If you have ever craved a bowl of rich, savory, and soul-warming noodles, then this Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe is exactly what you need. It brings together the deep umami flavors of shoyu broth, tender slices of chashu beef, and perfectly cooked soft-boiled eggs to create a ramen experience that feels both comforting and elegant. Whether you’re new to homemade ramen or a seasoned noodle lover, this recipe transforms simple ingredients into a bowl of happiness that tastes like a cozy night in your favorite Japanese eatery.
Ingredients You’ll Need
Getting the perfect bowl of ramen starts with the right ingredients. These essentials are simple but thoughtfully chosen to build layers of authentic flavor, texture, and color that you’ll love in every sip and bite.
- Chicken stock (4 cups): The rich, savory base that forms the heart of the broth, adding depth and warmth.
- Water (2 cups): Helps balance the broth’s intensity and assists in soaking the kombu before heating.
- Kombu (1 piece, about 4×4 inches): Adds a subtle oceanic umami that perfectly complements the soy sauce base.
- Soy sauce (1/4 cup): Essential for that iconic shoyu flavor, bringing savory saltiness with a touch of sweetness.
- Mirin (2 tbsp): A sweet rice wine that rounds out the broth with gentle sweetness and complexity.
- Sake (1 tbsp): Adds a delicate aroma and boosts the broth’s depth with mild acidity.
- Ramen noodles (2 servings): Fresh or dried, the chewy, springy noodles are what make ramen so satisfying to slurp.
- Soft-boiled eggs (2): Creamy, velvety yolks add richness and an irresistible texture contrast.
- Chashu beef slices (4): Tender, flavorful pork-like beef slices that melt in your mouth and elevate the dish.
- Bean sprouts (1/2 cup): Add a fresh crunch that balances the soft noodles and silky broth.
- Green onions (2, thinly sliced): Brighten every bowl with a pop of color and gentle sharpness.
- Nori sheet (1, cut into strips): Adds that final touch of briny flavor and a bit of texture contrast.
How to Make Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe
Step 1: Prepare the Broth Base
Start by combining your chicken stock, water, and kombu in a large pot. This soaking step is crucial because it allows the kombu to slowly release its umami goodness into the liquid. Let it soak for about 20 minutes without turning on the heat—this gentle infusion sets the flavor foundation for the entire bowl.
Step 2: Heat the Broth
After soaking, bring the broth to just before boiling over medium heat. The timing here is essential to avoid bitterness from the kombu. Right before the water reaches a boil, carefully remove the kombu. This ensures you keep the broth clear and smooth, rather than cloudy or overly intense in flavor.
Step 3: Season the Broth
Now, add the soy sauce, mirin, and sake to the pot and let the broth simmer gently for 10 minutes. This simmering melds the salty, sweet, and slightly acidic elements perfectly into the warm base. Your kitchen will start to smell amazing, and you’ll know your shoyu broth is on point.
Step 4: Cook the Ramen Noodles
While the broth simmers, cook your ramen noodles according to the package instructions. Whether you have fresh or dried noodles, aim for that tender but firm “al dente” texture that makes ramen so enjoyable to eat. Once cooked, drain the noodles well to keep your soup from getting diluted.
Step 5: Assemble Your Bowl
Divide the noodles evenly between two bowls. Ladle the hot shoyu broth generously over the noodles. Then, lovingly arrange your soft-boiled eggs, chashu beef slices, bean sprouts, green onions, and nori strips on top. Each element should shine but also harmonize to create the ultimate bowl of Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe.
How to Serve Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe
Garnishes
Garnishes are the magic touches that bring texture and flavor contrast. Feel free to sprinkle additional sliced green onions or sesame seeds for a bit more crunch and nuttiness. If you like heat, a small drizzle of chili oil or a dusting of shichimi togarashi adds exciting layers without overpowering the gentle broth.
Side Dishes
To complete your meal, pair this ramen with light sides like a simple cucumber sunomono salad for freshness or steamed edamame for a protein-packed snack. A small bowl of pickled ginger can also help cleanse the palate between bites, keeping every spoonful of your shoyu ramen vibrant.
Creative Ways to Present
Presentation can make your homemade ramen feel restaurant-worthy. Try using rustic ceramic bowls to keep the broth hotter longer and to showcase the beautiful colors of the toppings. Placing the eggs halved with their golden yolks facing up instantly adds visual appeal. You can also arrange the chashu slices in a flower pattern for a touch of elegance that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe, it’s best to store the broth, noodles, and toppings separately. Keep the broth refrigerated in an airtight container for up to three days. Store noodles in a sealed bag or container to prevent drying out, and keep soft-boiled eggs and chashu beef wrapped tightly to maintain freshness.
