The products we used:
The Origins of Ramen
Shoyu ramen, a soy sauce-based ramen, is widely considered the origin of modern ramen in Japan, with its roots tied to the restaurant Rai Rai Ken in Asakusa, Tokyo. During the Meiji era, as Japan opened up to foreign influence, Chinese immigrants established restaurants in port cities like Yokohama and Kobe, forming Chinatowns. Initially, these eateries served high-end Chinese cuisine, but as more Chinese students arrived, affordable noodle dishes—called “Nankin soba” or “Shina soba” (Chinese noodles)—gained popularity among the general public for being cheap and tasty. In 1910, Rai Rai Ken, a Cantonese restaurant, introduced a version of Shina soba tailored to Japanese tastes: thin, curly noodles made with lye water (kansui) in a light soy sauce-flavored broth, topped with chashu, bamboo shoots, and green onions. This Shina soba became a hit in Tokyo and later spread to the rest of Japan. Later, shina soba was introduced to the West via Cup Noodles–already popular in Japan–with the name “Chicken Ramen”.
Homemade Tokyo Shoyu Ramen
Some people get the impression that genuine ramen is a difficult dish requiring years of practice to cook to perfection, the truth is that you can make it right at home.
Ingredients [Serves 2]
Fresh Chinese noodles, 2 balls
Soup
- Sake, 50cc (1.7 fl oz)
- Water, 600cc (20 fl oz)
- Chicken bouillon, 1 1/3 tablespoons
- Mirin, 2 tablespoons
- Soy sauce, 2 and 1/2 tablespoons
- Sesame oil, 1/2 tablespoon
Toppings
- Braised pork (chashu), 4 slices (40g or 1.4 oz)
- Seasoned bamboo shoots (menma), 30g (1.1 oz)
- Green onion (finely chopped), 4cm (12g or 0.4 oz)
Instructions
Prepare Toppings
Chop the green onions, boil an egg then cut it in half, and do any other necessary preparations for the ingredients.
Prepare Soup
In a pot, combine the Soup ingredients heat over medium heat, and bring to a brief boil (this is your soup).
Boil Noodles
In another pot, bring water to a boil, cook the Chinese noodles according to the package instructions, then drain well.
Serve
Divide the noodles into bowls, pour the soup over them, and top with chashu, bamboo shoots, and green onion.
Variations
The above recipe is for ramen with a soy sauce base, but like with all popular Japanese foods, ramen has many regional variations to explore.
- Miso Ramen: A Sapporo specialty. Known for its hearty, cloudy broth made by blending miso paste (fermented soybean paste) with pork or chicken stock. It has a bold, slightly sweet, and nutty flavor. Often topped with butter, corn, bean sprouts, and ground pork.
- Tonkotsu Ramen: Popular on the southern island of Kyushu. A creamy, opaque broth made by boiling pork bones for hours (sometimes up to 20 hours), resulting in a rich, collagen-heavy texture and deep pork flavor. Commonly served with black garlic oil, pickled ginger, kikurage (wood ear mushrooms), and chashu.
- Shio (salt) Ramen: A lighter, clear broth seasoned with salt, typically made from chicken, seafood, or pork stock. It’s delicate yet flavorful. Typically topped with simple additions like green onions, nori, and sometimes a boiled egg or pork slice.
Learn More
If homemade ramen becomes a regular part of your home menu, you should consider getting a ramen strainer to make life easier. If you start exploring variations, you might be interested in a tool for easily making miso soup that you can use for the miso ramen.
