Ramen bowls containing Spicy Shoyu Ramen topped with chashu, marinated egg (ajitama), fish cake, scallions, and nori.

Are you ready for some noodles, melt-in-your-mouth chashu pork, pickled bamboo shoots, fresh chopped scallion, and a spicy broth that you can’t stop slurping? I hope you are hungry because we’re going to make some hot bowls of Spicy Shoyu Ramen (ピリ辛醤油ラーメン) together. If noodle soup is your comfort food, you are going to enjoy this one.

What is Shoyu Ramen?

Shoyu (醤油) means soy sauce in Japanese. Shoyu ramen simply refers to ramen served with a soy sauce-based broth that is usually in clear, brown color. It is one of the three main types of ramen categorized by broth flavors. If you’re in Tokyo, shoyu ramen is the most familiar form of ramen you’ll find. 

To make a good bowl of ramen is an art form itself. Ramen chefs pull together different elements to define the bowl of noodles. Even the simplest of ramen requires close attention to the ingredients, be it the broth or noodles, making sure each one interacts harmoniously.

But, please don’t let this stop you from making ramen at home. As long as you have a well-stocked Japanese/Asian pantry, it is possible to whip up a decent ramen at home. The beauty of homemade ramen is you get to control what’s in the soup!

Ramen bowls containing Spicy Shoyu Ramen topped with chashu, marinated egg (ajitama), fish cake, scallions, and nori.

How to Make Spicy Shoyu Ramen at Home

Ingredients You’ll Need

  • Ginger
  • Garlic
  • Doubanjiang (spicy chili bean paste) – We’ll cover this topic below.
  • Chicken stock
  • Dashi (Japanese soup stock) – We’ll cover this topic below.
  • Soy sauce
  • Roasted sesame oil
  • Salt
  • White pepper powder
  • Fresh or dried ramen noodles – We’ll cover this topic below.
  • Ramen toppings – We’ll cover this topic below.

Overview: Cooking Steps

The workflow of assembling the ramen is very simple.

  1. Prepare the toppings AHEAD OF TIME. Both Chashu and Ramen Egg should be made the previous day. This way, on the day of serving ramen, you just need half an hour to put it together.
  2. Prepare the soup. Combine all the soup broth ingredients and let it simmer.
  3. Cook the ramen noodles and assemble the ramen. Make sure you cook the noodles just al dente because the hot broth will continue to cook the noodles. Drain and divide into individual ramen bowls. Pour the soup broth and add the toppings to the ramen.

Soggy noodles in ramen are a no-no. When the ramen is ready, serve immediately and slurp!

Ramen bowls containing Spicy Shoyu Ramen topped with chashu, marinated egg (ajitama), fish cake, scallions, and nori.

Two Key Ingredients to Make Delicious Soup Broth

We all know that soup broth defines ramen. It is what brings the dish together. But many of us do not have the time to simmer the soup stock with bones and all for hours. How do we make delicious soup broth without compromising the flavor of homemade ramen broth?

Here are two ingredients I used to boost the flavor of the soup broth.

1. Dashi (Japanese Soup Stock)

Besides the chicken stock, I also used dashi (Japanese soup broth) to give the soup broth extra depth.

Awase Dashi in a measuring cup, and kombu and katsuobushi on a bamboo basket.
Awase Dashi (combination of kombu and bonito flakes)

For this recipe, I actually used my favorite Dashi Packet to make dashi. Since I wanted a strong dashi flavor, I used two packets instead of recommended one packet for the measured water.

Dashi made from Dashi Packet.
Dashi Packet

2. Doubanjiang (Spicy Chili Bean Paste)

The second key ingredient is doubanjiang (豆瓣醤) or spicy chili bean paste. It’s a combination of fermented broad beans as the main ingredient, soybeans, and often hot chilies. The salty, savory, umami-rich paste adds an incredible depth and character to the broth that you should not substitute.

You can add more if you like your soup to be spicy, but a small amount would be enough to give it a good kick.

Doubanjiang | Easy Japanese Recipes at JustOneCookbook.com
The doubanjiang in the middle is not spicy.

Non-Spicy doubanjiang: You can find non-spicy versions made in Taiwan, Hong Kong, and Guangdong. It has the same savory depth in the paste but without heat.

To distinguish the two versions, the Sichuan doubanjiang is called la-doubanjiang (辣豆瓣醬, “la” (辣) meaning ‘hot’ or ‘spicy’).

Doubanjiang Spicy Bean Paste
The spicy (辣) version is on the left, and the NON-SPICY version is on the right.

