Easy homemade spicy shoyu ramen recipe. Top with soft boiled egg, fish cake, nori and fall-apart tender chashu, this delicious bowl of spicy delight will sure satisfy your ramen craving!
Are you ready for some toothsome noodles, melt-in-your-mouth chashu pork, pickled bamboo shoots, fresh chopped scallion and a spicy broth that you can’t stop slurping? I hope you are hungry because we’re going to make some hot bowl of Spicy Shoyu Ramen together.
This spicy delight was requested from my friend Cindy from Weeknite Meals before the summer and I finally finished my recipe after testing several times. If noodle soup is your comfort food, you are going to enjoy this one.
What is Shoyu Ramen?
‘Shoyu’ means soy sauce in Japanese. Shoyu Ramen simply refers to ramen served with a soy sauce base broth that is usually in a clear, brown color. If you’re in Tokyo, Shoyu is the most familiar form of ramen you’ll find.
To make a good bowl of ramen is an art form itself. Ramen chefs pull together different elements to define the bowl of noodles. Even the simplest of ramen requires close attention to the ingredients, be it the broth or noodles, making sure each one interacting harmoniously. But, please don’t let this stop you from making ramen at home. So long you have a well-stocked Japanese/Asian pantry, it is possible to whip up ramen bowl that is of chef’s quality. The beauty of homemade ramen is you get to control the saltiness of the soup.
The Key Ingredients for Spicy Shoyu Ramen
Since we’re making Spicy Shoyu Ramen today, the key ingredient for the recipe is spicy chili bean paste (la doubanjiang). You can always make slight modification with the spiciness level. If you can’t handle spicy food at all, you can use regular chili bean paste (doubanjiang) instead.
The Noodles
The noodles used in Shoyu Ramen is usually the springy curly type. In my local Japanese grocery stores, they sell packages of fresh ramen noodles (with soup packages included, but I don’t use them). Sun Noodles make great noodles if you can find them locally.
The Broth
We all know that the broth defines ramen. It is what brings the dish together. But not many of us have the time to simmer the soup stock with bones and all for hours. To avoid compromising the flavor of homemade ramen broth, dashi is elemental to give it the extra depth. The rest is all about putting together the other condiments such as soy sauce, chili bean paste, sesame oil, chicken stock, sake and aromatics such as ginger and garlic in a pot and bring everything to a boil. A little bit of salt and sugar goes a long way. This will a yield a flavorful, rich soup in less time.
The Toppings
There are various toppings that can go into this Spicy Shoyu Ramen. In this recipe, I top the ramen with chashu pork, menma (bamboo shoots), narutomaki (fish cake), scallion, shiraga negi (Japanese green onion), nori and soft-boiled egg. It may read like a long list of toppings, but you can definitely decide what you’d like to add on to your ramen. Feel free to keep it simple or complex as you like, although I do think that a soft-boiled egg is almost compulsory. You can make ramen egg which I shared here.
The workflow of assembling the ramen is to gather all your toppings first. Follow by cooking the soup broth and then the noodles. Make sure you cook the noodles just al dente because the hot broth will continue to cook the noodles. Soggy noodles in ramen is a no-no. When the bowl is ready, serve and slurp! Swirl in a little bit of la-yu (Japanese chili oil) if you like an extra kick of spice. Enjoy!
Try Other Ramen Recipes Similar to Spicy Shoyu Ramen
Tsukemen (Ramen with Dipping Sauce)
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- 2 packages ramen noodles
- 1 Tbsp sesame oil (roasted)
- 2 cloves garlic (minced)
- 1½ inch ginger (minced)
- 2 tsp Doubanjiang (spicy chili bean sauce/broad bean paste)
- 2 cups chicken stock/broth
- 2 cups dashi
- 2½ Tbsp soy sauce
- ½ Tbsp sake
- 1½ tsp salt (kosher or sea salt; use half if using table salt)
- 1 tsp sugar
- Homemade Chashu
- Menma (fermented bamboo shoots)
- 1 soft-boiled egg
- green onion/scallion (chopped)
- 2 nori (seaweed)
- 2-4 slices Narutomaki (fish cakes)
- Shiraga Negi (Recipe)
- Korean Chili Thread (optional)
- white pepper powder
- la-yu (Japanese chili oil) (for more spice)
- 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.
