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Homemade Shoyu Ramen Noodles (Soy Sauce Flavored Chuka Soba)
5 from 6 votes

Homemade Shoyu Ramen Noodles (Soy Sauce Flavored Chuka Soba)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
Servings: 2 servings
Calories: 548 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 2 portions ramen noodles
Broth
  • 1000 ml water
  • 3 chicken wings
  • 10 g dried sardines niboshi
  • 15 g bonito flakes katsuobushi
  • 10 g dried kelp kombu
  • 20 g ginger root
  • 2 cloves garlic
  • 50 g Japanese leek green part, naganegi
Tare
  • ½ tbsp lard
  • 50 g chicken skin
  • 100 ml water
  • 50 ml soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • ½ tsp sugar
  • 1 pinch salt
Topping suggestions
  • pork chashu braised pork belly
  • egg or soft boiled eggs, ramen style
  • bamboo shoots menma, seasoned, menma
  • narutomaki fish cake narutomaki
  • nori seaweed nori, sushi
  • green onion finely chopped

Instructions

Broth
    Cup of Yum
  1. Pour 1000 ml water into a large pot and add 10 g dried kelp (kombu) and 10 g dried sardines (niboshi), soak for 30 minutes. After 30 minutes, place the pot on the stove and heat on medium. Heat to almost boiling.
  2. Once it's almost boiling, turn the heat down to simmer and add 3 chicken wings, 15 g bonito flakes, 20 g ginger root, 2 cloves garlic and 50 g Japanese leeks (naganegi). Simmer for 30 minutes. (While it's simmering you can work on the tare steps below.)
  3. When 30 minutes have passed, pour the broth through a sieve lined with kitchen paper.
  4. The completed broth should be golden and clear.
Tare
  1. Heat a small sauce pan on low/med-low and add ½ tbsp lard. Once it's melted, add 50 g chicken skin.
  2. Fry the chicken skin until crispy/browned on both sides and the fat has rendered out, this typically takes about 10 mins.
  3. Remove chicken skin (you can eat it or use it as topping), then add 100 ml water, 50 ml soy sauce, 1 tbsp sake, 1 tbsp mirin, ½ tsp sugar and 1 pinch salt to the pan. Simmer for 15 mins.
  4. Divide into two bowls or allow to cool and store in the fridge until you are ready to use it.
Assembly
  1. Cook 2 portions ramen noodles according to the instructions on the packaging.
  2. Add half of the tare to each of the two bowls. (If you increase the recipe, divide accordingly.)
  3. Add 300ml of hot broth to each bowl and mix.
  4. Drain the water from the cooked ramen noodles and place an equal portion in each bowl.
  5. Add the toppings of your choice.
  6. Enjoy!

Notes

  • If you have space on your stove you can make the broth and tare at the same time to speed things up
  • NOTE: The nutritional value is based on when you drink up the soup (we rarely drink up the soup when it comes to ramen)

Nutrition Information

Calories 548kcal (27%) Carbohydrates 83.2g (28%) Protein 25.1g (50%) Fat 10.6g (16%) Saturated Fat 3.5g (18%) Polyunsaturated Fat 1.7g (10%) Cholesterol 126mg (42%) Sodium 3111.5mg (130%) Fiber 7.2g (29%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 548

% Daily Value*

Calories 548kcal 27%
Carbohydrates 83.2g 28%
Protein 25.1g 50%
Fat 10.6g 16%
Saturated Fat 3.5g 18%
Polyunsaturated Fat 1.7g 10%
Cholesterol 126mg 42%
Sodium 3111.5mg 130%
Fiber 7.2g 29%

* Percent Daily Values are based on a 2,000 calorie diet.