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Authentic Japanese Shoyu Ramen

Authentic Japanese Shoyu ramen is made with a pork bone broth, shoyu tare, tender pork chashu, and perfectly soft boiled eggs.
4.58 from 7 votes
Prep Time 1 hr
Cook Time 12 hrs
Total Time 13 hrs
Course Main Course
Cuisine Japanese
Servings 8 people
Calories 470 kcal


For the Pork Bone Broth

  • 3½-4 lbs. pork bones
  • 2 leeks, ends trimmed and roots cut off
  • 8 cloves garlic, unpeeled, smashed
  • 8 cups water

For the Rolled Chashu

  • lbs. pork belly
  • 1 tbsp. olive oil
  • ¾ cup soy sauce
  • 1 cup dry, clear sake
  • 1 cup water or broth (use the pork bone broth if you have it)
  • 3 green onions
  • 4 cloves garlic, peeled and smashed
  • 2 shallots

For the Shoyu Tare:

  • ½ cup soy sauce
  • ¼ cup mirin
  • 2 tbsp. dry sake
  • 1 tsp. brown sugar
  • 1 tsp. rice vinegar

Ramen Assembly and Toppings:

  • Japanese ramen noodles
  • 2-3 green onions, chopped
  • 2 large eggs
  • dried seaweed
  • roasted sesame seeds


For the Tonkotsu Pork Bone Broth:

  • Soak the pork bones for 1 hour to remove any impurities.
  • Cut the leeks in half and clean all of the layers well to remove any dirt trapped inside.
  • Drain and clean the pork bones well. In a large pot, add the pork bones, leeks, and smashed garlic,. Add enough water to the pot to cover the bones. Bring the water to a boil and boil rapidly for 15 minutes, then reduce to a simmer and cover with a lid. Simmer the broth, covered, for at least 5 hours, but preferably 12 hours or up to overnight. The longer you simmer the broth the more flavorful it will be.
  • Drain the broth through a colander into a large bowl. Then strain it again through a fine-mesh strainer to remove any bits of pork or vegetables.

For the Rolled Pork Belly:

  • Roll the pork into a log starting with the fatty side on the outside. Using kitchen twine, tightly wrap one end of the log and tie with a knot, leave a little extra string loose. Take the twine and wrap it across to the other end of the log. Wrap tightly on the other end and then continue wrapping tightly as you make your way back to the beginning end. Tie with the loose piece of string.
  • Heat the oil in a medium-large pot. Once the oil is hot, add the rolled pork and sear on all sides for 2-3 minutes, about 15 minutes total. You want to render the fat out and all sides of the pork to have a nice, even brown sear.
  • Lower the heat slightly and add the soy sauce, sake, broth, green onions, shallots, and garlic. The pork should be about halfway submerged. Bring to a boil, then cover with a lid and reduce the heat to a simmer. Simmer for 2 hours, flip the pork every 30 minutes.

Make the Tare:

  • In a medium pot, combine the soy sauce, mirin, sake, sugar, and rice vinegar. Bring to a boil and then simmer, set aside until ready to use.

For the Soft-Boiled Egg:

  • Bring 3" of water to a boil in a large pot. Lower the heat and use a spoon to very carefully and gently lower the eggs into the water. Once all of the eggs are added, increase the heat to medium, set a timer, and boil for 6-7 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking.

Assemble the Ramen:

  • Cook the ramen noodles according to the package instructions. Add to a large bowl along with dried seaweed. Pour in your desired amount of broth and tare and top with thin slices of the pork belly, soft-boiled egg, sliced green onions, and sesame seeds. Serve warm.


Calories: 470kcalCarbohydrates: 8.6gProtein: 42.2gFat: 25.8gSaturated Fat: 10.4gCholesterol: 139mgSodium: 2357mgPotassium: 105mgFiber: 0.6gSugar: 3gCalcium: 28mgIron: 1mg
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