Freezing
The broth freezes beautifully, making it perfect for meal prepping. Pour the broth into freezer-safe containers, leaving some space for expansion, and freeze for up to one month. For best texture, do not freeze the noodles or soft-boiled eggs, as they can become mushy upon thawing.
Reheating
When ready to enjoy again, gently reheat the broth on the stove until steaming hot but not boiling to preserve its delicate flavors. Warm the noodles briefly in hot water or microwave, and add the soft-boiled eggs and chashu beef just before serving to maintain their textures and taste. This will help recreate the magic of your freshly made ramen.
FAQs
Can I make this Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe vegetarian?
While this recipe is chicken stock and beef-based, you can substitute the stock with a rich vegetable broth and use marinated tofu or mushrooms instead of chashu beef for a delicious vegetarian version. Keep the other flavor elements the same for a satisfying bowl.
How do I achieve the perfect soft-boiled eggs?
Timing is key: boil the eggs for exactly 6 to 7 minutes, then immediately plunge them into ice water to stop the cooking. This ensures the whites are set while the yolks stay creamy and custardy for that ideal ramen topping.
What kind of soy sauce works best in this recipe?
A naturally brewed, regular soy sauce with moderate saltiness works best to provide the characteristic shoyu flavor without overpowering the broth. Tamari or low-sodium versions can be used depending on your taste preferences and dietary needs.
Can I prepare the broth in advance?
Absolutely! The broth actually tastes better when made ahead, as the flavors have more time to develop. Prepare it a day before, refrigerate overnight, and simply reheat before assembling your ramen bowl.
Is it okay to use dried ramen noodles?
Yes, dried ramen noodles work just fine and are usually more accessible. Just be sure to follow the package instructions carefully to avoid overcooking. Fresh noodles do provide a bit more spring and taste but quality dried noodles are a great alternative.
Final Thoughts
There is something truly special about crafting a bowl of ramen at home, and this Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe nails that perfect balance of silky broth, tender toppings, and comforting noodles. It’s a recipe that welcomes you warmly, making any day feel like a delicious occasion. So go ahead, give it a try—you might just find your new favorite way to enjoy ramen from the comfort of your kitchen!
Print
Shoyu Ramen with Soft-Boiled Eggs and Chashu Beef Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
Delicious homemade Shoyu Ramen featuring a flavorful soy-based chicken broth infused with kombu, served with tender chashu beef, soft-boiled eggs, fresh ramen noodles, and classic Japanese toppings for an authentic and comforting meal.
Ingredients
Broth
- 4 cups chicken stock
- 2 cups water
- 1 piece kombu (dried kelp), about 4×4 inches
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Noodles & Toppings
- 2 servings ramen noodles (fresh or dried)
- 2 soft-boiled eggs
- 4 slices chashu beef
- 1/2 cup bean sprouts
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
Instructions
- Soak the kombu: In a large pot, combine 4 cups chicken stock, 2 cups water, and the piece of kombu. Let it soak for 20 minutes to extract its umami flavor into the broth.
- Heat the broth: Place the pot over medium heat and slowly bring it to just under boiling. Remove the kombu carefully just before the broth reaches boiling to avoid bitterness.
- Add seasonings and simmer: Stir in 1/4 cup soy sauce, 2 tbsp mirin, and 1 tbsp sake. Let the broth simmer gently for 10 minutes to develop deep, balanced flavors.
- Cook the noodles: Prepare the ramen noodles according to the package instructions, whether fresh or dried. Once cooked, drain them thoroughly and distribute evenly between two serving bowls.
- Assemble the ramen bowls: Ladle the hot, flavorful broth over the noodles. Garnish each bowl with 2 slices of chashu beef, a soft-boiled egg halved, bean sprouts, sliced green onions, and nori strips for a traditional presentation.
Notes
- You can use dried or fresh ramen noodles based on availability, adjusting cooking time accordingly.
- Soft-boiled eggs can be marinated in soy sauce overnight for extra flavor.
- Chashu beef can be replaced with pork belly or omitted for a vegetarian option, though the broth in this recipe is chicken-based.
- Adjust soy sauce quantity to taste for saltiness preferences.
- Kombu is essential for authentic umami flavor but can be omitted if unavailable; consider adding dried shiitake mushrooms for depth.
