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How To Make Shoyu Ramen – Video Recipe

How to Make Ramen in 2 Hours

It’s one of Japan’s most iconic dishes and one of my favorites. Noodles, broth, marinated egg, chashu,… Ah, what a treat! Do you know what I’m talking about? Exactly! Today I share with you how to make a delicious bowl of Shoyu Ramen.

Traditionally, Japanese ramen broth is cooked for long hours, sometimes even days. My record is 12 hours, when I cooked the ramen broth following the recipe of David Chang in his book Momofuku. The result is a broth like no other, packed with umami and worthy of the cooking time it requires.

However, for those days when we don’t feel like cooking for 12 hours to have a delicious bowl of ramen on the table, this is the ideal recipe. With a couple of hours, we’ll have the broth, tare and our favorite garnishes ready: chasu, nori seaweed, bean sprouts, marinated egg,… What more could you ask for than an easy and delicious ramen recipe!

The 4 Components of Ramen

The broth of Ramen

There is a wide variety of broths and flavorings. The most common are: pork (tonkotsu), chicken, mixed (chicken and pork) or fish. These can be flavored with garlic, onion, chives, leeks, mushrooms,… For today’s recipe, we’ll flavor the chicken broth with carrot, spring onion, ginger, and garlic.

The Ramen Tare

It’s the fundamental part of ramen. Tare distinguishes it from a soup and gives it its characteristic salty flavor. When we order a bowl of shoyu or miso ramen, what we’re really choosing is the type of tare. In other words, a bowl of ramen without tare is nothing more than broth with noodles.

Shoyu Ramen Recipe

How to Cook Ramen Noodles

This is the easiest part. Bring water to a boil and cook the noodles according to the manufacturer’s instructions. The only thing to keep in mind is that, as much as possible, I recommend using fresh noodles.

If you want to make them at home, don’t miss our recipe

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Ramen recipe, its garnishes

The garnishes of ramen are very varied. Some of our favorite side dishes are: chashu (the meat of ramen), menma (bamboo), spring onion, nori seaweed, kamaboko (fish cake) or ajitsuke tamago (egg).

About the best ramen I’ve ever had…

Ah! I can’t end this post without mentioning that ramen I had the opportunity to try in Kyoto. Wandering through the streets of one of my favorite cities in Japan, we found this restaurant with a long line of people. They gave us a number and told us to come back in a couple of hours.

When we came back, we still waited another half hour (by then, they didn’t give any more numbers, it’s one of those restaurants with limited stock, when the broth runs out, they close). After that time, we went in and ordered.

That’s when I realized that this ramen restaurant, where we traded for 20 EUR per head, was top 20 in Japan, and once we tasted the ramen, it wasn’t surprising. Here’s a picture:

For those of you who are looking for a ramen recipe that is as close as possible to what you will find in a restaurant in Japan, don’t miss this recipe.

Receta Ramen
Receta Shoyu Ramen
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5 from 4 votes
¿Amas el ramen? Prepara un delicioso tazón de shoyu ramen en casa de forma fácil en tan solo un par de horitas.
Total Time: 2 hours
Cuisine: Japanese
Servings: 6
Calories: 300kcal


Caldo de Pollo

  • 1 kg huesos de pollo
  • 500 g carne de pollo
  • 1 zanahoria pequeña o la mitad de una grande
  • 1 cebolleta
  • 2 dientes ajo
  • 20 g Jengibre
  • 3 l Agua

Tare, estilo Shoyu

Fideos para ramen



Caldo de Pollo

  • Limpiamos bien los huesos de lo pollo o, si preferís, ponemos los huesos en una olla con agua, llevamos a ebullición y descartamos el agua.
  • Aplastamos el jengibre y el ajo y ponemos todos los ingredientes en la olla, junto con el pollo y los 3 litros de agua.
  • Llevamos a ebullición y dejamos hirviendo a fuego muy lento durante 2 horas. Es importante ir retirando la espuma que vaya soltando.
  • Pasada las dos horas, colamos el caldo y ya estamos listos para preparar el tare.

Tare, estilo Shoyu

  • Aplastamos el ajo y el jengibre.
  • Añadimos todos los ingredientes a la olla y llevamos a ebullición a fuego alto.
  • Una vez empiece a hervir, retiramos del fuego.



¿Cómo servimos el Shoyu Ramen? Preparamos los fideos según las instrucciones del paquete. Cuando estén listos, añadimos en un bol 1/4 de taza (62 ml) de Shoyu tare, por cada dos tazas (500 ml) de caldo de pollo. Añadimos las guarniciones elegidas y a disfrutar.
¿Con qué acompañamos el Ramen?  Se puede acompañar con algas, huevo (ajitsuke tamago), carne para ramen (chashu), brotes de soja,…


Calorias: 300kcal | Carbohidratos: 7g | Proteina: 26g | Grasa: 17g | Grasas saturadas: 5g | Grasa transgenicas: 1g | Colesterol: 226mg | Sodio: 2524mg | Potasio: 377mg | Fibra: 1g | Azúcar: 2g | Vitamin A: 2093IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 3mg
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