Spicy Shoyu Ramen has always been my go-to, whether I’m dining out or whipping it up at home. I love experimenting with different spice levels and ingredients! One thing always stays the same, though: I’m after that spice that makes the dish so comforting. The combination of spicy chili with the rich, umami-filled broth gives it the kind of heat that warms you up without being too overwhelming.
While nothing compares to the authenticity of Japanese ramen in a restaurant, there’s something satisfying about recreating that experience at home.
And when I say “recreating,” I don’t mean with a packet of instant ramen (I still love you, Buldak and Cup Noodle). I’m talking about crafting a bowl with fresh ingredients, rich homemade broth, and all the toppings that make each bowl unique.
The beauty of making Spicy Shoyu Ramen at home is that you can fine-tune it to your preferences. Add more chili for heat, adjust the soy sauce for saltiness, and choose your favorite ramen noodles. Because making homemade ramen can vary in difficulty levels, my recipe provides many routes you can take depending on your culinary level.
Optional Ramen Toppings
Optional toppings are what make ramen bowls unique and personal. It’s what allows you to customize your dish to suit your taste! Classic toppings include soft-boiled eggs (ajitsuke tamago, pictured) with their creamy, marinated yolks, chashu pork, which adds a rich, savory element, and nori (seaweed) for a touch of umami. Freshly sliced green onions and bamboo shoots provide crunch and a burst of flavor, while bean sprouts offer a light, refreshing texture that complements the hearty broth.
For a spicy kick, you can add chili oil or doubanjiang.Vegetarians can pile on toppings like corn, tofu, or sautéed mushrooms for added depth. With so many options, toppings let you transform a simple bowl of ramen into a masterpiece catered to your preferences.
As a kid, I often scavenged the fridge for leftover meat to toss into my ramen. For this recipe, I prepared Shoyu Chicken to elevate the dish. Start by cooking chicken thighs over medium-high heat until almost fully cooked, about 8-10 minutes, flipping halfway through. Then, turn the heat up to high, add a tablespoon or two of soy sauce (called “shoyu” in Japanese), and let the soy sauce infuse the chicken while creating a char on the outside.
If you are interested in my Ajitsuke Tamago recipe, check it out here!
What Noodles to Use
In Japan, ramen noodles are often made from scratch. The process is an art. The noodles are typically crafted by hand or with a noodle-making machine. The resulting noodles have a perfect balance of firmness and elasticity. While making noodles from scratch can be a rewarding process, it’s not always practical. That’s why I love using J-Basket’s ramen noodles for my homemade bowls.
These noodles (available on Amazon and at most Asian markets) have that same authentic texture and chewiness you’d find in a Japanese ramen shop, making them my go-to choice at home. They’re made with high-quality ingredients that mirror the traditional noodle-making methods.
While nothing beats the experience of freshly made noodles, J-Basket’s ramen noodles are the closest I’ve found to the real deal at home.
Spicy Shoyu Ramen
- Total Time: 15 minutes
Description
Ingredients
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp toasted sesame oil
- 1 tbsp doubanjiang (adjust according to spice preference)
- 2 cups dashi (substitute hondashi for a simpler dashi-making process)
- 3 cups bone or chicken broth (can substitute with water)
- 2 1/2 tbsp soy sauce
- 1/2 tbsp black pepper
- 2 servings ramen noodles, cooked
- Optional toppings: shoyu chicken, corn, bamboo shoots, ajitsuke tamago (soft-boiled egg)
Instructions
- In a large pot, heat the toasted sesame oil over medium heat with the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Add the doubanjiang to the pot and stir it in with the garlic and ginger.
- Pour in the dashi and bone (or chicken) broth, bringing the mixture to a simmer. Let it cook for about 5-10 minutes, allowing the flavors to meld together.
- Stir in the soy sauce and add the black pepper. Allow the broth to continue simmering for another 5 minutes to develop its rich flavor.
- While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
- Divide the cooked noodles between two bowls. Pour the hot, flavorful broth over the noodles and garnish with your favorite toppings. Serve immediately, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2
Wow the marinated egg tops this off. And interesting you just need soy sauce for the chicken!
The soy sauce is simple but adds so much depth! Glad you enjoyed this 🙂
Noodles didn’t soak too much liquid and stayed pleasantly springy.
That’s awesome to hear. Thanks Alyssa!