjoy my recipes, and thank you! I’m not sure when is the next giveaway, but the best way to be notified is to subscribe to my email newsletter. When it’s a big giveaway, I usually send out giveaway entry link to subscribers a few days before the giveaway post is public. :)

      • helen

        Hi Nami,
        thank you so much for reply my email quickly! I follow your webpage on face book, and look at news everyday. I live in a Vancouver where have many koren restaurant and have a H-Market store. I really enjoy it!
        Have a great day!

  27. Alina

    I’ve made this ramen today and it was totally delicious!!! Thank you so much Nami! :)

    I have one question though… I chose corn as one of the toppings and I must say I was really struggling while trying to pick up those little grains with chopsticks. Is there a secret to how you can eat them? Do you use a spoon or is there a special chopstick technique? :)