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Beef Shoyu Ramen: Homemade Japanese Noodle Soup
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
1 Stdtotal
4servings
–kcal
Japanese
CuisineBeef Shoyu Ramen: Homemade Japanese Noodle Soup
Laura Chen
4
15 Minuten
45 Minuten
Japanese
Soup
Shoyu-style beef ramen, also called soy sauce ramen, is a Japanese classic known for its rich umami flavor and savory warmth. The broth stays clear but tastes intense, and you season it with soy sauce until the salt and sweetness sit in balance. One bowl brings together the traditional flavors of Japanese cooking.
This recipe takes you step by step through a bowl of authentic shoyu-style beef ramen that fills you up and keeps you well fed. You need no special skills: the bones simmer on their own, and the noodles and toppings come together in minutes. It makes a warming dinner on a cold evening, or any time you want a bowl of something comforting.
This recipe takes you step by step through a bowl of authentic shoyu-style beef ramen that fills you up and keeps you well fed. You need no special skills: the bones simmer on their own, and the noodles and toppings come together in minutes. It makes a warming dinner on a cold evening, or any time you want a bowl of something comforting.
Ingredients
For the broth:
- 1.5 liters water
- 500 g beef bones or beef neck bones
- 2 large onions
- 1 whole head garlic
- 1 piece ginger
- 100 ml soy sauce
- 30 ml mirin
- 1 tablespoon sake (optional)
- Salt to taste
- 1 teaspoon sugar
For the beef:
- 300 g beef brisket or another lean cut, thinly sliced
- 1 tablespoon oil
- Salt and pepper to taste
For the ramen:
- 400 g fresh ramen noodles
- 2 scallions
- 4 sheets nori
- 4 eggs
- Bamboo shoots
- Pickled ginger, optional
Instructions
Make the broth:
- Rinse the beef bones well and put them in a large pot. Cover with the 1.5 liters of water and bring to a boil. Skim off the foam that rises to the surface so the broth stays clear.
- Toast the onions, garlic and ginger in a dry pan over medium heat until lightly charred. The charring gives the broth a deep flavor.
- Add the charred aromatics to the bones along with the soy sauce, mirin, sake, sugar and salt. Turn the heat to low and simmer for at least 2 hours, stirring now and then.
- Strain the broth through a fine sieve into a clean pot. Taste and adjust the seasoning.
Cook the beef:
- Season the beef slices with salt and pepper. Sear them briefly on both sides in a little oil over high heat until just cooked. Set aside.
Assemble the ramen:
- Lower the eggs into boiling water and cook for 7 minutes. Plunge them into ice water right away, then peel and halve them.
- Bring a large pot of water to a boil and cook the ramen noodles according to the package directions. Don't overcook them: you want them soft outside with a slight bite in the center.
- Drain the noodles and divide them among four large bowls right away.
- Pour the hot broth over the noodles until they are almost covered.
- Top the noodles with the beef slices, halved eggs, nori sheets and scallions. Add bamboo shoots (menma) or pickled ginger if you're using them.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes