Shoyu Ramen

Shoyu Ramen
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If you grew up in the US like I did, your first experience with ramen is probably similar. Mom probably came home with as many instant ramen packs as she could fit in the grocery cart for 0.50 ea. Instant ramen isn’t anything special, however it is budget friendly and you can get creative with it. We’ve all made every variation possible, including eating it raw out of the package. My favorite way make it is to cook the noodles and just leave a little broth in the bottom, stir in the seasoning packet, take it off the heat then crack a raw egg and stir it in. Top it with some green onions, sambal or sriracha and you have a signature Holmeskillet instant ramen delight. At one point in high school I would eat 2 packs after school, then eat a full dinner about an hour or 2 later.

Later in my highs school years, I got a job at a Japanese restaurant. I loved that job, some of my co-workers complained at times. Even if we were smoking weed 99% of the time. I remember one time my colleague was so high he freaked out and asked me to take over an order from a customer because he couldn’t understand the customer was asking for “One order” or “One water”. I stepped in to clear things up and save the day because I wasn’t that high yet apparently.

The owners were super nice and would feed us lunch or dinner depending on the shift you were working. So, during my experience there I got to try more authentic ramen dishes. They offered shoyu, miso, katsu ramen varieties on their menu. All their ramens were delicious, and over time chicken katsu ramen became my favorite. I have never seen another restaurant to this day that serves katsu ramen, so if you come across one let me know where it’s at.

Now that we’re adults, we only keep the instant ramen on hand for emergencies. Don’t get me wrong, there are a lot of different varieties you can get from Asian grocery stores that are pretty damn good. However, no instant ramen you buy will compare to homemade broth.

It was intimidating when I first set out to make my own ramen. Mostly because I was apprehensive about shopping for the ingredients and making my broth taste good. Also, I never used the pressure cooker feature before on my Ninja Foodie. The plan was to make my own broth, chashu and soft-boiled eggs, then add other store-bought toppings. I chose to go with corn, bean sprouts, nori and bamboo shoots to go along with my soft-boiled egg and chashu. Of course you can make your own noodles, but I can buy fresh noodles from local stores so I wasn’t trying to do all that.

The best way to tackle this recipe is to break up the prep over a couple days. I made the eggs and chashu the day before. Then I made the broth, tare and assembled everything the next day. This gave me time to marinate the eggs and the chashu time to cool fully so it’s easier to slice. You can choose to roll your chashu or cook as a slab. In my opinion it looks more legit in a roll and a slab it can tend to dry out easier if over cooked.

Once everything was cooked and assembled, I was very happy with the result. The broth was rich and savory, you can add more tare to season your ramen to your liking. You can always choose to make certain adjustments along the way on this recipe. Add the toppings you like the most. I hope you give it a try If you’re a fan of ramen as much as I am.


InstaPot-Pressure Cooker Shoyu Ramen

Yield: 8 Servings
Prep time: 20 mins
Total time: 2hrs

Broth Ingredients

·      Chicken bones 3lb.

·      Kombu 1 large piece

·      Dried Anchovies ¼ cup

·      Bonito Flakes ¼ cup

·      Dried Shrimp ¼ cup

·      Ginger ½ inch sliced


Tare Ingredients

·      Soy Sauce 1cup

·      Kombu 1 piece

·      Mirin ½ cup

·      Scallions 8 ea.

·      Bonito Flakes ½ cup

·      Sugar ¼ cup

·      Ginger ½ inch sliced

·      Garlic 10 cloves crushed


  1. Place all the broth ingredients in the pressure cooker for the broth with 3qts of water. Put the setting on for “soup” for 90 minutes.
  2. While the broth is cooking, place all the ingredients for the tare in a medium saucepan on med-high heat. Bring the sauce to a boil then lower to a simmer for 10 minutes. Strain into container and set aside when ready.
  3. When the broth is done, strain through a fine mesh strainer. Use cheese cloth if a clearer broth is desired. Skim any access fat from the broth.
  4. To prepare the ramen ladle 2 Tbsp of the tare in the bottom of a large bowl. Then ladle 2 cups of broth and taste for seasoning if you want to add more tare at this point. Gently add cooked ramen to the bowl.
  5. Top your ramen with Chashu, egg, corn mushrooms. Nori, green onions and whatever your favorite topping are.


Recipe for Rolled Chashu

Recipe for Soft-Boiled Marinated Eggs

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