Ramen: authentic recipe from Japan (Shoyu ramen)

How to make Shoyu Ramen

The ramen It has become tremendously popular in recent years, so much so that there are even restaurants in our country specialized almost exclusively in their preparation. In this sense, as you probably know, consists of a dish of Japanese origin made with Japanese noodles, soup and Gu .

And what is the Gu? Basically it is a combination of very varied ingredients that can serve as accompaniment to the soup, so that in most cases, they are left to the only choice of the consumer who will enjoy the dish. For example, the most common options are boiled eggs, nori or wakame seaweed, pork slices, chives and various boiled vegetables.

However, did you know that each region of Japan has its own recipe for ramen? For this reason, today it is possible to enjoy a wide variety, of all flavors and for all tastes.

What is the Japanese ramen?

But before continuing with the recipe to learn how to make ramen at home, it is necessary - and essential - to delve a little more about what are the basic ingredients with which it is traditionally made.

Thus, the Japanese noodles chosen for the preparation are served in a broth that, classically, is prepared based on meat, soy sauce and miso (soybean paste, intense flavor and very salty), accompanied by garnishes such as chives, seaweed , menma (Japanese seasoning based on fermented bamboo shoots), and pork slices.

There are also vegan options, so substitute pork slices and any other ingredient of animal origin, for tofu .

  • How to make a wonderful miso soup: traditional Japanese soup

Recipe of authentic Japanese ramen

How to make Japanese Ramen

Basic ingredients

  • Eggs
  • Pork belly
  • Noodles (Japanese noodles)
  • Olive oil (to sauté)
  • Vinegar

Ingredients for the broth

  • 2 chicken bones
  • 1 leek
  • 4 cloves of garlic
  • 1 carrot
  • 1 onion
  • 1 piece of ginger
  • 4 liters of water

Ingredients for the sauce

  • 600 cc of soy sauce
  • 250 cc of mirin
  • 100 cc of sake
  • Kombu seaweed
  • 1 piece of ginger
  • 1 piece of leek
  • 1 piece of garlic


First let's make the broth. To do this put water in a saucepan to heat the fire, and when it starts to boil, add the chicken bones. As soon as you notice that the flesh has begun to change color, remove them and clean them well by placing them under the cold water jet.

Put the leek, the garlic, the ginger, the onion and the carrot in the express pot along with the chicken bones.

Fill it with water now, cover it and put it on the fire. Just at the moment when the pressure starts let it simmer for 1 hour. After this time remove the fire and let it cool. Once cold, open the express pot and introduce the pork belly. Cover the pot and put it back on the fire.

Now it's time to brown the pork belly in a pan. To do this, put the pan on the fire, roll the bacon and put a thread. Cook until golden.

In a small saucepan, boil the eggs with vinegar and salt. Cook for a maximum of 6 minutes after the water starts to boil. Once ready, let them cool, and when they are cold, peel them carefully so that they do not break and reserve them.

Just when the pressure of the pressure cooker starts, leave on medium heat for 30 minutes. Finally, remove from heat and let cool.

In another saucepan over low heat put the soy sauce, the mirin, the sake, the leek, the ginger and the garlic. At the moment when this preparation begins to boil away from the fire.

Remove the pork belly from the pot. In a large bowl put the sauce that we have prepared of soybeans, and place in it the meat and eggs without peel, leaving marinate for 40 minutes. Once marinated, place in the refrigerator for the rest of the preparation, this way it will be easier to cut both eggs and pork belly.

Cut the meat and the egg to your liking. For example, it is common for eggs to be cut in half and served that way. Add also nori seaweed, wakame and other ingredients that you like.

In another saucepan, put the water in the fire and cook the noodles until they are cooked and ready.

In the bowl where you are going to eat the ramen add between 5 to 6 tablespoons of the sauce, and then add the hot broth to a little over half the bowl. We add the noodles and that's it! We already have our traditional Japanese ramen.

And for dessert: Japanese rice cakes (mochi): recipe to make at home

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