Shoyu ramen (醤油ラーメン), literally "ramen with soy sauce," is one of the most popular types of ramen in Japan. The history of ramen as a dish is often attributed to China, but its adaptation and popularity in Japan date back to the early 20th century.

The exact origin of ramen in Japan is subject to debate. It is believed that ramen arrived in Japan with Chinese immigrants in the 1850s, during the Meiji period. However, it was in the 1910s to 1920s, especially in Tokyo, that the ramen we know today began to gain popularity, particularly with the introduction of soy sauce ramen (shoyu ramen).

Shoyu ramen is one of the first types of Japanese ramen to develop and has become a classic in Japanese cuisine. This ramen is distinguished by its clear broth made from soy sauce (shoyu), a key ingredient widely used in Japanese cooking. Today, there are many regional variations of ramen in Japan, but shoyu ramen remains one of the most traditional and widely consumed versions.

Ingredients in Japanese:

For the Shoyu Broth (醤油スープ):

• 1 kg chicken (carcasses or wings): 鶏肉（ガラまたは手羽）
• 2 liters of water: 水 2リットル
• 1 piece of kombu (10 cm): 昆布（10cm）
• 1 onion, halved: 玉ねぎ 1個（半分に切る）
• 3 garlic cloves, crushed: ニンニク 3片（潰す）
• 1 piece of ginger (5 cm), sliced: 生姜（5cm）スライス
• 1 carrot, cut into pieces: 人参 1本（切る）
• 100 ml soy sauce (shoyu): 醤油 100ml
• 1 tablespoon mirin: みりん 大さじ1
• 1 tablespoon sake: 酒 大さじ1
• 1 tablespoon sesame oil: ごま油 大さじ1
• Salt, to taste: 塩 適量

For the Chashu (Braised Pork, チャーシュー):

• 500 g pork belly: 豚バラ肉 500g
• 100 ml soy sauce: 醤油 100ml
• 50 ml sake: 酒 50ml
• 50 ml mirin: みりん 50ml
• 2 tablespoons sugar: 砂糖 大さじ2
• 3 garlic cloves, crushed: ニンニク 3片（潰す）
• 1 piece of ginger (5 cm), sliced: 生姜（5cm）スライス
• 2 green onions, chopped: 青ねぎ 2本（切る）

For the Marinated Eggs (Ajitama, 味玉):

• 4 eggs: 卵 4個
• 100 ml soy sauce: 醤油 100ml
• 100 ml mirin: みりん 100ml
• 100 ml water: 水 100ml
• 1 tablespoon sugar: 砂糖 大さじ1

For the Toppings (トッピング):

• Menma (fermented bamboo shoots): メンマ 100g
• Nori (dried seaweed sheets): 海苔（切る）
• Bean sprouts: もやし 100g（軽く茹でる）
• Green onions: 青ねぎ（細かく切る）

For the Noodles:

• 400 g ramen noodles: ラーメンの麺 400g（細くてまっすぐなもの）

Summary:
Shoyu ramen is a traditional Japanese dish with a history dating back to the Meiji period, where it evolved to become a staple of Japanese cuisine. It is characterized by a soy sauce-based broth that is simple yet rich in flavor. This recipe, enriched with toppings such as chashu (braised pork), marinated eggs, menma (fermented bamboo shoots), and ramen noodles, is a true culinary journey into the heart of Japanese tradition.