Pork Shoyu Ramen cooked at home?! Yes you can!

8 months ago

pork shoyu ramen

Did you know that shoyu is the Japanese term for soy sauce? As one of the main ramen seasonings, shoyu is used by chefs throughout the country to add some delicious kick not only in their ramen, but also in other foods such as chicken and pork. In this recipe, we’re introducing you to the most popular ramen you’ll find in Tokyo.

Pork Shoyu Ramen
Makes 6 servings


2 pcs Dried kombu (dried kelp)

1 gallon Water

½ kilo Boneless pork loin or shoulder (whole)

1 tsp Salt

½ tsp Pepper

2 Tbsps Cooking oil

1 cup Chopped onions

2 Tbsps Thinly sliced ginger

2 Tbsps Chopped garlic

2 Carrots, cut into 2-inch pieces

2 cups Sliced leeks

1 kilo Combined chicken neck, back, wings, and bones

½ kilo Pork bones

1 pack Bonito flakes or ¼ cup dilis

  1. Soak the kombu in water overnight. Set aside.
  2. Lay pork loin on a tray and season with salt and pepper. Tie the pork into a roll with kitchen twine to keep it whole. This also makes it easier to slice later on.
  3. Heat the oil in a large pot on high heat. Add the rolled up pork and sear on all sides, turning it over for even browning. Set aside.
  4. Add chopped onions and cook until golden brown for about five minutes. Stir in ginger, garlic, carrots, and leeks.
  5. Lower the heat to medium and add the chicken neck, wings, back and bones, pork bones, rolled pork, and kombu water. Boil slowly, over medium heat, and keep on a simmer. Skim the stock and boil until pork is tender and stock has reduced to half, about four hours.
  6. Remove the pork from the soup stock when soft. Lay on a tray to cool. Cover pork and chill in the refrigerator until ready to slice. It’s easier to cut perfect slices when the meat is cold.
  7. Pour stock over a fine sieve into another container. Discard bones. Cool soup stock and chill until ready to use (if making ahead).

½ kilo Ramen noodles

2 Tbsps Baking soda

8 cups Water

Boil water in a large pot. Add baking soda carefully (it will boil up and water will overflow). Drop in the ramen noodles and cook al dente. Drain immediately. Divide noodles into bowls.


½ cup Soy sauce

2 Tbsps Sake

1 Tbsp Mirin

1 tsp Sesame oil


6 Hard-boiled eggs, peeled

6 stalks Scallions, chopped

3 Nori sheets, toasted and sliced


  1. Slice pork thinly and put slices on top of noodles.
  2. Heat stock and bring to a simmer. Add soy sauce, sake, mirin, and sesame oil. Pour stock carefully over pork and noodles then garnish with sliced hard-boiled egg. Top with chopped scallions and toasted nori. Serve hot.

Recipe by Chef Bambi Sy Gobio
Photographed by John Ocampo 

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