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Homemade Soy Sauce Ramen

A comforting and customizable bowl of homemade soy sauce ramen with chewy noodles in a savory broth, perfect for busy nights.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 2 cups all-purpose flour
  • 1/2 teaspoon kansui (alkaline water)
  • 1/2 teaspoon salt
  • 3/4 cup water
Broth
  • 4 cups chicken or vegetable broth
  • 1/4 cup soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon sesame oil
Toppings
  • 2 green onions, chopped
  • Soft-boiled eggs for topping
  • Chashu pork or tofu (for protein)
  • Nori (seaweed) sheets
  • Bok choy or spinach (for greens)

Method
 

Preparation
  1. In a bowl, mix flour, kansui, and salt. Gradually add water and knead until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
  2. Roll out the dough thinly and cut into noodle shapes. Let them dry for a bit.
Cooking
  1. In a pot, combine broth, soy sauce, miso paste, and sesame oil. Heat until simmering.
  2. Cook the noodles in boiling water for about 2-3 minutes until al dente.
  3. Serve the noodles in bowls, ladle over the hot broth, and top with green onions, soft-boiled eggs, chashu pork or tofu, nori, and greens. Enjoy your homemade shoyu ramen!

Notes

Got leftovers? Store broth and noodles separately in the fridge for up to three days. Reheat broth on the stove and cook fresh noodles when ready.