Shoyu Ramen


Making ramen soup at home is a fun, customizable cooking project. Our shoyu ramen recipe comes from Rai Rai Ken, a restaurant in Manhattan's East Village, and starts with with their kitchen's rich, complex soup base. For shoyu or soy sauce ramen, we add soy sauce, sake, and mirin to make the well-seasoned broth. Thin ramen noodles are cooked separately and added to each bowl before the broth is poured in. Serve with your choice of toppings, such as hard-boiled egg, cooked spinach, chopped scallions, nori, and bamboo shoots.


  • 1 teaspoon sesame oil

  • 1 clove garlic, finely chopped

  • 1 teaspoon fresh ginger, finely chopped

  • 3 cups Soup Base

  • 2 packages (3 ounces each) ramen noodles

  • 3 tablespoons soy sauce

  • 1 tablespoon sake

  • 1 teaspoon sea salt

  • 1 teaspoon mirin

  • 1 teaspoon sugar

  • Chopped scallions, for serving (optional)

  • Hard-boiled egg, for serving (optional)

  • Cooked spinach, for serving (optional)

  • Nori (dried seaweed), for serving (optional)

  • Bamboo shoots, for serving (optional)

  • Freshly ground black pepper, for serving (optional)


  1. In a large, deep saucepan, heat sesame oil over low heat. Add garlic and ginger; cook, stirring, until softened, about 5 minutes. Add soup base and bring to a boil over medium-high heat.

  2. Meanwhile, bring a large pot of water to a boil over high heat. Add ramen noodles and cook, stirring, for 2 minutes; drain and set aside.

  3. Stir soy sauce, sake, sea salt, mirin, and sugar into soup base mixture. Strain into 2 serving bowls; divide ramen evenly between bowls. Serve immediately with desired toppings.

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