- Prepare noodles. In a large pot, fill 2/3 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.
- Meanwhile, mince garlic and ginger.
- Heat sesame oil in a pot that fits 4 cups of water. Add garlic and ginger and sauté until fragrant.
- Add spicy chili bean paste and stir.
- Add the rest of Soup ingredients and simmer for a few minutes.
- Check the flavor. It should be a little salty. Strain the soup through cheese cloth and put the soup back into the pot.
- Keep the soup simmering (not boiling) until you are ready to serve.
- 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.
- Drain the noodles completely and put it in a serving bowl.
- 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.
Editor’s Note: The post was originally published on Nov 28, 2011. The content and photos have been updated in July 2017.
looks beautiful nami! Such a flavorful dish. You inspire me to cook more Japanese more often which I love. So thank you for sharing your awesome posts.
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!
Yes, the dried one works the same way. But fresh noodles are much tastier~~! 😉
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
Menma has certain flavor, so it’s not just bamboo shoot. It’s very common topping for ramen. 🙂
Did not win again 🙁 I hope I win your future giveaways.
Anyways that ramen seriously looks so amazing, looks like it came out from the kitchen of a five star hotel.
Nami, your ramen look so delicious. I don’t mind to have a extra big serving…. any more left? Have a nice day.
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 🙂
There’s nothing better in Winter than a big bowl of this-yours looks wonderful Nami. And welcome back from your holiday!
lovely bowl of ramen!
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 .
This lovely dish puts those packages of dried ramen to shame. Excellent work Nami and so glad you enjoyed the long weekend.
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!!
that is just so pretty Nami! Glad you had a lovely Thanksgiving break with your family.
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.
Ingredients:
Soft boiled egg (see my How To page), peeled
200ml dashi stock
100ml soy sauce
100ml mirin
1 tsp. rice vinegar
Directions:
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.
Nami, this looks so wonderful and delicious! I’ve never made homemade ramen broth, I will have to try making your recipe soon!
I never quite think I’m going to get the soup base right…this is one of my favorite dishes. I want this for lunch!
I don’t have half the ingredients but if I did it would be tonight’s dinner! As usual Nami, this looks fantastic 🙂
Oh my goodness! I love that little mushroom chopstick holder! My son would love it too – he has a bit of a thing for mushrooms…
I love ramen and your ramen looks so delicious. Wish I can have a bowl right now.
Congrats to all the winners !!
The color of the broth looks incredible, spicy and hearty. Perfect for the current weather.
Gorgeous noodle bowl! I want some right now, and it’s breakfast time for me 🙂
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!
What a beautiful ramen..very appealing and delicious looking! I adore your photos, too! Congrats to all winners!
Nami, have a wonderful week ahead, and safe trip soon!!
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!
Congrats to all the winners! Ramen looks so colourful and delicious Nami 🙂
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!
My kids love ramen noodles, but I prepare it more Americanized – chicken, carrots, celery… This looks beautiful. I love the chile thread garnish. Reminds me saffron!
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!!
This looks so delicious! I made Ramen for the first time recently, it’s so good! Can’t wait to try this one. I’m so glad you had a nice weekend with your family, sounds lovely!
Nami, this looks like the perfect bowl of ramen!! I need you to come to my apartment and make it for me! 🙂
This one looks good Nami. I will try this one tomorrow.
Nami, this looks lovely! I have cooked with soba, but I have never cooked with fresh ramen.
Delicious bowl of Ramen…. Nami.
I can really enjoy one of this now.
I am too getting back to blog today, had a crazy but lovely weekend with family..
B/W did not win again:-(….
Next time 🙂
Hi Nami
Your shoyu ramen looks perfect. I think I’d be happy eating this everyday at this time of year. Love the bowl you served it in, too.
And congrats to your winners!
Wow! What an unbelievable bowl of goodness! Everything good is in it! I’d love to try this recipe. Thanks for sharing, Nami! Glad your weekend was fun!