Taiwanese brands like Kangshan (岡山) (shown above) and Ming Teh (明德) offer the doubanjiang made from fermented broad beans and soybeans, and they usually have both spicy and non-spicy versions. I get Kangshan (岡山) brand at my local Chinese market (Marina Market in San Mateo). Amazon does not sell the non-spicy doubanjiang at this time (please let me know if you find one).

Doubanjiang substitute: If you really can’t find doubanjiang, you can use gochujang (Korean chili paste; spicy) or doenjang (Korean soybean paste; non-spicy). However, the ingredients are slightly different and have different flavor profiles.

Fresh Ramen Noodles

Where to Get Fresh Ramen Noodles

Fresh ramen noodles are made from four ingredients: wheat flour, water, salt, and kansui. Despite the yellowish color, the noodles do not contain eggs. Kansui, an alkaline solution, is what gives ramen its yellow tint and springy texture.

  • Ramen noodles are either straight (ストレート麺) or wavy (ちぢれ麺). Generally, straight noodles are used for tonkotsu ramen while wavy noodles are used for soy sauce ramen, salt ramen, and miso ramen, but of course, there are exceptions.
  • Ramen noodles have 6 different thicknesses: ultra-thin (極細麺), thin (細麺), medium-thin (中細麺), medium-thick (中太麺), thick (太麺), and extra thick (極太麺).

The ramen noodles used in shoyu ramen are usually the springy, wavy type. 

Big Japanese grocery stores like Mitsuwa, Nijiya, and Marukai (Tokyo Central) sell packages of fresh ramen noodles (with or without soup packages included). Some large Korean and Chinese grocery stores also carry packages of fresh ramen noodles from Myojo and Yamachan Ramen.

Sun Noodles make great noodles and they ship domestically!

Ramen Noodles

If you don’t have access to fresh ramen noodles, you can purchase dried ramen noodles (what we call Chukamen, 中華麺) by the HIME brand at Japanese or Asian grocery stores or Amazon.

If you are looking for gluten-free noodles, check out my favorite vegan-friendly ramen noodles by Gluten Free Meister (Kobayashi Seimen).

A display of Authentic and Creative Ramen Toppings

Ramen Toppings

There are various toppings that can go into spicy shoyu ramen. In this recipe, I top the ramen with:

Thin slices of Chashu on the cutting board.
Chashu
A white ceramic plate containing ramen eggs.
Ramen Egg

It may read like a long list of toppings, but you can definitely decide what you’d like to add to your ramen. Seasoned shiitake mushrooms or tofu are a great stand-in for chashu if you’re vegetarian. Feel free to keep it as simple or complex as you like!

Ramen bowls containing Spicy Shoyu Ramen topped with chashu, marinated egg (ajitama), fish cake, scallions, and nori.

Try Other Delicious Ramen Recipes

Also, check out the Japanese Ramen Guide for Beginners!

Ramen bowls containing Spicy Shoyu Ramen topped with chashu, marinated egg (ajitama), fish cake, scallions, and nori.

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Ramen bowls containing Spicy Shoyu Ramen topped with chashu, marinated egg (ajitama), fish cake, scallions, and nori.
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4.73 from 140 votes

Spicy Shoyu Ramen

by Namiko Hirasawa Chen
Spicy Shoyu Ramen is a comforting bowl of noodles in a savory soy sauce broth with just the right kick of heat. I’ll share my two key ingredients for depth and umami to create an extra-delicious broth without a long simmer. Make your toppings ahead for quick and easy ramen day!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 2

Ingredients 
 

For the Soup Broth

For the Toppings (prepare in advance)

Instructions

Before You Start

  • Prepare the ramen toppings ahead of time (a day in advance for the ramen egg and homemade chashu) so they‘re ready to serve with your piping hot ramen soup.
    Chashu and Ramen Eggs Step
  • A typical ramen bowl can hold 1200–1400 ml of liquid. We will prepare 1½ cups (360 ml) of soup broth per bowl for this size bowl. If you’re using larger bowls, please make extra soup broth to fill them up.
    Ramen bowls
  • Gather all the ingredients. Prepare a big pot of water for cooking the noodles. Slowly bring it to a boil on medium heat while you prepare the soup broth.
    Top-down view of spicy shoyu ramen ingredients on a wooden surface, featuring broth, sauces, spices, noodles, sliced pork, seaweed, boiled eggs, narutomaki, green onions, onions, and bamboo shoots neatly arranged in bowls and trays.

