How to Make Shoyu Ramen Topped with Braised Pork and Perfect Soft-Boiled Eggs (2024)

Updated: Sep. 03, 2023

It only takes an hour to make the quick version of our shoyu ramen recipe. But if you have the time, make all the components from scratch. It's well worth the effort.

Ramen was one of my first loves. As an older child tasked with cooking for two younger siblings, I often upgraded packaged ramen for quick and flavorful meals. Then, as an adult, I visited my first Japanese restaurant and discovered the joy of shoyu ramen. Flavored with rice wine, garlic, sesame oil and soy sauce, the dish was then topped with decadent pork belly.

As I traveled more and sought out ramen shops at every stop, I realized that it was time to learn how to make my own. Armed with a pasta roller, some local pork and a dozen eggs, I practiced until I learned how to make almost traditional versions of ramen broth, flavoring sauces and garnishes, with a few home-style modifications.

This guide to making shoyu ramen includes a basic recipe, plus my favorite iterations of from-scratch broth, pork belly, ramen eggs and more.

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What Is Shoyu Ramen?

Shoyu ramen is generally made with a light, clear meat or seafood broth. This type of ramen originated in central Japan.

It’s traditional to top shoyu ramen with tender braised pork, scallion, soft eggs, bamboo shoots, seaweed and sometimes a piece of fish cake decorated with a pink swirl.Making a classic shoyu ramen typically takes at least two days, since several of the ingredients need to marinate overnight. However, it’s possible to use shortcuts and simpler methods to pull together your own version of shoyu ramen in under an hour.

In this guide, I’ll start with the easy version of shoyu ramen, but if you want to dive deeper, you’ll find recipes for deeply flavorful and fairly traditional ramen ingredients. Mix and match the more complex and simpler methods depending on how much time you have to customize your bowl.

How to Make Shoyu Ramen

This recipe makes four servings. If you choose to use from-scratch ingredients for every step, the recipes for shoyu tare, chicken stock, chashu pork, ramen eggs, marinated bamboo shoots and aromatic sesame oil are listed underneath the main recipe.


  • 2 quarts chicken broth, store-bought or homemade
  • 3/4 pound cooked meat, such as chashu pork, pulled pork or roasted chicken, chopped or thinly sliced
  • 2 soft-boiled eggs, peeled, or marinated ramen eggs
  • 2 scallions, sliced
  • 1 can bamboo shoots, rinsed, or marinated bamboo shoots
  • 4 teaspoons plain or flavored sesame oil
  • 1 cup shoyu tare (recipe below)
  • 4 portions fresh ramen noodles
  • 1-1/2 teaspoons black sesame seeds


Step 1: Heat your ingredients

Bring a large pot of water to a boil. (For ramen, unlike other kinds of noodles, you won’t add salt.)

In another pot, heat 6 cups chicken broth over medium heat. If you wish, put the additional 2 cups of broth in a separate pot and add your meat garnish. If you don’t feel like washing an extra dish, you could also add the meat to the main pot of broth.

If your soft-boiled eggs or marinated ramen eggs are cold, put them in a resealable plastic bag, squeeze out the air, and put the bag in a bowl of warm water.

Step 2: Gather your garnish

Because ramen noodles cook quickly, have everything else ready to go before you put them in the water. Slice your scallions cut them into rounds or on the bias. Lay out five slices of bamboo per serving. Get your sesame oil ready to portion.

Finally, cut your ramen eggs in half. If the yolks are runny, make sure that the halves are sitting upright so the yolk doesn’t run out.

Step 3: Prep your bowls

Once the water for your noodles comes to a boil, set out four soup bowls. Ladle 2-3 tablespoons of tare into the bottom of each one—you can always add more tare later, if desired. Add a teaspoon of plain or flavored sesame oil (see recipe below), if desired.

Step 4: Boil the noodles

Drop the noodles into the boiling water, stir so that the noodles don’t stick, and cook for 2 minutes.