Oh yes, a biiiig bowl of your ramen (spicy for me pls ;)) would be perfect for dinner now! Thank you so much for sharing, Nami!
Beautiful! I always make ramen for the boy, but we prefer miso ramen. And with dashi powder it’s so fast and nutritious, too :).
I would have a hard time choosing between this and your corn chowder! You eat so well at your house 🙂
Nami, this looks absolutely delicious and perfect for cold evenings! 🙂
My daughter loves Ramen noodles. I learnt some new ingredients from you to add in her noodles .
Oh Nami, I would love a bowl of this!! I love Japanese noodle dishes so much! Yum!
I want this for lunch today–love the combination of colors and textures you have in that bowl!
presentation is fabulous looks wonderful
This looks both beautiful and delicious – I’m crazy about ramen. I can tolerate somewhat spicy, just not too spicy, so this is great!
Oooh this looks delicious! Just like what I would get at the ramen store here! Can’t wait to try it!
This sounds fabulous as always Nami! I’m glad you enjoyed the long weekend!
Delicious! Easier than I had expected too – love it!
Wow this looks super awesome Nami! I wish I had the patience to make something like this, I bet it taste amazing.
I love ramen and this looks so delicious. You have such a gift for making food look beautiful, Nami!
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:-)
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.
I am at home, battling a cold right now, so I can’t tell you how I long for a big bowl of that steaming ramen. That’s my kind of cure for what ails ya. 😉
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! =)
The first pic is goregous… a stunning bowl!! I love spicy ramen, thanks for sharing!!
Hi Nami, welcome back to the web! 😉
The bean paste makes the soup more kind of yellow?
The red chilli peper threads give the dish a unique look on the picture, or I think the red threads are chillie, right?
You cook restaurant food 🙂 since I have no idea about Japanese cooking I just treat myself like this in restaurants 🙂
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?
I love your photography and detailed description and instructions. The soup looks great!
I would love to try making this for my daughter.
When I see the word “Spicy” I am sold!! That is a lovely bowl of ramen.
That ramen looks soo good! I have to try it!
おはようございます
ラーメンとかうどんのスープを手作りっていいですね〜〜
とっても難しいので、私はあんまり作らないのですが
今度うどんのスープとか作る事があったら、教えて下さい！！
Nami, I am so glad that you posted this recipe, you know how I love noodle soups…:D)!! This is definitely something that I’d try over the weekend, I can’t wait…!!
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.
These spicy noodles are making my mouth water! How beautiful too!
What a flavorful dish! The soft-boiled egg on top looks beautiful!
at first glimpse at your photos I though those red pepper threads are saffron threads and was thinking : wow, those are so long threads LOL silly me.
Glad to hear you had a wonderful weekend. this dish looks great!
Wow – so excited that i am one of the winners 🙂 Fabulous soup – with a little Kimchi (i know i am addicted) i can eat this all day long 🙂
What a stunning dish, Nami! I love all of the colors. This soup sounds spectacular. And look at those red chili pepper threads…too cool! x
Oh the essential good broth in that bowl of shoyu ramen! This is a perfect one-dish, esp for the chilly weather. Brightens up a foggy day too 😀
It look even better than those from ramen shops. You’re a genius Nami 🙂
Beautiful dish with clear steps on how to prepare the broth. How i wish i could cook those shoyu raman like you too.
I love, love ramen!!
I am so awed at your beautiful creations — have to try this recipe, soon!
Congrats to the giveaway winners 😀
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
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!
Love the ramen recipe! Can’t wait to make the soup, especially when it’s so cold this week. 🙂
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:)
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! 😛
love love love Ramen but never make it at home…may have to try!
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!
even though it is getting warmer now, the soup still appeals to me. I love the richness of this stock!
This looks delicious!! I think I’d go extra spicy!!
I want I want! I can eat ramen everyday! This reminds me when I was in Japan, I had noodles almost everyday! 🙂
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.
Nami, what can I say? This is a work of Art in miniature! If it tastes as good as it looks then WOW!
Oh my gosh, can I come over for dinner??? LOVE this post. Thanks for sharing the recipe!
