Japanese Shoyu Ramen Recipe (醬油ラーメンの作り方)

Japanese Shoyu Ramen

In this original recipe, I will show you how to make traditional Japanese Shoyu Ramen from scratch using all natural ingredients, with no MSG used. 

Making Japanese ramen is hard work and normally takes 2 to 3 days because a lot of time is taken to prepare dashi and for marinating ingredients. There are also many components of the ramen, and I have simplified my recipe using the below 7 steps which you can easily follow. 

Hope you enjoy my Japanese Shoyu Ramen Recipe! 


STEP 1:CHASHU [0:10]



1. Slice pork belly in half

2. Set stove to high heat and place pork belly into the fry pan

3. Turn the meat every few minutes to evenly grill all sides

4. When all sides are evenly charred, set aside on a plate to cool

5. Combine all ingredients for Chashu Sauce in a pot and boil at medium heat

When sauce starts boiling, add pork belly into pot

7. Cover and simmer for 30 min

8. Turn pork belly and simmer another 30 min to marinate the other side

9. Remove from pot to cool, and store in the refrigerator 

STEP 2: AJITAMA [2:35]



1. To start preparing Ajitama Marinade, boil water with high heat

2. When water is boiling, add katsuoboshi and switch off the stove

3. Soak katsuoboshi for about 30s

4. Filter katsuoboshi with a strainer and Katsuo Dashi is done

5. Combine Katsuo Dashi with Chashu Sauce to complete Ajitama Marinade 

6. Heat water to boiling point 

7. Add fresh eggs and boil for 6 min without switching off the fire

8. Remove eggs and immediately place into an ice bath, this will create a beautiful yolk colour 

9. When eggs have cooled down, peel eggs and soak in Ajitama Marinade

10. Store in refridgerator to marinate for at least 1-2 days 




1. To make Dashi

Combine all dashi ingredients and soak overnight in refrigerator, set aside 250ml to make Ramen Tare

2. Heat dashi in stove with kombu 

3. When dashi is beginning to boil, remove kombu (Do not wait until the Dashi is already boiling)

4. Skim any scum from the dashi and continue to simmer for 20 min

5. Filter with a strainer and dashi is done

6. Combine the rest of ingredients with dashi and boil (Stir mixture well)

7. When mixture boils, turn off the stove and let Ramen Tare cool down before setting aside

STEP 3B: NEGI OIL [7:48]


  • Water
  • Fat from Fresh Pork Back 200g
  • Leek (Negi) 


1. Pour water into fry pan and heat at small-medium fire 

2. Slowly add pork fat into pan

3. Break down pork fat into smaller pieces when it starts to cook

4. Add more water and continue to fry 

5. When water evaporates, pork oil starts to form

6. Continue trying until the pork lard is golden brown in colour 

7. Stir occasionally so that more pork oil will come out

8. When pork lard is soaked in pork oil, turn off stove and strain pork oil into a bowl

9. Dice leek (negi) 

10. Heat pork oil into sauce pan at low-medium fire

11. Add diced negi and stir well from time to time to mix in the flavours

12. Continue to cook until negi turns golden brown in colour (Do not use strong fire and make sure negi does not get burnt), the oil will become really fragrant at this point

13. Place sauce pan into an ice bath and stir the mixture to cool 



  • Whole Chicken 1pc
  • Yellow Onion 1/2 pc
  • Ginger (Small Portion)
  • Garlic (Small Portion)
  • Carrot 1pc
  • Celery 1 pc
  • Katsuoboshi (Fish Flakes) 10-20g


1. Chop chicken into smaller pieces for boiling

2. In a large pot, add water (2 to 2.5L) until chicken is fully covered and heat 

3. When water starts boiling, remove scum and simmer 2 hours 

4. Add remaining ingredients into soup and continue to simmer for 1 hour 

5. Stop fire and remove chicken from the soup

6. Bring remaining soup to a boil again, add katsuoboshi and stop the fire to soak for 5 min

7. Strain Chicken soup into a bowl which is placed into an ice bath to cool and set aside

STEP 5: NOODLE[12:23]


  • Top Flour 200g
  • Water 80ml
  • Salt 2g
  • Kansui 2g
  • Corn Starch (Small Portion)


1. Mix water, salt and kansui

2. Slowly mix the 200g of top flour in 2-3 batches

3. Wrap the mixture to prevent drying and let it stand for 30 min

4. Combine mixture by kneading with hands to make into dough

5. Place dough into ziplock bag and press to flatten both sides evenly

6. Remove from bag and fold in before placing back into bag and flatten again

7. Repeat doing this until dough is smooth, before removing from ziplock bag and wrapping the flattened dough with cling wrap

8. Let dough stand for 40 min, remove from wrap and use a roller to flatten 

9. Cut into 2 long rectangular pieces that fits the noodle machine 

10. Flatten dough progressively using the machine

11. Add corn starch to the dough

12. Change machine to noodle dial to cut the noodles 



  • Leek (Negi) 
  • Spinach
  • Chashu
  • Seaweed 1pc
  • Ajitama 1pc


1. Dice negi into smaller pieces and soak in water for 5 minutes

2. Boil water with some salt added and blanch spinach for about 1 min when water is boiling

3. Place spinach immediately into ice bath to cool

4. Slice Chashu (Usually 2-3 pieces is needed for 1 raemen)

STEP 7 : SHOYU RAMEN [16:49]

1. Reheat chicken soup in stove 

2. Add Ramen Tare (Sauce) 25ml into serving bowl 

3. Add diced negi into serving bowl

4. Sprinkle 1 tbsp of negi oil, and add some fried negi bits 

5. Place 130g of noodles in boiling water and cook for 1 min

6. Once chicken soup boils, add 300ml of soup over Ramen Tare

7. Drain noodles well (very important) and add into serving bowl 

8. Using chopsticks, re-arrange noodles neatly 

9. Add 2 pieces of chashu, ajitama, spinach and seaweed as toppings 

10. Finally Shoyu Ramen is ready to serve. 


This is a full-fledged recipe. I think you struggled. However, the Shoyu Ramen you made will be very delicious.

If you want to know other ramen recipes, subscribe to my youtube channel.

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Make your own ramen

If you’d like to make authentic ramen like this recipe, you can make your own with all the ingredients and cooking utensils!
You can buy the ingredients for ramen RAMEN KAONASHI STORE.