# Shoyu ramen (from Sudachi | Japanese Recipes | Yuto Omura)

Video: [How to Make Authentic Shoyu Ramen at Home (Beginner-Friendly Japanese Classic)](https://www.youtube.com/watch?v=cnvomlflES4) by [Sudachi | Japanese Recipes | Yuto Omura](https://www.youtube.com/@SudachiRecipes).
RecipesMD is not affiliated with Sudachi | Japanese Recipes | Yuto Omura. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$7.65 per serving, ~$15.30 for ~2 portions (assumed); saves ~$9.35* per serving (55%) vs ordering out (~$17.00*). * Estimate: predicted from the ingredient list: 5 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario noodle bowl at ~$17, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 10 g dried sardines
- 10 g kombu
- 1 liter water
- 20 g ginger
- 2 cloves garlic
- 15 g bonito flakes
- 3 chicken wings
- 50 g Japanese leek green parts
- 1/2 tbsp lard
- 50 g chicken skin
- 100 ml water
- 50 ml soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1/2 tsp sugar
- pinch salt
- to taste ramen noodles _(amount estimated)_
- to taste soft boiled ramen eggs _(amount estimated)_
- to taste narutomaki fishcakes _(amount estimated)_
- to taste pickled bamboo shoots _(amount estimated)_
- to taste pork chashu _(amount estimated)_
- 2 sheets nori
- to taste green onion _(amount estimated)_

## Steps

1. [0:06](https://www.youtube.com/watch?v=cnvomlflES4&t=6s) Combine dried sardines, kombu and water in a pot and soak for 30 minutes.
2. [0:21](https://www.youtube.com/watch?v=cnvomlflES4&t=21s) Heat the pot over medium until gently bubbling, then remove the sardines and kombu.
3. [0:30](https://www.youtube.com/watch?v=cnvomlflES4&t=30s) Add sliced ginger, garlic cloves, bonito flakes, chicken wings and Japanese leek green parts.
4. [1:20](https://www.youtube.com/watch?v=cnvomlflES4&t=80s) Simmer covered for 30 minutes.
5. [1:27](https://www.youtube.com/watch?v=cnvomlflES4&t=87s) In a separate pan, melt lard over medium-low heat.
6. [1:30](https://www.youtube.com/watch?v=cnvomlflES4&t=90s) Add chicken skin and render over low heat for about 10 minutes until crispy, then remove skin.
7. [2:13](https://www.youtube.com/watch?v=cnvomlflES4&t=133s) Add water, soy sauce, sake, mirin, sugar and a pinch of salt to the pan.
8. [2:22](https://www.youtube.com/watch?v=cnvomlflES4&t=142s) Simmer the tare for 15 minutes until reduced by half, then remove from heat.
9. [2:27](https://www.youtube.com/watch?v=cnvomlflES4&t=147s) Strain the chicken dashi broth through a mesh sieve lined with kitchen paper.
10. [3:17](https://www.youtube.com/watch?v=cnvomlflES4&t=197s) Boil ramen noodles in a separate pot of water.
11. [3:37](https://www.youtube.com/watch?v=cnvomlflES4&t=217s) Pour tare and hot broth into serving bowls, add cooked noodles and top with chashu, narutomaki, ramen eggs, bamboo shoots, nori and chopped green onion.

## Equipment

- pot
- mesh spoon
- measuring jug
- frying pan
- mesh sieve
- kitchen paper
- stove

## What the video didn't say

- Servings not stated
- Total cooking time not stated

Source page: https://recipesmd.com/v/sudachi-japanese-recipes-yuto-omura-shoyu-ramen