Ramen Soup Base Shoyu
We gathered the best ingredients we can find from both Japan and the United States to create this newly updated Shoyu Ramen Soup Base!
The flavor is ultra savory and sophisticated – you can taste and smell the soul-soothing chicken flavors combined with genuine Japanese Shoyu (soy sauce); once you taste it, you will keep coming back for more!
There is not a doubt in our mind that you will be not disappointed in the new, US made Shoyu Ramen Soup Base!
Combine with 1 part of Somi Ramen Soup Base SHOYU with 9 parts of hot water or stock/broth of your preference.
- North America
- Latin America
Basic instructions for use (recipe)
CHICKEN SHOYU RAMEN
Somi Chicken Shoyu Ramen Base – 1 oz.
Noodles – 1 bunch
Cha-shu (roasted pork) – 2-3 pieces
Green onions – A small amount
Bamboo shoots – A small amount
Cooking Directions
Pour 1 oz. of the Somi Ramen Soup Base SHOYU into a bowl.
Then pour 9 oz. of hot water or broth into the same bowl.
Boil the noodles, place into the soup, and add toppings – that’s it, you’re done!
Toppings – Add as desired
Dried seaweed
Pink Spiral patterned Fishcake (Naruto)
Marinated Boiled Egg (Ajitama)
Sweet Roasted Pork (Cha-Shu Pork)
TSUKEMEN
- Somi Chicken Shoyu Ramen Base – 1 oz
- Somi Tonkotsu Ramen Base – 1 oz.
- Hot Water / Boiling Water – 1 cup (230ml)
- Dried Fish Powder (optional) – 1 TBSP
- Vinegar – 1/2 to 1 TSP.
Noodles
- 1 bunch of Ramen Noodles (thicker noodles recommended)
Cooking Directions
Cook the noodles in boiling water.
Then add the ingredients together in a small bowl for the dipping soup.
Rinse the noodles in cold water once its finished cooking, get the excess water off the noodles via strainer,
and place it in a larger bowl seperate from your dipping bowl.
Add desired toppings either on the noodles or in the dipping soup.
Serve while dipping soup is hot.
Toppings – Add as desired
Dried seaweed (Nori)
Pink Spiral patterned Fishcake (Naruto)
Marinated Boiled Egg (Ajitama)
Sweet Roasted Pork (Cha-Shu Pork)
Cha-shu (roasted pork) – 2-3 pieces
Green onions – A small amount
Bamboo shoots – A small amount
MAZEMEN
- Somi Chicken Shoyu Ramen Base – 0.5 oz
- Chili Oil (Ra-Yu) – 1 TSP
- Avocado Oil (or any oil preferred) – 0.5 oz
- Egg Yolk – 1
- Bamboo Shoot – 20g
- Green Onion, Finely chopped – 10g
- Chashu or Ground Pork – 30g
- Ramen Noodles – 1 bunch
Cooking Directions
Cook the noodles in boiling water.
Begin putting the Somi Shoyu Ramen Base, Chili Oil, and Oil in the bowl and mix well.
Put the boiled noodles into the bowl and mix even more.
Add the rest of the toppings on top and it is ready to serve.
Toppings – Add as desired
Dried seaweed (finely chopped) (Nori)
