Shoyu Ramen

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    790

There are many riffs on ramen flavourings (known as a tare) across Japan and shoyu, or soy sauce, is most popular in the capital, Tokyo. This recipe is simple, particularly if you have homemade stock in the freezer, and will satisfy your ramen cravings with a warming, salty broth seasoned with soy, mirin, and rice wine vinegar. This recipe will be most flavourful if homemade stock and dashi is used, you can take the chicken broth recipe from our Torikotsu Ramen and use half for this recipe and freeze half for a later date for maximum flavour. The same applies to our Dashi recipe, but if you don’t have the time, try to use a good quality stock base and dashi powder to ensure your broth has plenty of flavour.

recipe updated May 7, 2025

Ingredients

  • Chicken stock icon
    Chicken stock
    800 g
  • Ramen noodles icon
    Ramen noodles
    as needed
  • Ramen egg icon
    Ramen egg
    as needed
  • Light soy sauce icon
    Light soy sauce
    4 tablespoons
  • Dark soy sauce icon
    Dark soy sauce
    2 tablespoons
  • Mirin icon
    Mirin
    60 ml
  • Rice wine vinegar icon
    Rice wine vinegar
    1 tablespoon
  • Brown sugar icon
    Brown sugar
    1 tablespoon
  • Sesame oil icon
    Sesame oil
    ½ tablespoon
  • Water icon
    Water
    2 tablespoons
  • Dashi icon
    Dashi
    800 g
  • Pickled shiitake icon
    Pickled shiitake
    as needed
  • Chashu pork icon
    Chashu pork
    as needed
  • Nori sheets icon
    Nori sheets
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Heatproof bowl
  • kCook icon Large serving bowl

Step preview

  1. Attach the Stir Tool
  2. Add light soy sauce, dark soy sauce, mirin, rice wine vinegar, brown sugar, sesame oil and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until dissolved - 1 min, 100°C, Stir 1
  5. Transfer content of Cooking Chef XL Bowl to heatproof bowl then set aside
  6. Clean Cooking Chef bowl
  7. Attach the Stir Tool
  8. Add chicken stock and dashi to the Cooking Chef XL Bowl
  9. Transfer content of heatproof bowl to Cooking Chef XL Bowl
  10. Cook with splashguard fitted until fragrant - 10 min, 100°C, Stir 1
  11. Add ramen noodles to a clean large serving bowl
  12. Ladle broth into large serving bowl
  13. Top with Ramen Egg, pickled Shiitake, Chashu pork and nori sheets
  14. Serve
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