Skip to main content
Epicurious
Cookbooks

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
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.