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Shoyu Ramen Soup

A rich, flavorful Japanese ramen soup with a savory soy-based broth, tender slices of pork, soft-boiled eggs, and fresh vegetables. This simplified homemade version delivers authentic taste without the hours of traditional preparation.

70 minHardServes 4480 cal/serving

JapaneseSoupStovetopStandardHigh Protein

Ingredients

  • 1 lb pork belly, sliced
  • 2 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 6 green onions, chopped, whites and greens separated
  • 8 cups chicken broth
  • 1/2 cup soy sauce
  • 3 tbsp mirin (sweet rice wine)
  • 2 tbsp sake
  • 1 tbsp toasted sesame oil
  • 4 oz shiitake mushrooms, sliced
  • 4 large eggs
  • 1 lb fresh ramen noodles (or dried)
  • 1 cup bean sprouts
  • 2 baby bok choy, halved
  • 1 sheet nori (dried seaweed sheets), cut into strips
  • 1 tsp chili oil (for serving)

Instructions

  1. 1

    Start by preparing the soft-boiled eggs. Bring a small pot of water to a boil, then carefully lower 4 large eggs into the water. Cook for exactly 6 minutes for soft-boiled eggs with runny yolks, or 7 minutes for slightly firmer yolks.

  2. 2

    Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs and set aside.

  3. 3

    In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Add 1 lb sliced pork belly and cook until browned and crispy on the edges, about 5-7 minutes. Transfer the pork to a plate, leaving the fat in the pot.

  4. 4

    Reduce heat to medium and add 4 minced garlic cloves, 2 tbsp minced fresh ginger, and white parts of the 6 chopped, whites and greens separated green onions to the pot. Sauté until fragrant, about 1-2 minutes.

  5. 5

    Add 8 cups chicken broth, 1/2 cup soy sauce, 3 tbsp mirin (sweet rice wine), and 2 tbsp sake to the pot. Bring to a gentle simmer.

  6. 6

    Add 4 oz sliced shiitake mushrooms and simmer for 10 minutes to develop the flavors. Stir in 1 tbsp toasted sesame oil.

  7. 7

    While the broth simmers, cook 1 lb fresh ramen noodles (or dried) according to package instructions in a separate pot. Drain well.

  8. 8

    In a small pan, quickly stir-fry 2 halved baby bok choy with a splash of water until just wilted, about 2-3 minutes.

  9. 9

    To assemble the ramen bowls: Divide the cooked noodles among four serving bowls. Ladle the hot broth over the noodles.

  10. 10

    Top each bowl with slices of the cooked pork belly, halved soft-boiled eggs, 1 cup bean sprouts, wilted bok choy, the green parts of the green onions, and 1 sheet cut into strips nori (dried seaweed sheets).

  11. 11

    Drizzle with 1 tsp chili oil (for serving) if desired and serve immediately.

Questions

Can I make Shoyu Ramen Soup gluten-free?

Yes. The gluten in this entry is 1/2 cup soy sauce, 1 lb fresh ramen noodles (or dried). Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Shoyu Ramen Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Shoyu Ramen Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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