Indulge in a flavorful bowl of Spicy Shoyu Ramen, where tender noodles swim in a rich soy-based broth infused with a kick of heat. Topped with melt-in-your-mouth chashu pork belly and perfectly seasoned soft-boiled eggs, this spicy ramen dish is a satisfying way to curb your craving for authentic Japanese comfort food.
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Get ready to dive into a bowl packed with tender noodles, melt-in-your-mouth chashu pork, tangy pickled bamboo shoots, fresh scallions, and a spicy broth that’s utterly irresistible. If you’re craving something warm and comforting, we’re about to whip up some delicious Spicy Shoyu Ramen together. This recipe is a perfect choice for noodle soup lovers looking to satisfy their taste buds with bold flavors.
What is spicy Shoyu Ramen?
Shoyu Ramen is a classic Japanese noodle dish featuring a savory soy sauce-based broth, known as “shoyu” (醤油) in Japanese. The broth, usually clear with a deep brown color, is one of the key flavor profiles in ramen and is especially popular in Tokyo. It’s a well-balanced bowl of noodles, with the broth’s salty, umami-rich taste being the highlight.
Crafting a perfect bowl of ramen is considered a culinary art. Every element—from the noodles to the broth—requires careful attention to ensure harmony in flavors. But don’t let that intimidate you from trying it at home! With a well-stocked Japanese or Asian pantry, you can easily create a delicious homemade ramen where you control all the ingredients, allowing you to customize the soup to your liking.
Making Spicy Shoyu Ramen at Home
Ingredients You’ll Need:
- Ginger
- Garlic
- Doubanjiang (spicy chili bean paste)
- Chicken stock
- Dashi (Japanese soup stock) – more details below.
- Soy sauce
- Roasted sesame oil
- Salt
- White pepper powder
- Fresh or dried ramen noodles – more details below.
- Ramen toppings – more details below.
Steps for Preparing Spicy Shoyu Ramen
- Prepare the toppings in advance: It’s best to make your chashu and ramen eggs the day before serving. This allows the flavors to develop and saves time when you’re ready to assemble the ramen.
- Prepare the broth: Combine all the ingredients for the soup broth and let it simmer gently to infuse all the flavors.
- Cook the noodles and assemble: Boil the ramen noodles until they’re just al dente, as the hot broth will continue cooking them. Drain the noodles, portion them into individual bowls, then pour over the hot broth. Finally, top with your pre-prepared chashu, ramen egg, and other desired toppings.
Two Essential Ingredients for a Flavorful Ramen Broth
The broth is the heart and soul of any great ramen, tying all the components together. While traditional ramen broth involves simmering bones for hours, there are ways to achieve rich flavors without the lengthy process. So, how can you create a tasty broth for your homemade ramen without sacrificing depth of flavor?
By using two key ingredients—dashi (Japanese soup stock) and chicken stock—you can make a delicious broth in less time, still packed with umami and richness. These ingredients add complexity and depth to your ramen without the need for slow-simmered bones, allowing you to enjoy a satisfying, homemade bowl quickly and easily.
1. Dashi (Japanese Soup Stock)
In addition to using chicken stock, incorporating dashi—a traditional Japanese soup base—elevates the broth with a deeper, umami-rich flavor. This combination adds a layer of complexity to the soup, making your ramen broth both flavorful and aromatic.
For this recipe, I opted to use my go-to dashi packet to prepare the dashi base. To intensify the flavor, I doubled the amount, using two packets instead of the usual single packet for the measured water. This gives the broth a richer, more robust dashi taste, perfect for enhancing the overall depth of the ramen.
2. Doubanjiang (Spicy Chili Bean Paste)
The second crucial ingredient is doubanjiang , a spicy chili bean paste made from fermented broad beans, soybeans, and often hot chilies. This paste is packed with salty, savory, and umami-rich flavors that bring incredible depth and complexity to the broth. It’s an essential addition that adds character to the ramen, and it shouldn’t be substituted if you’re aiming for authentic flavor.
Feel free to adjust the amount of doubanjiang to suit your spice preference. If you like your ramen with a bit more heat, you can add extra, but even a small amount will give the broth a satisfying kick without overpowering the other flavors.
If you’re looking for a milder option, you can also find non-spicy doubanjiang, commonly produced in places like Taiwan, Hong Kong, and Guangdong. This version delivers the same rich, savory depth but without the added heat, making it a great choice for those who prefer a less spicy broth.
If you can’t find doubanjiang, you can use alternatives like gochujang (Korean chili paste) for a spicy kick or doenjang (Korean soybean paste) for a non-spicy option. Keep in mind, though, that these substitutes have different ingredients and flavor profiles, so the taste of your broth may vary slightly from the original.
Where to Find Fresh Ramen Noodles for spicy shoyu ramen
Fresh ramen noodles are typically made from just four ingredients: wheat flour, water, salt, and kansui, an alkaline solution that gives the noodles their distinct yellow color and chewy texture. Despite their yellow hue, they do not contain eggs.
Ramen noodles come in two main shapes: straight (ストレート麺) and wavy (ちぢれ麺). Traditionally, straight noodles are paired with tonkotsu ramen, while wavy noodles are commonly used in shoyu (soy sauce) ramen, shio (salt) ramen, and miso ramen—though there are exceptions.
Ramen noodles also vary in thickness, ranging from ultra-thin (極細麺) to extra thick (極太麺), with six different sizes in total. For shoyu ramen, the wavy, springy noodles are most commonly used, helping to capture the broth’s flavor and complement the dish’s texture.
Ramen Toppings for spicy shoyu ramen
There are plenty of options for toppings to enhance the flavor and texture of spicy shoyu ramen. In this recipe, I garnish the ramen with the following toppings:
- Chashu (braised pork belly)
- Ramen Egg (ajitsuke tamago or soft-boiled egg)
- Menma (seasoned bamboo shoots)
- Narutomaki (fish cake)
- Shiraga negi (thinly sliced Japanese long green onion)
- Chopped scallionsNori (seaweed)
- Homemade La-Yu (Japanese chili oil) for an extra spicy kick
While the list of toppings may seem extensive, you have the flexibility to choose which ones you’d like to include in your ramen. For a vegetarian option, seasoned shiitake mushrooms or tofu can easily replace chashu. Whether you prefer to keep your ramen simple or load it with a variety of toppings, feel free to adjust the ingredients to suit your taste!
Conclusion
Spicy Shoyu Ramen offers a perfect balance of savory soy sauce broth, tender noodles, and a hint of heat, making it a comforting and satisfying dish. Whether you’re a ramen enthusiast or new to Japanese cuisine, this recipe allows you to customize your toppings, from traditional chashu to vegetarian-friendly options like tofu or mushrooms. It’s a great way to bring authentic flavors into your home kitchen.
I invite you to give this recipe a try and share your thoughts! How did you enjoy your personalized bowl of ramen? We’d love to hear your feedback—let us know your experience in the comments!