Shoyu Ramen
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 15mins
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- Serves
- 4
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- Calories
- 786
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 very 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 for 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 21, 2025
Ingredients
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- Chicken stock
- 800 g
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- Ramen noodles
- as needed
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- Light soy sauce
- 4 tablespoons
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- Mirin
- 60 g
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- Rice wine vinegar
- 1 tablespoon
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- Brown sugar
- 1 tablespoon
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- Sesame oil
- ½ tablespoon
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- Water
- 2 tablespoons
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- Dark soy sauce
- 2 tablespoons
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- Dashi
- 800 g
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- Ramen egg
- as needed
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- Pickled shiitake
- as needed
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- Chashu pork
- as needed
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- Nori sheets
- as needed
Tools
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kCook Multi
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Jug
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Serving bowl - small
Step preview
- Fit the Stir Tool
- Add the ingredients into the appliance bowl
- Cook without the filler cap - 1 minute, 98ºC, speed 4
- Transfer the mixture into a small jug and set aside
- Clean the appliance bowl and fit the Stir Tool
- Add the ingredients and the content of the jug into the appliance bowl
- Cook with the filler cap - 10 minutes, 98ºC, speed 4
- Divide the noodles between the serving bowls
- Ladle the broth over the noodles
- Top with the ingredients
- Serve