Meanwhile, add 1-1/2 cups simmering broth to each of your bowls. When the noodles are done, lift them out of the pot with a strainer. Working quickly, divide them into the bowls of hot broth. If you’d like, once the noodles are in the bowls, use chopsticks or tongs to lift the noodles and fold them over neatly.

Step 5: Add your garnish and serve

Garnish each bowl with around 3 ounces of meat, half of an egg, 5 slices of bamboo shoot and a smattering of scallions. If you’d like, sprinkle on some sesame seeds. Other optional garnishes include nori, fish cake and chile flakes. Serve the ramen. You can put the extra tare and sesame oil on the table in case anybody wants to add more.

How to Make Shoyu Ramen Components

Easy Shoyu Tare


  • Dashi packets
  • 1-1/2 cups Japanese soy sauce


Prepare 1-1/2 cups dashi based on the package instructions. When done, add 1-1/2 cups soy sauce. Refrigerate until you’re ready to make your ramen.

Simple Chicken Stock

This easy chicken stock—made with the bones from a roasted chicken, or from fresh chicken wings—makes an excellent base for shoyu ramen. The ingredients below yield 3 quarts. If you don’t want to make stock from scratch, use your favorite store-bought chicken broth or stock, instead. I prefer Imagine Organicor using Better Than Bouillon chicken base.


  • The bones from one roasted chicken, plus any remaining skin or bits of meat, or 2 pounds fresh chicken wings


In a large pot, cover the chicken bones with water by at least 4 inches. If using wings, make sure you’re starting with at least two gallons of water in the pot.

Bring to a boil and simmer, uncovered, for at least 6 hours. You’ll want the liquid to be reduced to around 3 quarts.

Strain the stock, let cool to room temperature, and place in the fridge until you’re ready to make your ramen.

Chashu Pork

How to Make Shoyu Ramen Topped with Braised Pork and Perfect Soft-Boiled Eggs (1)Suzanne Podhaizer for Taste of Home

Makes around 1 pound finished pork, depending on the fattiness of the piece you start with.

This simple recipe for pork belly makes for an incredible tasting ramen garnish. The delicious braising liquid can be added to the soup or saved for another dish.

Don’t have time to braise a belly or can’t find one? You can top your ramen with leftover roasted chicken or rotisserie chicken, pulled pork or roasted pork.


  • 1-1/2 pounds pork belly, with no skin
  • 1 cup water
  • 1 cup Japanese soy sauce
  • 1 cup sake
  • 1/2 cup mirin
  • 2/3 cup sugar
  • 6 scallions, sliced
  • 4 cloves garlic, peeled and crushed
  • 1 shallot, halved
  • 3-in. piece ginger, sliced


Step 1: Sear

Preheat the oven to 275°F.

Pat the pork dry and place it—fat-side down—in a heavy, oven-safe pan with high sides, such as a braiser or Dutch oven. Place over low heat and cook until some of the fat has rendered, around 5-7 minutes.

Increase the heat to medium-high, and sear the pork until it’s golden brown.

Meanwhile, combine all sauce ingredients in a bowl including the scallion, garlic, shallot and ginger.

Step 2: Make the sauce

When the pork is seared, flip it so that the fat side is up, turn off the burner, and add the liquid ingredients and aromatics. Cover the pan with a lid or with foil, and place it in the oven.

Step 3: Check the oven temperature

After an hour, check on the pork. If you can hear the liquid simmering when you open the oven, turn the heat down to 250°.

Even though the meat is probably not ready yet, pull back the foil, and stick a fork in the pork. If the fork pierces with meat with very little resistance, and it’s easy to twist, the pork is done. If not, put back the foil and return to the oven. After another 30 minutes, check the pork again. If it still isn’t done, check on it every 15 minutes until it is.

Step 4: Rest

After the pork is tender, it should be cooled and placed in the fridge—in its sauce—overnight. I like to transfer the meat and the liquid to another heat-safe container to cool because it speeds up the process.

Remove the pork from the fridge an hour or so before you plan to make your ramen, and reheat slices in broth before serving.

