When it comes to Japanese cuisine, ramen holds an iconic position. It’s the go-to meal for affordability and convenience. However, despite its labor-intensive process, the satisfaction of making it at home can be worth it. The increasing popularity of ramen in the U.S. often leans towards the tonkatsu style, which uses a pork-based broth. But for a lighter flavor, one can opt for broth varities like shio (salt-based) or shoyu (soy sauce-based). To satisfy cravings for shoyu ramen, there is an easy at-home recipe that can be whipped up using ingredients right from your pantry.

Despite seeming like an entire feast in a bowl, this recipe can seem like cheating. It's packed with flavor but doesn't require hours in the kitchen. Though the recipe suggests using a substantial amount of scallion-garlic oil, it's the only significant fat in the broth. This, along with a bit of butter, brings a well-rounded taste to the dish. Toppings like sauteed cabbage or bean sprouts, or just a soft-boiled egg, can be perfect substitutes if you don't have braised pork belly or seasoned eggs.

The origin of ramen traces back to Chinese immigrants who brought noodles in broth to Japan in the 19th century. The Japanese interpretation of the Chinese term 拉麵 (lāmiàn), or pulled-noodles, came to be known as ramen. It differs from other noodles by the use of kansui (alkaline water) along with wheat flour, water, and salt, which gives it a distinct chewy texture.

Ramen broth styles are categorized into four primary types; shoyu, miso, tonkotsu, and shio. Each is distinguished by its unique flavor profiles. The original, shoyu, utilizes a soy-based broth infused with soy sauce, mirin, pork or chicken stock, and rice vinegar. Common toppings include marinated soft-boiled eggs, bamboo shoots, corn, and bean sprouts.

A helpful tip while cooking is to find clam juice in a glass bottle rather than canned, as metal cans might infuse a metallic taste. Also, you can make the broth and scallion-garlic oil up to three days in advance and store them in the refrigerator. Reheat the broth either by microwaving or stove heating and serve while hot.

The beauty of this recipe lies in its simplicity and versatility. The ingredients are staples in most pantries, and the process is streamlined for ease of preparation. Whether you're a seasoned home cook or a beginner, this recipe will bring restaurant-style shoyu ramen right to your dining table.