Shoyu Ramen from Scratch

You don’t need a recipe to make shoyu ramen! Once you have made your stock, chashu (and its broth), menma, and garlic paste, all that remains is to cook your noodles and arrange the food in your bowls.

links to recipes for shoyu ramen
ramen broth chashu and broth
ramen garlic paste menma: bamboo

Ramen Broth Flavored with Soy Sauce
Shoyu Ramen
based on the recipe in
The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
page 338
serves 4

Broth and Noodles

  • 13 ounces dried chukasoba noodles, cooked and drained
  • 4 cups ramen stock, heated—for this I used the lighter clear stock made with chicken
  • 3/4 cup chashu broth
  • 4 teaspoons garlic paste


  • 12 to 20 slices chashu
  • 1 cup menma
    home-made, or buy some nice spicy bamboo
  • 2 scallions, green parts only, cut into rings
  • 1 nori sheet, cut into 8 rectangles
  • toban jiang, condiment
  • ninniku-dare (garlic ramen condiment)

Place 4 bowls in a low oven or in hot water to warm them. Have toppings at hand and ready to serve. Into each bowl, put 1 teaspoon of garlic paste and 3 Tablespoons of chashu broth. Divide noodles among the bowls. Add 1 cup of hot ramen stock. Lift and stir the noodles with tongs to mix noodles, flavorings, and broth. Add toppings to each bowl and serve with more garlic paste, toban jiang, and white pepper on the side.

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