📺 Watch How to Make This Shoyu Ramen

Join us as we explore what makes a bowl of ramen truly the best ramen you’ll ever taste.

The BEST Ramen Recipe is Here!

FINALLY!!!

My Asian at Home version of ramen is here—WHOOTWHOOT~!

Is anyone else as excited as I am?! Because this might just be the BEST shoyu ramen recipe you’ll ever find online!

When Jacob and I had this unforgettable bowl of shoyu ramen in Kyoto, we were absolutely blown away. It was so clean and simple, yet the flavor ran so deep. We always thought tonkotsu was the king of ramen—but we were wrong.

When done right, a good shoyu ramen can easily beat your average tonkotsu. The simplicity of it is what makes it so underrated—and so hard to master. But that’s where this recipe comes in.

I’ve broken it all down for you so you can recreate that soul-soothing Kyoto flavor in your own kitchen. This might be the simplest and most authentic shoyu ramen recipe out there—but even then, I highly recommend watching the video to get all the tips and details.

Let’s bring a little Kyoto into your home—one slurp at a time. 🍜

It all starts with pork neck bones. You can easily find pork neck or backbones at your local Asian grocery store—or just ask your butcher! Chances are, they have it at a very affordable price.

Place the pork neck bones in a large mixing bowl and cover them with cold water. Let them soak for about an hour—this helps draw out the excess blood from the bones and meat, giving you a much cleaner-tasting broth.

Bring a large pot of water to a boil—enough to fully cover the pork bones. Carefully add the pork neck bones and blanch them for 5 to 8 minutes. This process helps remove bone fragments, excess blood, and impurities. Once the water comes back to a boil, drain it and discard. These are the “dirty” flavors we don’t want in our broth. Rinse each pork bone under cold running water to clean thoroughly.

Quickly rinse out the pot, then return the cleaned pork bones to it. Add ginger, garlic, leek, kombu (dried kelp), chicken powder, and fresh water.

Bring it to a boil over high heat and let it boil hard for 15 minutes. During this time, use a skimmer to remove any foam and scum that rise to the surface. Avoid stirring—just skim.

Now, cover the pot and reduce the heat to medium. Let the broth simmer for 3 hours—do your best not to lift the lid or stir. Just let the magic happen!

After 3 hours of simmering the broth, it’s time to add 2 pounds of pork belly or pork butt to make chashu. Simmer the pork until it’s tender and fully cooked. If you’re using one large piece, cook it for about 1 hour and 20 minutes. If you’re using two 1-pound pieces, simmer for 45 minutes.

Meanwhile, let’s make the tare!
Combine all the tare ingredients in a saucepan and bring it to a boil over high heat. Let it boil hard for 5 to 7 minutes, then remove from heat and let it cool completely.

Once the chashu pork is done cooking, turn off the heat and remove the pork pieces from the pot. Drizzle 4 tablespoons of the tare evenly over the pork to add color, then cover and let it cool in the refrigerator.

Strain the broth into a large mixing bowl or container using a large strainer. Discard the aromatic vegetables, but don’t toss the pork bones and meat! You can save and enjoy them separately. (When I run out of noodles but still have broth left, I like to add the meat from the pork bones into the soup and enjoy it with rice and kimchi!)

If you’re not planning to make 8 to 10 bowls of ramen right now, go ahead and store the broth, chashu, and tare in separate containers in the fridge—they’ll keep for up to 7 days. You can also freeze the broth in a freezer-safe container, and it will stay good for up to 30 days.

Once the chashu pork has cooled, slice it into thin pieces.
Now, let’s build your perfect bowl of ramen!

Bring a large pot of water to a boil — this will be used to blanch the bean sprouts and cook the ramen.
Meanwhile, bring 2 cups of ramen broth to a boil in a separate pot.
Blanch the bean sprouts in the boiling water for 2 minutes, then remove and drain. Set aside.

In the same pot of boiling water, cook your ramen noodles according to the package instructions.
The noodles pictured above are my absolute favorite for this recipe—they taste almost exactly like the ones we had at a shoyu ramen shop in Kyoto. I found them at my local Asian grocery store in Sacramento (Korean Plaza), so if you’re nearby, definitely check it out! Otherwise, visit your local Chinese, Japanese, or Asian grocery store—they usually carry fresh or frozen ramen or egg noodles. If those aren’t available, dried noodles will work just fine too.

Check out these dried noodles for ramen, it’s not as thick as I want for this recipe, but it will work just fine!

While the noodles are cooking, pour 1/4 to 1/3 cup of tare (depending on how salty you like your ramen) into a serving bowl, then ladle in the hot ramen broth.

When the noodles are ready, drain them and gently add to the bowl. Give them a quick stir so they soak up the broth, then arrange them neatly in the center.

Top the ramen with blanched bean sprouts, about 4 oz of sliced chashu, chopped green onions, and a soft-boiled egg. Finally, grate a fresh garlic clove directly over the bowl using a cheese grater for that extra kick.

Serve immediately while it’s piping hot and enjoy every slurp! 🍜

The BEST Ramen

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Seonkyoung Longest
• Total Time: 4 hours
• Yield: 8 to 10

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Ingredients

Units USM Scale 1x2x3x

Broth (Makes 8 to 10 servings)

• 6 lb pork neck bones
• 2 oz ginger, sliced
• 2 bulbs garlic, cut into halves
• 1 large leek, cut into half and wash every layers really well then drain
• 1 1/2 oz kombu, dried kelp
• 1 1/2 Tbsp chicken stock powder
• 24 cups cold water

Chashu (Makes 8 to 10 servings)

• 2 lb pork belly or pork butt

Tare (Sauce) (Makes 8 to 10 servings)

• 1 1/2 cups soy sauce
• 3/4 cup sake
• 3/4 cup mirin
• ginger, sliced
• 1 clove garlic, crushed

Arrange Ramen Bowl (for 1 bowl)

• 3 oz bean sprouts
• 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
• 2 green onions, chopped
• 1 soft boiled egg, cut into half
• 1 garlic cloves

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Instructions

1. Place the pork neck bones in a large mixing bowl and cover them with cold water. Let them soak for about an hour—this helps draw out the excess blood from the bones and meat, giving you a much cleaner-tasting broth.
2. Bring a large pot of water to a boil—enough to fully cover the pork bones. Carefully add the pork neck bones and blanch them for 5 to 8 minutes. This process helps remove bone fragments, excess blood, and impurities. Once the water comes back to a boil, drain it and discard. These are the “dirty” flavors we don’t want in our broth. Rinse each pork bone under cold running water to clean thoroughly.
3. Quickly rinse out the pot, then return the cleaned pork bones to it. Add ginger, garlic, leek, kombu (dried kelp), chicken powder, and fresh water.
4. Bring it to a boil over high heat and let it boil hard for 15 minutes. During this time, use a skimmer to remove any foam and scum that rise to the surface. Avoid stirring—just skim.
5. Now, cover the pot and reduce the heat to medium. Let the broth simmer for 3 hours—do your best not to lift the lid or stir. Just let the magic happen!
6. After 3 hours of simmering the broth, it’s time to add 2 pounds of pork belly or pork butt to make chashu. Simmer the pork until it’s tender and fully cooked. If you’re using one large piece, cook it for about 1 hour and 20 minutes. If you’re using two 1-pound pieces, simmer for 45 minutes.
7. Meanwhile, let’s make the tare!
   Combine all the tare ingredients in a saucepan and bring it to a boil over high heat. Let it boil hard for 5 to 7 minutes, then remove from heat and let it cool completely.
8. Once the chashu pork is done cooking, turn off the heat and remove the pork pieces from the pot. Drizzle 4 tablespoons of the tare evenly over the pork to add color, then cover and let it cool in the refrigerator.
9. Strain the broth into a large mixing bowl or container using a large strainer. Discard the aromatic vegetables, but don’t toss the pork bones and meat! You can save and enjoy them separately. (When I run out of noodles but still have broth left, I like to add the meat from the pork bones into the soup and enjoy it with rice and kimchi!)
10. If you’re not planning to make 8 to 10 bowls of ramen right now, go ahead and store the broth, chashu, and tare in separate containers in the fridge—they’ll keep for up to 7 days. You can also freeze the broth in a freezer-safe container, and it will stay good for up to 30 days.
11. Once the chashu pork has cooled, slice it into thin pieces.
    Now, let’s build your perfect bowl of ramen!
12. Bring a large pot of water to a boil — this will be used to blanch the bean sprouts and cook the ramen.
    Meanwhile, bring 2 cups of ramen broth to a boil in a separate pot.
    Blanch the bean sprouts in the boiling water for 2 minutes, then remove and drain. Set aside.
13. In the same pot of boiling water, cook your ramen noodles according to the package instructions.
14. While the noodles are cooking, pour 1/4 to 1/3 cup of tare (depending on how salty you like your ramen) into a serving bowl, then ladle in the hot ramen broth.
15. When the noodles are ready, drain them and gently add to the bowl. Give them a quick stir so they soak up the broth, then arrange them neatly in the center.
16. Top the ramen with blanched bean sprouts, about 4 oz of sliced chashu, chopped green onions, and a soft-boiled egg. Finally, grate a fresh garlic clove directly over the bowl using a cheese grater for that extra kick.
    Serve immediately while it’s piping hot and enjoy every slurp! 🍜 Enjoy!

• Cook Time: 4 hours

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