Shoyu ramen is the most classic kind of ramen—a clear, flavorful soup seasoned with a soy sauce-based tare and topped with springy noodles, tender slices of chashu, marinated eggs, and a mound of sliced green onion.
In this video, ChefSteps’ lead writer Sho Spaeth shares detailed recipes inspired by some of the world’s best ramen shops. He walks through every element—from making the complex triple-stock “super soup” blend and seasoning it with an umami-packed shoyu tare and a generous pour of aromatic fat to the process for making our soft and silky noodles and curing and roasting pork belly. He then shows you how to put it all together, using a process that is identical to the one used in many ramen shops.
Great shoyu ramen can be hard to find in the U.S., but whether you’re a beginner or a ramen enthusiast, ChefSteps’ Ultimate Shoyu Ramen guide will help you master the art of creating the perfect bowl.
To access the full guide, including detailed recipes and expert cooking tips, sign up for Studio Pass.
Recipes:
Ultimate Shoyu Ramen: https://www.chefsteps.com/activities/ultimate-shoyu-ramen
Silky Ramen Noodles: https://www.chefsteps.com/activities/silky-ramen-noodles
Super Soup Ramen Stock: https://www.chefsteps.com/activities/ultimate-ramen-stock
Chashu (Roast Pork for Ramen): https://www.chefsteps.com/activities/chashu
Shoyu Tare: https://www.chefsteps.com/activities/shoyu-tare
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/
Asian Noodle Soup Federation t-shirts, please!
this is amazing, but please also show what we can do with all the "waste" material used
Just about to head to bed, I'll save this video for later. Oh wait, I can watch for a minute. And it's over. Really fun to watch the noodles come together with stuff I have at home. Excited to try actually making stuff with Sho's new book, Homemade Ramen!
When using egg when cooked the noodle are more what? 1:44
Ughhhhh am I really going to spend 3 days trying this, this weekend. Yes, probably…
The process of making the stock and clarifying it with the emulsified chicken breast could use so further elucidation and an episode in its own right. Clarifying stock is one of those things you hear about but rarely see demonstrated, let alone having a cogent and rigorous commentary detailing each step.
Ramen ¥1000. Never pay more!
What happens to ribs and pork foot? Is this meat used for anything else?
That is one expensive stock – ribs are not cheap ! Can't pork bones and trotters be used instead ?
For anyone wanting to know how to source sodium carbonate ( 1:05 ) , just get a pot full of sodium bicarbonate, and heat it. When the powder starts "flowing" (it'll make sense when you see it), it's done. You'll also lose about 30% of the starting weight.