I am definitely bookmarking this… very yummy 😀
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!
wow what a bowl of wonder. I am a huge fan of ramen noodle and have attempted in my kitchen but mostly tonkosu ramen. This will definitely go on to my to-cook-list. Thanks for sharing.
On cue for me to try!
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. 🙂
Thank you Nami for the great recipe. I will definitely try it out.
Hi Rogelio! Thank you!! I hope you will like this recipe! 🙂
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! ^_^
Hi Katie! Sure, you can use kombu dashi. 🙂
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
Helen
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. 🙂
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!
Helen
Vancouver has lots of Japanese restaurants and I love the city! 🙂
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? 🙂
Hi Alina! I’m so happy to hear you enjoyed this recipe! Thank you for your kind feedback! We usually serve ramen with a pair of chopsticks and a special Chinese style spoon (we call it “renge”). It looks like this:
http://product.rakuten.co.jp/product/-/8a4a91839c4fa823a6d7a49463ce23dc/?sc2id=gmc_501061_8a4a91839c4fa823a6d7a49463ce23dc&scid=s_kwa_pla
Hope that helps! 🙂
I made your spicy shoyu ramen soup today, and it turned out perfect! I made my own chashu, ramen eggs and menma. I am lucky to have a large Japanese market near my home where I found everything I needed. I will be trying the miso ramen soon. Thank you for the wonderful recipes!
Hi Leslie! I’m happy to hear that you liked this recipe! Wow, you did a great job making all the toppings! Yes, we’re very lucky to live near Japanese supermarkets as a lot of Japanese ingredients are unique and hard to find it elsewhere even in Asian grocery stores… Hope you like the miso ramen too! 🙂
You have some great recipes here, will be trying some of them tonight!
Thanks!
Hi Alex! Thank you! Hope you enjoy my recipes! Thanks for stopping by. 🙂
Hi I was wondering would it be ok to leave the chicken stock and the sake
out of this recipe and just use water in instead .
Hi Chris! Are you vegetarian? If not, I still recommend using chicken stock for more flavor. Water is okay but it’s a bit too bland and doesn’t create the “depth” of the flavor. 🙂
I am vegetarian thank you . I’ll be trying this once the ingredients get delivered
Hi Chris! I see! Then please use 4 cups of Kombu dashi total (instead of 2 cups chicken broth and 2 cups of dashi).
https://www.justonecookbook.com/how-to-make-kombu-dashi-vegetarian-dashi/
Water doesn’t give any umami flavor, and kombu will definitely help! That’s best you can do without chicken broth or regular awase dashi (bonito flakes + kombu kind).
Thanks a lot for your precise instructions! Last night I managed to do ramen including homemade ramen eggs and charshu meat which I made for the first time following your recipe. It was a big hit, especially charshu which went out better then those we usually eat in local ramen restaurants. As my husband is a ramen fan, we often eat ramen out so can compare places and tastes. I hope next time I’ll make more soup and toppings to enjoy ramen for two or three days.
Hi Olha! I’m so happy to hear you and your husband enjoyed this simple recipe. Compared to ramen shop, we spend much less effort and time. Yet I think this ramen recipe is much better than packaged ramen soup you can get from Japanese grocery stores. The ramen shops I go make great soup so I know this is not comparable but I think it’s pretty good overall. Thank you for your kind feedback! Try miso ramen or vegetable ramen (you can add chashu). Their soup is rich and delicious!!!
Really like ramen — but then I’ve never met a noodle dish that I didn’t like! This looks terrific — flavorful, colorful, fun to eat. Thanks!
These are some great recipes.
Hi David! Thank you for your kind words!
If you really want to make it interesting, then add a quarter of a teaspoon of yuzu zest to the soup. There’s a Ramen restaurant near me in Nakameguro called Afuri that does a yuzu shouyu that’s delicious, so I tried it at home with great results.
Hi Angelo! Thank you for your suggestion! It’s Yuzu season now and some of the Japanese grocery stores here sell yuzu (but $3 for one yuzu!). We featured Afuri’s Yuzu Shio on the blog before:
https://www.justonecookbook.com/japanese-ramen-guide/
I love everything with yuzu~~. Thanks for your feedback. xo
I made them and they’re REALLY good! I was wondering if I could / should use the liquid left from the chashu as tare for the ramens, before pouring the soup?
