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Shoyu Ramen

Non-vegEasy

Diet: Non-veg

Shoyu Ramen is a Japanese dish. Cook noodles separately so the broth stays clear.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shoyu Ramen. The photograph includes egg, fish cake and other toppings that differ from the chicken toppings in this recipe.
The photograph includes egg, fish cake and other toppings that differ from the chicken toppings in this recipe. Representative photograph of Shoyu Ramen. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Broth

Noodles

Toppings

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Broth · About 15 min

  1. Simmer 1400 ml chicken stock, 60 ml soy sauce, 20 ml mirin, 15 g ginger, sliced, 10 g garlic, crushed for 15 minutes; remove ginger slices.

Noodles · About 4 min

  1. Boil 400 g fresh ramen noodles, 2500 ml water for the package time, usually 2–4 minutes; drain into bowls.

Finish · About 3 min

  1. Add chicken and pak choi from 300 g cooked chicken, sliced, 200 g pak choi, 40 g spring onions, sliced, 2 nori sheets, cut to broth for 3 minutes; chicken must reach 74°C / 165°F. Pour over noodles and add spring onions and nori.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Cook noodles separately so the broth stays clear.
  • Judge Shoyu Ramen by the texture and doneness signs in its steps. Your pan and heat affect how long Shoyu Ramen takes to cook.

Substitutions

  • Use vegetable stock and tofu for a meat-free adaptation.

Storage

  • Get perishable Shoyu Ramen into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Shoyu Ramen within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Shoyu Ramen to 74°C / 165°F, stirring or turning it for even heating. When Shoyu Ramen is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Shoyu Ramen includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Shoyu Ramen becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Shoyu Ramen one day ahead. For Shoyu Ramen, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shoyu Ramen on the day of serving.

FAQ

What matters most when making Shoyu Ramen?

Cook noodles separately so the broth stays clear.

What can I substitute in Shoyu Ramen?

Use vegetable stock and tofu for a meat-free adaptation.

Can I prepare Shoyu Ramen ahead?

Prepare the measured ingredients for Shoyu Ramen one day ahead. For Shoyu Ramen, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shoyu Ramen on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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