Shoyu Ramen just like in Tokyo with Ramen eggs & kakuni

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Tokyo – the city that never sleeps! For me, it’s a place I long for… My husband and I spent our honeymoon in this fascinating metropolis, and a few years later we lived there before deciding to have children and returning to Germany.

Tokyo is a true paradise for foodies, connoisseurs and amateur chefs – and I can’t wait to travel there again! Today, I’d like to bring a little piece of this wonderful city into your home: with a recipe for Tokyo Shoyu Ramen.

What exactly is Tokyo Shoyu Ramen?

Almost 40 million people live in the Greater Tokyo Area, commuting through the city centre every day on an empty stomach. Not everyone has time for a leisurely Japanese dinner. Many are instead looking for a quick meal after work, before the train home arrives.

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Tokyo-style ramen is the ideal choice for this, as this noodle soup consists of thin ramen noodles served in a light Dashi broth alongside a wonderful selection of toppings. But don’t get the wrong idea – this recipe is also a perfect way to cook authentic Japanese food at home with family and friends!

Tokyo Shoyu Ramen is one of the most popular noodle soups in the vibrant heart of Japan. In Tokyo’s Ramen restaurants, one thing matters above all else: the noodle soup must be quick to prepare and appeal to a wide range of tastes.

The base of this Ramen is a light, clear Dashi broth made from Kombu and Shiitake and soya sauce, which has a subtle brownish colour. It is served with thin, springy ramen noodles and classic accompaniments such as ajitsuke tamago (marinated eggs), kakuni (braised pork belly), bamboo shoots and narutomaki (steamed fish rolls).

Which ramen noodles are best to use?

Ramen noodles are wheat noodles of Chinese origin and form the basis of any good bowl of ramen. They are long, springy and slightly wavy, although there are regional differences in thickness and degree of doneness. Personally, I prefer fresh, homemade ramen noodles – you can find my recipe here:

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Alternatively, high-quality dried ramen noodles are perfect, as they’re quick to prepare and have a long shelf life. Their flavour is unrivalled and is every bit as good as fresh Ramen!

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And here’s how to make Tokyo Shoyu Ramen:

Making an authentic bowl of Tokyo Ramen does require a bit of preparation, but it’s absolutely worth it! First, you make a flavourful Dashi broth using Kombu and Shiitake mushrooms, which is then seasoned with soy sauce.

This stock is the soul of Tokyo Shoyu Ramen – straightforward in flavour yet full of Umami. The ramen noodles are cooked separately and then served together with the hot stock and the accompaniments. The result is a tasty, warming meal that brings to mind a cosy izakaya in Tokyo.

What other side dishes and toppings go well with it?

A classic Tokyo ramen bowl is traditionally served with braised pork belly (kakuni), ajitsuke tamago (marinated ramen eggs), marinated bamboo shoots (menma), narutomaki (steamed fish rolls), finely chopped spring onions, Nori and shichimi togarashi (Japanese chilli spice).

But other toppings such as toasted sesame seeds, sautéed mushrooms or fresh vegetables can also enhance the flavour of the Ramen. There are virtually no limits to your imagination here!

My top tips:

Preparation is everything: Some of the accompaniments, such as braised pork belly and marinated Ramen eggs, are best prepared one to two days in advance so that they can develop their full flavour.
The right stock makes all the difference: For a well-balanced Dashi broth, it’s best to use Kombu and dried Shiitake mushrooms. These ingredients provide the characteristic Umami flavour.
Don’t overcook the noodles: Ramen noodles should always be cooked separately in boiling water to retain their texture. Make sure they remain slightly al dente – that way, they’ll stay nice and springy even in the hot stock.

To be honest, I’ve now got a craving for a bowl of homemade Tokyo Ramen and am off to the kitchen straight away! I hope this simple homemade Ramen recipe has whetted your appetite too and that I can bring a little piece of Japan into your home…

So, I wish you every success in making this delicious Tokyo Shoyu Ramen using the original Japanese recipe. Do you have any questions about the recipe for Japanese Miso Udon noodle soup, or would you like to share your results with the community? Simply leave a comment below this post. Have fun experimenting and enjoy!

Tokyo Shoyu Ramen

Serves 2 | 45 minutes | 684 kcal

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Tokyo – the vibrant heart of Japan! For a Ramen restaurant, this means the noodle soup has to be quick to prepare and appeal to everyone’s taste. That’s why a noodle soup made with Dashi broth and soy sauce is particularly popular here, served with classic accompaniments such as ajitsuke Tamago, kakuni, bamboo shoots and narutomaki. And it’s precisely this recipe that I’m showing you today, right here!

Ingredients (2 portions)

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2 portions Ramen noodles (im Shop ansehen)* or make your own (to the recipe)

For the stock:
1 l Dashi broth (im Shop ansehen)* (to the recipe)
4 tbsp soya sauce *
2 tbsp Sake (im Shop ansehen)*

Side dishes & toppings:
2 Ajitsuke Tamago – marinated Ramen eggs (see recipe) – prepare 48 hours in advance
4 pieces Kakuni – braised pork belly (see recipe) – prepare the day before
a few slices of menma bamboo shoots (to the recipe)
a little Narutomaki (from the frozen food section)
2 spring onions
1 nori sheet (im Shop ansehen)*
a little shichimi togarashi (Japanese chilli spice mix) (im Shop ansehen)*

Useful tools:
Japanese Yukihiara saucepan
Santoku knife (im Shop ansehen)
Ramen bowl from Japan (im Shop ansehen)

Preparation (45 minutes)

Step 1

Gather the ingredients for the Tokyo Ramen noodle soup and prepare the Dashi broth using Kombu and Shiitake (click here for the recipe) .
You should also now have the marinated Ramen Tamago (click here for the recipe for Ajitsuke Tamago) and the braised pork belly (click here for the recipe for Kakuni) should now be ready.
So, cut off a 5 cm piece of the Narutomaki from the freezer using a large knife and leave it to defrost in good time; the rest can go back into the freezer.

Step 2

While the Dashi broth is cooking, prepare the accompaniments: Drain the homemade Ajitsuke Tamago and cut each one in half. Cut the Kakuni and Narutomaki into thin slices. Drain the bamboo shoots . Spring onions – wash, pat dry and cut into fine rings. Also, cut the Nori into rectangles (4 x 8 cm each) using scissors and set aside the shichimi togarashi .

Step 3

Next, bring a large saucepan of water to the boil for the ramen noodles (one litre of water per portion of noodles).

Step 4

The Dashi broth is now ready and can be seasoned with soya sauce and Sake . Leave the saucepan on the lowest heat so that the broth does not go cold.

Step 5

Add the ramen noodles to the boiling water and cook for 2 minutes (or according to the cooking instructions on the packet). Then drain in a colander and rinse briefly but thoroughly under cold water.

Step 6

Divide the ramen noodles between bowls and top up with broth. Now arrange the accompaniments on top and garnish with all the toppings.

Step 7

Serve hot and eat with chopsticks, slurping the broth straight from the bowl. Done – Itadakimasu!

Fancy discovering and falling in love with some other delicious recipes featuring Japanese ramen noodles? You’ll find my most popular ramen recipes here: