Skip to main content
Epicurious

Shoyu Base

This is the base for Shoyu Ramen (page 24) and other ramen recipes in this section.

Recipe information

  • Yield

    makes 4 1/2 cups

Ingredients

1 piece kombu, wiped with a damp cloth
1 1/2 cups shirojoyu (white soy sauce)
2 cups water
1 tablespoon plus 1/2 teaspoon kosher or sea salt
1 cup Japanese soy sauce
1 1/2 cups katsuobushi (dried bonito flakes)

Preparation

  1. Step 1

    Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.

    Step 2

    To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.

Takashi's Noodles
TagsJapaneseEast AsianAsianKombuSeaweedDairy FreeNut FreeQuickEasy5 Ingredients or FewerMake AheadMeal PrepSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
One-Pot Summer Vegetable Pasta
High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.