Shoyu ramen is one of the 4 basic ramen styles (along with shio, tonkotsu and miso) It’s a Tokyo style of ramen that uses soy sauce as the salty and umami base of the tare. Here’s how to make it.
150 ml shoyu
60 ml sake
85 ml mirin
30 g sugar
40 g salt
250 ml Rich Double Soup
5 ml rice vinegar
Aromatic Garlic Oil
300 ml rendered pork fat
50 ml canola oil
15 ml sesame oil
10 cloves garlic, lightly crushed
Noodles and Toppings
ramen noodles – straight, cooked to your liking
ajitama (ramen eggs)
menma (pickled bamboo shoots)
spring onions, thinly sliced
For the Shoyu Tare, combine the ingredients except the rice vinegar in a saucepan and bring to a simmer. Simmer for 15 minutes, allow to cool. Then strain and add the vinegar.
For the Aromatic Oil bring the oils to 200C and add the onions and garlic. Stir until the onions are browned, then strain and allow to cool.
For each bowl of ramen use 480ml hot double Soup, 60ml of shoyu tare, 40ml of aromatic garlic oil. Add the noodles, arrange the toppings on top and serve.
Top Tips for Shoyu Ramen
- Ramen toppings can vary a lot but other common toppings for shoyu ramen include naruto (pink and white fish cake) and komatsuna (a kind of Japanese leaf mustard).
- I don’t like to overdo the shoyu in the tare, but if you prefer a more pronounced soy sauce flavour you can replace some of the salt with extra soy sauce.
- Adjust the amount of tare and oil to your own taste. If you prefer it a little saltier, add more tare. If you like it lighter, add less oil.