Hi Yowan! Thank you for your kind feedback! I’m so happy you enjoyed it! Sure, you can use the tare. 🙂
Made this for dinner today. It was SO delicious!
Hi Emily! I’m so happy to hear that. Thanks so much for your kind feedback! xo
Just made this and it was easy and fantastic! We also added two chopped jalapeños to the soup (pre-strained) for some extra spice. The broth is quite salty but was to my taste and perfectly spicy.
When I first made the soup I was afraid it wouldn’t be enough for two so I doubled the recipe, but we have a lot left over- I forgot the noodles will take up a lot of room in the bowl!
I had it with ramen egg, green onions, sesame seeds, and a drizzle of sesame oil. My boyfriend had the same plus shrimp and sautéed mushrooms.
Delicious and super easy!
Hi Cameron! Thank you for trying this recipe and for your kind feedback! I’m glad you and your BF enjoyed it. Yes because of the noodles, we do not need that much liquid. I made the same mistake before too. 🙂
Another delicious recipe: this broth is very fragrant and quick to put together! I didn’t have any chashu ready, and fish cakes are not available where I live, so I had to make some substitutions. But we enjoyed a very good dinner!!!
Hi Rolanda! I’m so happy to hear you enjoyed this recipe. Thank you for your kind feedback! xo
I left out the doubanjiang or spicy chili bean paste because I made this for my kids. It was delicious! Thank you.
Hi Katie! So happy to hear you enjoyed this recipe with your children! Thank you very much for your kind feedback. 🙂
This looks really nice. Just wondering, have you ever made Taiwan Ramen (I think it’s a Nagoya specialty, maybe?) before? I tried to find a recipe, but their a little hard to come by.
Hi Liliana! Taiwan Mazesoba, right? Not yet… I want to, but I can’t find the right texture of noodles. I’ll try to make it one day, and I added it to my list. 🙂
Hi Nami,
I love your recipes and your detailed instructions!
I want to make Shoyu Soup Broth – do I just leave out the chili paste?
Also, I am cooking for 16 people. Should I multiply the soup ingredients by 8?
Thank you SO much!
Hi Ivy! I would say the chili bean paste is crucial in this short ingredient list… If someone is not into spicy, I recommend getting non-spicy doubanjiang (https://www.justonecookbook.com/doubanjiang-chili-bean-paste/). Yes, you will need to multiply that. Adjust the saltiness based on your stock because some are saltier than others. 🙂
I made this four times now. Super delicious. My son doesn’t like things too spicy, so I went with the regular broadbean paste. Success. Instead of the pork I made Karaage chicken. That worked well too. Once we even just had vegetarian toppings. I think you can get really creative with the toppings and never get bored. Thank you for giving us this yummy and easy to follow recipe.
Hi Kayelle! Definitely! It’s great that you are very creative with your toppings and I like your thinking! 🙂 Thank you so much for your kind feedback!
First time I have attempted anything like this and it was definitely a success! I started by making ramen eggs, then the stock. I used chicken, edamame, shiitake mushrooms and an egg as toppings. The only thing that was a little tricky was getting everything ready at the same time: the noodles, the heated stock and the toppings all need to be at the right temperature. I will definitely be making this again at some point. I would like to replace the chicken with pork belly next time.
Hi Helen! Thank you for trying this recipe and I’m happy to hear you enjoyed it! Once you tried making ramen, you can set up everything much faster and in a more efficient manner next time. You know what needs to be done, so you will do better! Hope you enjoy making ramen at home! 🙂
Hi Nami,
Was wondering if you have the intention to make a tonkotsu based ramen at some point? I was going to make this without the spicy bean paste. But would also love to see a tonkotsu ramen as well!
Hi Ollie! It takes HOURS (DAYS if you have to prepare the rest of ingredients) and we don’t really make this broth at home in Japan (unless you are ramen fanatic and really want to make your own tonkotsu broth). At this time, I don’t have the plan. Maybe one day. 🙂 Thank you for your request. I think there are some tutorials on Tonkotsu broth online. It’s a pretty daunting process! xD