A shoyu ramen broth, ready to pour and serve.

A shortcut to a proper shoyu ramen base: a soy-led concentrate built on a layered dashi of kombu, smoked bonito and shiitake. Dilute it, add noodles and toppings, and you have a deep, savoury broth without hours on the stove. 500ml, and just as useful as an umami hit across the kitchen.

Why Operators Choose This

Layered dashi: kombu, bonito and shiitake for a deep, rounded base.
Speed: shoyu ramen broth in the time it takes to cook the noodles.
Consistent: the same broth every bowl, easy to portion across service.
Versatile: doubles as a seasoning for stir-fries, stews and rice bowls.

How to Use

Ramen broth: mix about one part concentrate to six parts hot water, then add noodles and toppings.
Build on it: simmer with chicken, pork or vegetables for a richer bowl.
Noodle dishes: a quick base for udon and soba broths too.
Seasoning: add neat to stir-fries, marinades and rice bowls for instant depth.

Shoyu (醤油) means soy sauce, and shoyu ramen is the soy-based style, the original and most classic of the ramen broths. The soul of it is the marriage of soy with dashi (出汁), the savoury Japanese stock. This concentrate layers three dashi sources, kombu (kelp), katsuobushi (smoked bonito) and dried shiitake, so the kelp's glutamate, the bonito's inosinate and the mushroom's guanylate stack up into a deep, satisfying umami. Marutomo is a long-established Japanese dashi specialist from Ehime, on Shikoku.

Learn more: Dashi

What does shoyu ramen broth taste like?

Savoury and soy-forward, with a clear, brothy backbone rather than the heavy richness of a tonkotsu. The soy gives colour and a salty depth, while the kombu, bonito and shiitake dashi underneath it brings a rounded, lingering umami. It is balanced and clean rather than fatty, which is the classic shoyu profile, and it takes well to whatever you build on it, from a simple bowl with spring onion and egg to a fuller broth simmered with meat. Diluted to taste it is moreish; neat it seasons hard.

Type	Shoyu ramen soup concentrate (醤油ラーメン)
Brand	Marutomo
Origin	Japan (Ehime)
Net Volume	500ml
Dilution	About 1 part to 6 parts water
Best Used As	Shoyu ramen broth and umami seasoning

How do I make ramen with the concentrate?

Mix roughly one part concentrate with six parts hot water for the broth, then taste and adjust the strength to suit. Cook your ramen noodles separately, drain, and add them to the hot broth so it stays clear. Finish with toppings, chashu, soft egg, spring onion, nori, sweetcorn or menma. For a richer bowl, simmer the diluted broth with chicken, pork or vegetables first to build extra body.

What is the difference between shoyu, shio and miso ramen?

They are named for what seasons the broth. Shoyu ramen is soy-based, giving a clear, savoury, soy-forward broth, the classic style this concentrate makes. Shio ramen is salt-seasoned, lighter and more delicate. Miso ramen is seasoned with miso, thicker and heartier. The underlying stock varies too, but the seasoning is what defines each style. Shoyu is the most versatile starting point and the one most people picture as ramen.

How should I store it after opening?

Keep the bottle refrigerated once opened and use within the period stated on the pack. As a liquid concentrate, chilling keeps it fresh and stable. Wipe the neck and reseal tightly after each use, and shake before pouring if it has settled.

ramen noodles

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