To Prepare the Soup Broth

  • Grate the ginger (I use a ceramic grater) and reserve 1 tsp ginger, grated, with juice. Mince or press 2 cloves garlic (I use a garlic press).
    Nami's Tip: If you’re unsure how much ginger flavor to use, start with less and add more later.
    Side-by-side images show hands grating ginger on a ceramic grater (left) and a garlic press squeezing minced ginger onto a plate (right)—perfect prep for spicy shoyu ramen. Both plates rest on a light wooden surface.
  • Set a small saucepan over medium-low heat. Add 1 Tbsp toasted sesame oil, the garlic, and the grated ginger. Cook until fragrant, about 1–2 minutes.
    Nami's Tip: Make sure not to burn the aromatics.
    Two side-by-side images: on the left, a hand adds minced garlic from a small dish into a pot with oil for spicy shoyu ramen; on the right, the garlic is being stirred and sautéed in the pot with a wooden spoon.
  • Add 2 tsp doubanjiang (spicy chili bean paste) and stir for 15 seconds.
    Two side-by-side images: On the left, a hand adds a dark sauce for spicy shoyu ramen to a pan with sautéed garlic. On the right, the sauce and garlic are being mixed together in the pan with a spatula.
  • Add 1½ cups chicken stock/broth, 1½ cups dashi (Japanese soup stock), and 2½ Tbsp soy sauce and bring it to a boil, then reduce the heat and simmer for a few minutes.
    Two side-by-side images: On the left, broth and oil for spicy shoyu ramen are poured into a saucepan with spices and stirred by a wooden spoon. On the right, soy sauce is added to the simmering mixture in the saucepan.
  • Taste the soup and adjust the seasoning with 1 tsp Diamond Crystal kosher salt and ⅛ tsp white pepper powder. Don‘t be shy about adding salt because the broth will taste less salty after you add the noodles. Cover with a lid, reduce the heat to low, and keep the soup barely simmering while you quickly boil the noodles.
    Nami's Tip: You want the soup piping hot and ready to pour as soon as the noodles are done cooking.
    A pot of dark liquid simmers on the stove for spicy shoyu ramen; in the left image, a spoon lifts some broth. In the right image, two hands add salt and ground pepper from small bowls into the pot.

To Cook the Noodles

  • Before cooking, loosen up 2 servings fresh ramen noodles with your hands. Once the pot of water is boiling, add the noodles and cook according to the package instructions. Here, I cook them in a big noodle strainer set inside the pot.
    Two images side by side: On the left, hands separate uncooked yellow noodles for spicy shoyu ramen on a metal tray. On the right, the noodles are added from the tray into a pot of boiling water with a strainer.
  • While cooking, stir and separate the noodles with chopsticks. When the noodles are done, drain in a strainer, shaking it a few times to drain off the excess water (otherwise it will dilute the soup broth).
    Side-by-side images: on the left, spicy shoyu ramen noodles are being cooked in boiling water with chopsticks; on the right, a strainer lifts the cooked noodles above a pot of hot water.

To Serve

  • Divide the noodles into the individual ramen bowls. Pour about 1½ cups (360 ml) hot soup broth into each bowl.
    Side-by-side images: left, a bowl of plain yellow noodles; right, a spoon pours dark spicy shoyu ramen sauce over the noodles in the same bowl with a red geometric pattern on the rim.
  • Now, arrange the noodles attractively using chopsticks. Lift the soup-soaked noodles high and straighten them. When they are neatly aligned, fold the noodles from one edge of the bowl over the noodles in the soup.
    Nami's Tip: This is an optional step, but ramen shops typically do this so the ramen looks pretty.
    Split image showing spicy shoyu ramen noodles in a bowl of broth; on the left, noodles are being lifted with chopsticks, and on the right, an unseen hand uses chopsticks to stir the noodles in the bowl.
  • Quickly arrange the prepared toppings on the noodles. Serve immediately and season to taste with additional white pepper powder and optional la-yu (Japanese chili oil).
    Two bowls of spicy shoyu ramen with sliced pork, soft-boiled egg, bamboo shoots, and fish cake; the right bowl features green onions, shredded white onions, and nori seaweed. Both are served in patterned bowls on a wooden surface.

To Store

  • Keep the leftover soup and toppings separately in airtight containers and store in the refrigerator for up to 3 days. Cook the noodles right before serving.

Nutrition

Calories: 404kcal, Carbohydrates: 37g, Protein: 15g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 141mg, Sodium: 1522mg, Potassium: 236mg, Fiber: 2g, Sugar: 5g, Vitamin A: 314IU, Vitamin C: 8mg, Calcium: 92mg, Iron: 3mg

Did you make this recipe?

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Editor’s Note: The post was originally published on Nov 28, 2011. It’s been updated with new images and updated content on May 15, 2023.