What is Shoyu Ramen?
Shoyu ramen is a traditional Japanese ramen recipe that contains soy sauce in the building of the shoyu ramen broth.
How to Make Shoyu Ramen?
Shoyu ramen recipes, like many other soup or stew recipes can take a while in order to extract and develop all the flavors. It truly is a labor of love, and it will be well worth it. The best thing about shoyu ramen, like all ramen recipes is that there are so many different ways to make your broth. With that being said, for you to make shoyu ramen you need to add soy sauce to your broth in order for it to be shoyu.
How to Make Shoyu Ramen Broth?
Like all other ramen recipes, the shoyu ramen broth is the main part of the dish and is also what sets it apart from the other types of ramen. Shoyu ramen broth recipes can vary immensely, but usually the bases are all the same. You will need either pork bones, chicken bones, or sometimes both.
Since you do not have to worry about keeping the broth light, it is suggested that you roast or caramelize the bones first in order to give the broth a deeper flavor. Once that is done add them to a large stock pot and put in your choice of aromatics and flavorings like lemongrass, onion, garlic, mushrooms, and/or kombu.
Now add the soy sauce, and this is what is going to make it a shoyu broth. Just add water to cover everything in the pot and simmer for 3-4 hours. Once the broth is finished cooking remove large solids and discard.
If you used mushrooms like in this recipe, save those and slice them as a great topping for the dish. At this point you can put the broth into a clean pot and season to taste with soy sauce, mirin and salt if needed.
Now in this recipe you will notice that you do not add the seasonings until the pork belly is cooked. We chose to do this because the pork belly is optional, but we did not want to season the broth first, just in case the pork belly added some of the flavor profiles we wanted. Once the broth is finished just ladle over the noodles and add your choice of toppings.
What is the Difference Between Shoyu and Tonkotsu Ramen?
While there are a myriad of similarities in shoyu and tonkotsu ramen recipes, there are also obvious differences that set them apart. The difference lies in the broth, both the ingredients and the way you cook it. Shoyu ramen will have soy sauce as a main ingredient to the broth which will give it a dark tint, but still fairly clear. Tonkotsu ramen does not have soy sauce in the broth, it requires you to reduce the broth until it has a creamy texture and color.
What Does Shoyu Ramen Taste Like?
Shoyu ramen, when done right, is nothing if not delicious. It should taste like a loose vegetable soup, but with an incredible depth of flavor from the ginger and lemongrass. Since shoyu ramen broth has a soy sauce base and if you do decide to put dried mushrooms in your broth, it will have a savory taste and be comforting from the umami that those ingredients deliver.
What is the Healthiest Type of Ramen?
While ramen itself might be classified as a “healthy dish”, there is one that can be classified as the “healthiest”. We find shoyu ramen to be the healthiest form of ramen, but we are sure this will be argued, but let me explain. As we know, what makes a shoyu ramen is the use of soy sauce in the broth, other than that it is just the chicken and/or pork bones and the aromatics.
Well, what about shio ramen you ask since the difference is only that shio uses salt instead of soy sauce. Is that not the same thing? In our opinion, no. To us, in order to get the flavor of shio right, you need the salt.
Sure, you could take it easy on the salt, but you will be missing out as there is nothing that can truly take its place.
In shoyu ramen recipes you have the option to use a low sodium soy sauce that will give you the flavor and color of regular soy sauce without the added sodium.