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Japanese Shoyu Ramen (Pressure Cooker)

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"This clear broth seasoned with soy sauce seems very simplistic, but it belies the intense umami flavor within the soup. We use chicken and 4 types of dried seafood to create an incredibly savory broth that is seasoned with a soy sauce tare that gives the broth a bit of sweetness and wonderful complexity. The best thing about this recipe is that we use a pressure cooker that not only helps extract all the flavor very quickly but also creates a beautifully clear broth."
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2 h 15 m servings 686 cals
Original recipe yields 6 servings

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  1. Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
  3. Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
  4. Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.


  • Cook's Notes:
  • Substitute 3 pounds of chicken bones for the whole chicken if desired.
  • Add any toppings that you like, such as chashu (see my recipe), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.

Nutrition Facts

Per Serving: 686 calories; 39.5 g fat; 30.8 g carbohydrates; 41.5 g protein; 188 mg cholesterol; 3531 mg sodium. Full nutrition

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