Ramen Database > Types of Ramen

Spicy Shoyu Ramen

Spicy shoyu ramen combines the deep umami of soy sauce-based broth with a spicy kick. It’s usually served with chewy noodles.

Spicy Shoyu Ramen is a flavorful and aromatic type of ramen that combines the savory depth of soy sauce-based broth with a spicy kick. This ramen is known for its balanced umami flavors, enhanced by the heat of chili oil or spicy seasonings, making it a favorite among those who enjoy a bit of heat in their meals.

The combination of spicy and savory elements creates a complex and satisfying bowl of ramen that tantalizes the taste buds. Spicy Shoyu Ramen is typically garnished with a variety of toppings that add texture and additional layers of flavor, making it a hearty and fulfilling dish.

The broth of Spicy Shoyu Ramen is a rich and savory base, primarily made from chicken or pork stock infused with soy sauce. This shoyu (soy sauce) base provides a deep umami flavor that forms the backbone of the dish.

To add the characteristic heat, chili oil, or a spicy paste is incorporated, creating a broth that is both warming and flavorful. Garlic, ginger, and sometimes a touch of mirin or sake are added to enhance the complexity of the broth, making it robust and deeply satisfying.

The noodles in Spicy Shoyu Ramen are typically medium-thin and curly, designed to absorb the rich and spicy broth while maintaining their chewiness.

These wheat-based noodles are cooked to an al dente texture, providing a perfect balance between firmness and tenderness. The noodles’ texture is essential to the overall eating experience, as they soak up the flavors of the broth, ensuring that each bite is packed with the savory and spicy essence of the dish.

Spicy Shoyu Ramen is often garnished with a variety of toppings that add both flavor and texture to the dish. Common toppings include sliced chashu (braised pork belly), soft-boiled eggs (ajitsuke tamago), bamboo shoots, nori (seaweed), and green onions.

Additionally, spicy toppings like sliced chili peppers or a drizzle of extra chili oil can be added for those who prefer an extra kick. These toppings not only enhance the visual appeal of the ramen but also contribute to a well-rounded and flavorful eating experience.

A brief history of Spicy Shoyu Ramen

Shoyu ramen, one of the oldest and most traditional types of ramen, originated in the Kanto region of Japan, particularly Tokyo. The introduction of spicy elements to this classic dish reflects a modern twist influenced by global culinary trends and the increasing popularity of spicy foods.

Spicy Shoyu Ramen emerged as chefs and ramen enthusiasts began experimenting with the classic shoyu base, adding chili oil and spicy seasonings to cater to those who enjoy a bit of heat. This fusion of traditional and modern elements has led to the widespread popularity of Spicy Shoyu Ramen, both in Japan and internationally, making it a beloved variant of the classic soy sauce ramen.

Spicy Miso Ramen recipe

Ingredients For the Broth:

4 cups chicken or pork broth
1/4 cup soy sauce
1 tablespoon chili oil (adjust to taste)
2 cloves garlic, minced
1 inch ginger, minced
1 tablespoon mirin (optional)
1 tablespoon vegetable oil

Ingredients For The Toppings and Noodles:

4 packs of dried ramen noodles
200g chashu (braised pork belly), sliced
2 soft-boiled eggs, halved
1/2 cup bamboo shoots
2 scallions, sliced
1 sheet nori (seaweed), cut into strips
Extra chili oil for drizzling (optional)
Sliced chili peppers (optional)

Instructions:

Prepare the broth:

In a large pot, heat the vegetable oil over medium heat.
Add the minced garlic and ginger, sauté until fragrant (about 1-2 minutes).
Pour in the chicken or pork broth, soy sauce, chili oil, and mirin (if using). Stir well to combine.
Bring to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.

Prepare the Noodles:

While the broth is simmering, cook the ramen noodles according to package instructions.
Drain and set aside.

Prepare the Toppings:

Slice the chashu and soft-boil the eggs (if not already done).
Cut the nori into strips and slice the scallions.

Assemble the Ramen:

Divide the cooked noodles into four bowls.
Pour the hot broth over the noodles in each bowl.
Top each bowl with slices of chashu, a halved soft-boiled egg, bamboo shoots, scallions, and nori strips.
Drizzle extra chili oil and add sliced chili peppers if desired for additional heat.

Serve the ramen hot and enjoy!

Explore a variety of ramen styles that highlight the diverse and rich flavors of this beloved dish. From the savory depth of Shoyu Ramen to the creamy richness of Tonkotsu Ramen, each type offers a unique taste experience.