Ramen Eggs

How to Make Shoyu Ramen Topped with Braised Pork and Perfect Soft-Boiled Eggs (2)Suzanne Podhaizer for Taste of Home

Ramen eggs, or ajitsuke tamago, are delicious in or out of a bowl of soup. This recipe makes more than you need for four servings of shoyu ramen, so try the extras on salads or as a snack.


  • 6 boiled eggs, peeled
  • 1/2 cup Japanese soy sauce
  • 1/2 cup mirin
  • 1/2 cup sake
  • 3 tablespoons sugar
  • 3 tablespoons rice wine vinegar


Combine the soy, mirin, sake, sugar and vinegar in a bowl, and stir until the sugar dissolves. Add 1 cup of marinade to your bag of eggs, seal the bag, and place the bag in a bowl in case of leakage. Retain the additional marinade for marinated bamboo shoots.

Refrigerate the eggs for at least 4 hours, or preferably, overnight.

Marinated Bamboo Shoots

How to Make Shoyu Ramen Topped with Braised Pork and Perfect Soft-Boiled Eggs (3)Suzanne Podhaizer for Taste of Home

Traditionally, the bamboo condiment called menma is made with dried, lacto-fermented bamboo shoots, but those can be hard to find. Instead, this recipe calls for canned bamboo shoots.

If you don’t wish to marinate bamboo shoots, a drained, rinsed can of bamboo shoots makes a fine ramen garnish.


  • 2/3 cup marinade reserved from making ramen eggs
  • 1 cup water
  • 1 tablespoon bonito flakes
  • 2 dried shiitake mushrooms, sliced
  • 1 can bamboo shoots, drained and rinsed


Step 1: Make marinade

In a small pot, mix the marinade reserve from the ramen eggs with 1 cup water. Bring to a simmer. Once the pot simmers, add the bonito flakes and mushrooms. Simmer for 5 minutes. Remove from heat and let steep for an additional 30 minutes.

Step 2: Strain

When the marinade is done, strain out the bonito flakes and mushroom. You can reserve the mushrooms to use as a ramen garnish as well, if desired.

Step 3: Finish the bamboo

Rinse the pot, and pour in the strained marinade. Add the rinsed bamboo shoots and bring to a simmer. Simmer for 15 minutes, remove from heat, and let cool. Put in a Mason jar or airtight container and place in the fridge. Let marinate at least 4 hours, but preferably overnight.

Aromatic Sesame Oil

How to Make Shoyu Ramen Topped with Braised Pork and Perfect Soft-Boiled Eggs (4)Suzanne Podhaizer for Taste of Home

Adding a few aromatic ingredients to sesame oil makes a fragrant and delicious garnish.


  • 1/2 cup toasted sesame oil
  • 1 large clove garlic, minced
  • 1 scallion, sliced into rounds
  • 1-in. piece of ginger, sliced


In a small pot, warm the sesame oil to just under a simmer, and add the garlic, scallion and ginger. Turn off the heat, but leave the pot on the warm burner. Let the ingredients steep until the oil has cooled to room temperature.

When cool, store the oil and aromatics in a small container until you’re ready to make your ramen.

Tips for Making Shoyu Ramen

  • Use a Japanese soy sauce, preferably one that’s dark. Chinese soy sauce is slightly viscous and a bit sweet. It’s delicious, but not what you’re looking for in this particular recipe.
  • If you don’t have time to make all of your ramen ingredients from scratch, but want to make some of them, consider starting with the ramen eggs and marinated bamboo shoots. Both are fairly quick to make, but really dress up the bowl.
  • Have time to hang out while things are in the oven? Consider making your own broth and braised pork belly. These two “set it and forget it” ingredients will make for an incredible ramen.
  • Cooking for someone who can’t eat gluten? Tamari is an excellent substitute for soy sauce because it doesn’t contain roasted wheat.
How to Make Shoyu Ramen Topped with Braised Pork and Perfect Soft-Boiled Eggs (2024)


