Easy Japanese Shoyu Ramen
This is my easiest and cheapest Japanese-style shoyu ramen when I’m craving something cozy, savory, and wildly budget-friendly. It costs less than $1 for 2 servings, takes around 10 minutes, and tastes like something straight out of a ramen shop in Tokyo.
The rich shoyu broth, buttery finish, and jammy egg rolled in sweet soy sauce bring it all together. If you’re into umami-packed comfort food, this one’s a must-try.
Watch Our Japanese Shoyu Ramen Video Recipe
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Here is our step-by-step video recipe:
Easy Japanese Shoyu Ramen Recipe
This cozy Japanese-style shoyu ramen is surprisingly approachable and perfect for a quick weeknight meal or a quiet lunch at home. After soft-boiling the eggs, warming them in a sweet soy coating, and assembling the noodles in a buttery ginger broth, the result is a silky, savory dish that feels restaurant-quality but is made entirely at home.
Ingredients for Japanese Shoyu Ramen
- Instant noodles: Provide the soft, springy base of each bowl and cook quickly in the broth.
- Water: Creates the broth and gives the noodles enough liquid to cook evenly.
- Eggs: Add richness and a soft, jammy center that makes each bowl feel more complete.
- Green onions: Bring fresh onion flavor and a light finish to the warm broth.
- Ginger: Adds clean warmth and keeps the buttery broth from tasting too heavy.
- Chicken or vegetable stock cube: Gives the broth its savory foundation with very little cooking time. You can substitute a beef or any other stock cube.
- Butter: Melts into the broth for a silky finish and soft richness. You can substitute lard, as noted in the directions, for a fuller, more savory finish.
- Sake: Adds a small amount of acidity to balance the dish. You can substitute apple cider vinegar or rice vinegar for a similar finish.
- Sugar: Helps create the glossy, sweet-savory coating around the eggs. You can substitute honey if you prefer.
- Dark soy sauce: Seasons each finished bowl and gives the broth a deeper color and richer soy flavor. You can substitute light soy sauce + a pinch of sugar, though the broth will be lighter in color.
- Nori sheets, optional: Add a briny, lightly crisp garnish that softens into the broth. You can substitute toasted seaweed snacks or furikake for a similar flavor in smaller pieces.
- Sesame seeds, optional: Add a gentle nutty finish and a little texture on top.
How to Make Japanese Shoyu Ramen
Step 1: Bring the 600 ml water to a full boil over high heat. Carefully add the eggs and softboil for 6 minutes. Immediately cool them under a cold stream to stop the boiling process.
Step 2: Place a pan over low heat and add the 2 tbsp dark soy sauce, 1 tsp sake, and 2 tsp sugar. Once the mixture begins to caramelize and bubble gently, add the peeled eggs and roll them through the sauce for 4 to 5 minutes, until the outside is lightly coated and glossy. Remove the eggs and set aside.
Step 3: Return the water to a boil over high heat, then dissolve the stock cube in the boiling water. Add the instant noodles and cook until loosened and tender according to package instructions.
Step 4: Remove the pot from the heat and immediately strain the noodles, collecting the broth in a heat-safe bowl or measuring cup.
Step 5: Divide the sliced green onion whites and grated ginger between two serving bowls. Add 1 tbsp dark soy sauce per bowl, then pour over half the hot broth per bowl. Divide in the noodles and add 1 tsp butter per bowl, letting it melt into the hot broth. Halve the coated eggs and arrange them on top with the green onion greens, optional nori, and optional sesame seeds.
Substitute Instant Noodles with Wet Udon Noodles
Wet udon noodles work because they have a chewy texture and hold up well in the hot soy-based broth. Prepare them according to their package directions before draining and assembling the bowls.
Tips for Making Japanese Shoyu Ramen
Tip 1: Cool the eggs promptly after boiling so the yolks stay softly set and the shells peel more cleanly.
Tip 2: Keep the egg coating mixture over low heat so the sugar dissolves into a glossy sauce without becoming sticky or completely evaporated.
Tip 3: Assemble the bowls while the broth is very hot so the butter melts smoothly.
Make-Ahead Instructions
The coated eggs can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Alternatively, in this case it would be even better to let them marinate for 2 days in the fridge. Keeping them chilled in their coating allows the savory-sweet flavor to settle more fully into each egg.
You can totally prepare the broth and noodles 2 days in advance too. Just make sure to store into separate airtight containers, or else the cooked noodles will continue to absorb more moisture and become mushy.
Storing Leftovers
Store leftover broth, noodles, and eggs in separate airtight containers in the refrigerator for up to 2 days. Separating the noodles from the broth helps prevent them from becoming overly soft.
The noodles will still lose some springiness as they sit, while the egg coating may taste slightly deeper and more savory after chilling.
Freezing Instructions
Freezing is not recommended for the assembled ramen because cooked noodles can become soft and uneven after thawing, and soft-boiled eggs do not retain their best texture.
The broth may be frozen on its own in an airtight freezer-safe container for up to 2 months. Thaw it in the refrigerator before reheating. The broth may need a quick stir after warming to bring the buttery texture back together.
Reheating Instructions
Reheat the broth in a small saucepan over medium-low heat until steaming, about 3 to 5 minutes. Warm the noodles briefly (only a few seconds) in the hot broth just before serving, rather than boiling them again, to limit further softening.
Add a small fresh pat of butter only if needed to restore the broth’s silky finish. Serve the chilled egg on top, or allow it to sit at room temperature briefly before adding it to the hot bowl.
Serving Suggestions
Serve this ramen in deep bowls with the sliced egg arranged on top, followed by green onions, a sheet of nori, and a light sprinkle of sesame seeds.
It works especially well for quick dinners, cozy weekend lunches, or evenings when a warm bowl of noodles feels like the right amount of effort.
Print
Japanese Shoyu Ramen
This is my easiest and cheapest Japanese-style shoyu ramen when I’m craving something cozy, savory, and wildly budget-friendly. It costs less than $1 for 2 servings, takes around 10 minutes, and tastes like something straight out of a ramen shop in Tokyo.
The rich shoyu broth, buttery finish, and jammy egg rolled in sweet soy sauce bring it all together. If you’re into umami-packed comfort food, this one’s a must-try.
- Total Time: 15 minutes
- Yield: 2 bowls 1x
Ingredients
- 2 packs instant noodles
- 2 1/2 cups water
- 2 eggs
- 2 green onions, sliced, whites and greens separated
- 1 small knob ginger, grated
- 1 chicken or vegetable stock cube
- 1 tbsp butter
- 2 tbsp dark soy sauce
- 1 tsp sake
- 2 tsp sugar
- 2 tbsp dark soy sauce, for serving
- Nori sheets, optional
- Sesame seeds, optional
Instructions
- Bring the water to a boil and cook the eggs for 5 minutes 30 seconds. Cool under cold running water and peel.
- Over low heat, combine Japanese soy sauce, apple cider vinegar, and sugar. Once gently bubbling, roll the peeled eggs in the sauce for 4 to 5 minutes. Remove and set aside.
- Bring the water to a boil, dissolve in the stock cube, and cook the noodles until tender.
- Strain the noodles, reserving the hot broth.
- Divide green onion whites, ginger, and dark soy sauce between two bowls. Add broth, noodles, and 1 tsp butter per bowl. Top with halved eggs, green onion greens, optional nori, and optional sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
