Traditional Shoyu Ramen Noodle Soup is so good. Shoyu ramen is SO UNDERRATED because it’s so simple compare to tonkotsu. Also because how simple it is, it’s hard to executed perfectly. My BEST Ramen recipe will take you to the right in Kyoto, Japan with the taste!
Shōyu (醤油, “soy sauce”) ramen has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case.
It is often adorned with marinated bamboo shoots or menma, green onions, ninjin (carrot), kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
We are going to use our Kaedama Fresh Ramen Packs to give you a fresh and bold taste that will delight and surprise.
Makes 4 servings.