How to make top ramen with soft boiled egg? ›

I always add eggs to my ramen.
  1. Boil water.
  2. Add ramen and sauce packets.
  3. Wait a couple minutes for the noodles to cook.
  4. Put egg in.
  5. I like my eggs to be a little runny, more on cooked side.
  6. After 5 minutes I take it out.
Feb 13, 2022

Does shoyu ramen have pork? ›

Shoyu ramen is often seen in Tokyo. It tends to be made from boiling down chicken or pork bones into a broth. Dried sardines, kelp, and dashi are also added to give the broth a little more depth along with the soy sauce tare seasoning of course.

How long for a perfect ramen egg? ›

The key to a perfect ramen egg is a slightly undercooked yolk. If you want a truly runny yolk you'll want to boil the eggs for 6 minutes exactly, but for the perfect ramen egg, you want them slightly more cooked. The ideal cooking time for the classic ramen egg is 6 minutes and 30 seconds.

Can you crack an egg into ramen? ›

Slice a hard-boiled egg in half and add it to your ramen with seasoning and vegetables. Alternatively, whisk an egg until the yolk and whites are combined and pour it into your noodles to enjoy egg-drop ramen.

How long do you soft boil eggs for ramen? ›

To Make the Soft-Boiled Eggs

Carefully and gently lower one egg at a time into the boiling water with a mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.

How to get the perfect soft-boiled egg? ›

Bring a large pan of water to the boil and lower in the eggs in a single layer. Reduce the heat to a simmer and use the following timings for large eggs: 5 minutes: just-set (not solid) white and runny yolk – ideal for dipping. 6 minutes: liquid yolk and a slightly wobbly white.

Is shio or shoyu ramen better? ›

Shio ramen is excellent for broths with delicate flavors that you want to improve or increase because the salt sets the flavor rather than masking it. Shoyu ramen is definitely intended to build to a new flavor level rather than solely improving upon the already incredible flavor of the ramen broth.

Which is better, miso or shoyu ramen? ›

Unlike the thinner assari (thin-style) broth of Shio or Shoyu ramen, miso broth feels more like a soup. It also lets the noodle retain its chewy texture for longer and doesn't turn it mushy as quickly as thinner broths do. Plus, miso is an amazing flavor base overall, with several variations for you to choose from.

What is the difference between shoyu ramen and tonkotsu ramen? ›

The main difference between Shoyu and Tonkotsu Ramen is the broth. Shoyu Ramen has a clear and light broth that is flavored with soy sauce, while Tonkotsu Ramen has a cloudy and thick broth that is made from pork bones. The broth affects not only the taste, but also the texture and appearance of the ramen.

Which is better, hard boiled egg or soft boiled egg? ›

In terms of preparation, the only difference between soft-boiled and hard-boiled eggs is how long they have been cooked. There are plenty of nutrients in boiled eggs regardless of how long they're in the heat, but harder-boiled eggs are a better bet when it comes to avoiding harmful bacteria such as salmonella.

What are the eggs in ramen called? ›

Ingredients for Ramen Eggs (Ajitsuke Tamago) Ramen Eggs are also called Ajitsuke Tamago in Japanese; some people also call them soy sauce eggs or shoyu eggs.

How long to let ramen sit in broth? ›

Don't let it sit too long, or it will get cold and mushy. But five minutes or so should do the trick.

How do you drop eggs in ramen? ›

While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs. Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning.

How do you soft boil eggs for noodles? ›

Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil. 3. Transfer to an ice bath or very cold water and chill until eggs are just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel.

How to make top ramen better? ›

10 Ingredients to Spice Up Your Ramen
  1. Sriracha. For those looking to add a different kind of kick in the form of heat, Sriracha is your option! ...
  2. Peanut Butter. ...
  3. Dried Seaweed. ...
  4. Furikake. ...
  5. Kimchi. ...
  6. Miso Paste. ...
  7. Soy Sauce. ...
  8. Eggs.
May 4, 2022

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