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+ servings
Noodle soupw ith corn, green onions, bamboo shoots and fish cake

Shoyu Ramen

Shoyu ramen is made from a pork stock flavored with soy sauce (among other ingredients) and has an incredible umami taste.
Course Soup/Stew
Cuisine Japanese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 304kcal




  • Combine all the ingredients except the ramen noodles, corn, bamboo shoots and optional toppings in a large pot.
  • Bring to a simmer and simmer for 20-30 minutes on low heat, covered.
  • Strain the broth and place it back in the pot.
  • Place cooked ramen noodles, corn and bamboo shoots in a bowl and pour the broth over the top.
  • Garnish with the optional ingredients and serve hot.


  • Combine all the ingredients in a saucepan and bring to a simmer.
  • Simmer, uncovered, for 15-20 minutes, or until all the liquid has evaporated.


  1. You can substitute chicken stock for the pork stock if you need to.
  2. Using a good quality soy sauce will improve the flavor of the broth.
  3. You can use ginger paste instead of fresh ginger if that's all you have.
  4. You can leave out bonito flakes and substitute with 2 teaspoons of fish sauce - or just leave them out.
  5. The toppings listed in the recipe are what I typically use and is what is typical in this ramen, but try one of the options in the post above if you want to be more creative.
  6. Cook the menma while the ramen broth is simmering so everything is ready together.


Serving: 1bowl | Calories: 304kcal | Carbohydrates: 40g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 2732mg | Potassium: 908mg | Fiber: 2g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg