If you’re craving a warm bowl of shoyu ramen, you’re in for a treat! This recipe brings the comforting flavors of this classic dish right into your kitchen, and trust me, your taste buds will thank you.
This recipe solves long prep times, costly takeout, and inconsistent broth by delivering quick steps, affordable ingredients, and reliable, rich ramen at home.
I’ve often struggled with making ramen from scratch, especially when I’m short on time. But this Bizentei shoyu ramen recipe is a game changer! It takes just 25 minutes to put together, which is perfect for those busy weeknights when you want something hearty but don’t have all day to cook.
What makes this dish work so well is its use of pantry ingredients, so you won’t need to run out to the store. Plus, it’s super flexible! You can use fresh or dried noodles and mix in your favorite toppings. You’ll have a delicious dinner on the table in no time.
If you’re on the lookout for easy and satisfying meals, this is it! If you want another try at a quick meal, check out my Corn Chicken Casserole with Elote for something different.
Why You Will Love This Recipe
- Authentic Flavor : The umami-rich broth brings the taste of Japan right to your kitchen, making every slurp satisfying and comforting.
- Quick Preparation : With just 25 minutes from start to finish, you can whip up a delicious bowl of ramen without spending all day in the kitchen.
- Convenient Ingredients : Using pantry staples means you won’t have to hunt for hard-to-find items, making this a hassle-free meal any night of the week.
- Customizable Toppings : You can easily tailor this ramen to your taste with a variety of toppings, allowing for endless combinations and personal touches.
Easy Shoyu Ramen at Home
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Soup
- Cuisine: Japanese
- Diet: Vegetarian
Description
This vegetarian Bizentei Shoyu Ramen features fresh ramen noodles served in a flavorful broth with toppings.
Ingredients
- 2 packages (2 x 225g) fresh ramen noodles, preferred type
- 1 tablespoon (15ml) sesame oil, for cooking
- 1 clove garlic, minced
- 1 inch (2.5cm) piece ginger, peeled and minced
- 3 tablespoons (45ml) soy sauce, for flavor
- 1 tablespoon (15ml) cooking sake, for flavor
- 1 cup (240ml) dashi, for broth
- 2 1/2 tablespoons (37.5ml) mirin, for sweetness
- 1 cup (240ml) ramen water, reserved from cooking noodles
- 2 ramen eggs (optional), for topping
- menma (pickled bamboo), to taste
- dry nori sheets, for garnish
- chopped green onions, for topping
- ground white pepper, to taste
- 1 tablespoon (15ml) soy sauce, for extra flavor
- 2 1/2 tablespoons (37.5ml) mirin, for harmony
Instructions
- Simmer Broth & Flavor: Start by heating your dashi over medium heat until it is bubbling gently. You will know it is ready when it gives off a rich aroma and has a little shimmer on the surface. If it starts boiling furiously, just lower the heat. Avoid letting it overcook, as it could become too strong.
- Prepare Noodles: Cook your fresh ramen noodles in a separate pot until they have that perfect al dente bite. You will see them change from opaque to slightly translucent when they are ready. Keep an eye on them, and do not let them sit too long, or they might turn mushy.
- Mix Soy Sauce & Mirin: In a small bowl, whisk together the 3 tablespoons of soy sauce and 2 1/2 tablespoons of mirin until blended. You will want a nice balance of sweet and salty. If the mix tastes a bit off, adjusting with a little more soy sauce or mirin can make a wonderful difference. Just remember not to go overboard.
- Combine Broth & Sauce: Once your noodles and dashi are ready, stir in the soy sauce and mirin mix into the simmering broth. You should see a lovely color and smell that fills the air. Do not rush this step; let the flavors meld together nicely.
- Add Toppings: Top your ramen with sliced green onions, soft-boiled eggs, or nori. You will notice added texture and flavor coming from these toppings, making it visually stunning too. Be careful not to overload the bowl; a little goes a long way!
- Serve & Enjoy: Ladle your ramen into bowls and enjoy it warm with a satisfying slurp! You will feel warmth and comfort with every bite. Just remember to not burn your tongue at first; let it cool a bit before digging in.
Notes
- Storage Tips: Store the soup base in the refrigerator for up to 5 days, but do not save leftover ramen once assembled.
- Expert Tips: If the noodles become mushy, reduce cooking time and monitor them closely to achieve the ideal al dente texture. When the broth tastes overly salty, gradually mix in some reserved noodle water to mellow the flavor. For a richer broth, consider increasing the soy sauce or mirin to boost the overall taste profile. If you are missing toppings, try adding pickled bamboo, green onions, or a soft-boiled ramen egg to enhance your dish.
- Reheating Instructions: Reheat the broth gently on the stove over medium heat until heated through; do not let it boil.
- Serving Suggestions: Pair with gyoza and soy sauce for dipping. Serve with edamame sprinkled with sea salt. Enjoy with a side of seaweed salad.
- Recipe Variations: Add chashu for a traditional meat option. Include more vegetables like mushrooms and spinach. Make a vegetarian broth using vegetable stock instead of dashi.
- Ingredient Notes: Choose fresh ramen noodles for the best texture; dried ramen can also be used successfully. Substitute kombu dashi for a vegan version if needed, or use drinking sake for flavor instead of cooking sake.
Nutrition
- Serving Size: 1 bowl
- Calories: 397
- Sugar: 9.1g
- Sodium: 2532.4mg
- Fat: 11.2g
- Saturated Fat: 1.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54.8g
- Fiber: 2.3g
- Protein: 12.9g
- Cholesterol: 49.3mg
Recipe Tips
- If the noodles become mushy, reduce cooking time and monitor them closely to achieve the ideal al dente texture.
- When the broth tastes overly salty, gradually mix in some reserved noodle water to mellow the flavor.
- For a richer broth, consider increasing the soy sauce or mirin to boost the overall taste profile.
- If you’re missing toppings, try adding pickled bamboo, green onions, or a soft-boiled ramen egg to enhance your dish.
- When serving, be mindful of enjoying it immediately to maintain the best flavors and textures in each bowl.
Serving Suggestions
Pair shoyu ramen with gyoza for a satisfying meal. Serve with edamame sprinkled with sea salt or a refreshing seaweed salad.
This ramen can complement other dishes, including grilled chicken or teriyaki tofu. It also works well in a broth-based soup.
Add soy sauce on the side for dipping gyoza. A sprinkle of green onions atop the ramen brightens each bowl.
Recipe variations
- You can use udon noodles instead of fresh ramen noodles for a thicker texture.
- Add one tablespoon of miso paste to the broth for a deeper flavor.
- Either garnish your ramen with chashu or add extra vegetables like mushrooms and spinach.
- If you’re cooking for a crowd, double the ingredients, use 4 packages of fresh ramen noodles and adjust all other amounts accordingly.
Save This Recipe!
How to Store?
To keep your bizentei shoyu ramen fresh, follow these storage tips:
Refrigeration: Store the soup base in an airtight container in the refrigerator for up to 5 days. Avoid saving assembled ramen.
Freezing: If you need extended storage, place soup base in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Assembled Ramen: Do not store assembled ramen in any form. Serve fresh for the best taste and texture.
Other Recipes You’ll Love
- Black Bean Chicken Salad
- Chickpea Quinoa Salad
- Chickpea Kale Salad
- Corn-Chicken Casserole with Elote
If you enjoyed this Bizentei Shoyu Ramen or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
