About Ramen
Ramen, now an undeniable icon of Japanese culinary culture, has a surprisingly recent history, having only become widely known just over a century ago. Yet in this relatively short span, ramen has masterfully blended with regional climates and local food traditions, spawning an incredible array of variations and evolving into a massively popular culinary genre beloved both in Japan and around the world.Ramen’s deepest roots can be traced to Chinese noodles like "keitaimen" reportedly introduced around 1488; historical accounts from the Edo period also mention figures like Lord Mito Mitsukuni sampling Chinese-style noodles thanks to the hospitality of Confucian scholar Shu Shunsui.However, these early encounters didn't lead to widespread popularization among the general populace. The ramen culture we recognize today truly began to flourish starting in the Meiji and Taisho eras (late 19th to early 20th century), first appearing as "Chuka soba" (Chinese noodles) in bustling port cities like Yokohama.
After World War II, ramen stalls proliferated across Japan, quickly establishing ramen as a comfort food for the masses. This vibrant stall culture, sometimes endearingly called "yonaki soba" (night-crying noodles, for the vendors' melodic calls), became the cradle for many distinct regional ramen styles. Think of the rich, cloudy Tonkotsu (pork bone) broth born in Kurume, Sapporo's hearty Miso Ramen, or the light, clear Shoyu (soy sauce) ramen from Kitakata – these regional specialties, each with its unique character, remain cherished to this day.
From the 1970s onward Japan experienced a massive "ramen boom” fueled by television and other media. This era saw the rise of numerous legendary ramen shops and master chefs, and with them, a constant stream of new and inventive styles: Tsukemen (dipping noodles), Abura Soba (oil-based "brothless" noodles), Tori Paitan (creamy chicken broth), and complex Gyokai W-Soup (seafood and meat double broths), among others. Fierce competition, sometimes dubbed "ramen wars," further propelled its evolution, transforming ramen from mere sustenance into a sophisticated culinary culture.
Then, in 2015, a landmark moment: Japanese Soba Noodles Tsuta in Tokyo became the world's first ramen restaurant to earn a Michelin star. This was a pivotal recognition, elevating ramen from its beloved status as "B-kyu gourmet" (delicious, affordable everyday food) to being acknowledged on the global stage of fine dining.
Today, dedicated ramen shops are flourishing worldwide, with "JAPANESE RAMEN" experiencing a surge in popularity, especially across North America, Europe, and Southeast Asia. It's not just the incredible variety of flavors that captivates people, but also the characteristic counter-style dining and the inherent freedom in how it's enjoyed. Ramen has truly become a dish that symbolizes diversity, enchanting people globally.
And ramen's evolution is far from over. From cherished regional classics and innovative contemporary creations to the next groundbreaking bowl yet to be imagined – Japan's vibrant ramen culture continues to weave new, exciting chapters in its ongoing story.
This recipe will show you how to make a basic yet delicious Shoyu Ramen that's easy to prepare right in your own kitchen.
30 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 packs fresh ramen noodles (not instant!)
- 4 slices braised pork loin (“Chashu,” see additional recipe)
- 2 eggs
- 2 tsp. sesame oil
- sliced Welsh onions and scallions for garnish (as needed)
- A4 1/4 cup water
- A7 oz skin-on chicken thigh (roughly chopped)
- A2 2x2-inch squares of dried kombu seaweed
- A10 round slices of fresh ginger root
- A1 Welsh onion stalk (green part only)
- A1 /2 onion (cut crosswise)
- A4 garlic cloves (coarsely crushed)
- B8 tbsp. soy sauce
- B8 tbsp. cooking sake
- B3 tbsp. sugar
- B2 pinches of salt
- C8 tbsp. water (This recipe will make up to 4 eggs)
- C2 tbsp. soy sauce
- C2 tbsp. Japanese sweet rice wine (mirin)
- C1 tbsp. sugar
- C1 tsp. powdered dashi soup stock
INSTRUCTIONS
- 1
【Make the Soup Stock】
In a large pot combine the ingredients for “Ramen Soup Stock Part 1A water1020ml、skin-on chicken thigh196g、2x2-inch squares of dried kombu seaweed2、round slices of fresh ginger root10、Welsh onion stalk1、onion1/2、garlic cloves4” (water, chicken thigh, kombu seaweed, ginger slices, Welsh onion, onion, and garlic cloves) and bring to a boil.
Skim off all of the froth and then add the ingredients for “Ramen Soup Stock Part 2” (soy sauce, cooking sake, sugar, and salt). Boil the stock on low heat for 30 minutes. If froth appears on the top of the pot, skim it off and discard.
- 2
【Seasoned Eggs】
While the soup stock is boiling down, prepare the seasoned eggs. Fill a saucepan with water and bring to a boil. Gently place the eggs in the boiling water and cook for 7 minutes. Remove from the heat and place the eggs in a cold-water bath.
- 3
Once thoroughly cooled, carefully peel the eggs. They will still be rather soft, so take care when peeling them. Fill a Tupperware container just large enough for the eggs to fit in (or Ziploc bag) with water, soy sauce, Japanese sweet rice wine, sugar, and dashi soup stock.
Mix well, then add the eggs and marinate in the refrigerator for at least 20 minutes. Turning the eggs over once while marinating will ensure an even distribution of flavor.
- 4
Boil fresh ramen noodles according to the directions on the package. Re-heat the soup stock and pour it into a large soup bowl just before the ramen noodles are done cooking.
Cut the braised pork into roughly 1/4-inch-thick slices. Slice the uncooked Welsh onion stalk and scallions into rings. Cut the seasoned eggs in half. Pour 1 tsp. of sesame oil into each serving bowl.
- 5
When the ramen noodles have reached the desired chewiness, drain the water and place in the bowl with the soup stock. Once the ramen noodles have soaked in the flavor of the soup slightly, garnish with the sliced pork, onions, and egg.
RecipeID
60
Tips & Notes
・Soy sauce ramen is a Japanese classic. While in Japan it is common to make the soy sauce soup stock with dried sardines, this recipe simplifies the process and uses ingredients that are relatively easy to find in stores.
・Using chicken, kombu seaweed, and aromatic vegetables produces a soy sauce soup stock with a delicious dashi flavor.
・While it is difficult to generalize because there are so many types of ramen noodles, it is common to use straight noodles when making soy sauce ramen.
・Straight noodles are by no means required, however, so it is completely fine to use whatever type is available in your local store.
・Thoughts on the type of noodles also vary greatly in Japan; if there were 100 ramen shops, there would be 100 different thoughts about how best to serve it.
・Strictly speaking, ramen soup stocks should comprise of 3 separate components: an unsalted soup stock, a salty and umami-rich sauce (often called a kaeshi), and a chicken-based or other aromatic oil.
・Unless it were a restaurant specializing in ramen, attempting to make ramen with these components separated would take a great deal of effort. This recipe combines these 3 components to make a simpler soup stock.
・If you aspire to create a truly authentic ramen, you could try to create a soup stock with a separate unsalted soup stock, a kaeshi, and an aromatic oil.
・The chicken thigh in this recipe was used to give flavor to the soup stock, but it can be eaten after making the stock. It can be used to top the ramen in place of braised pork slices, or added to other dishes as well.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.