Aaron and Claire Make Japanese Ramen at Home!

Craving ramen but short on time? In their latest video, Aaron and Claire show you how to make a comforting bowl of Japanese shoyu ramen in just 15 minutes!

Inspired by their love for Japanese food and fueled by quick, flavorful shortcuts, this recipe is perfect for busy weeknights when you want something more satisfying than instant noodles (without the hours of simmering stock!).

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🍲 What Is Shoyu Ramen?

Shoyu ramen (醤油ラーメン) is a classic soy sauce-based ramen, known for its savory, umami-rich broth and lighter texture compared to tonkotsu ramen. In this video, Aaron simplifies the traditional recipe while keeping all the deep, rich flavors you love.

From silky soft-boiled eggs to quick homemade chashu pork, every element is crafted to give you a restaurant-quality experience at home—with minimal time and effort.

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🍥 Ingredients You’ll Need:

• Ramen noodles (fresh, frozen, or even instant noodles will do!)
  
• Pork belly slices
  
• Eggs
  
• Green onions
  
• Ginger
  
• Soy sauce, mirin, oyster sauce, sugar, corn syrup, and MSG
  
• Chicken bouillon and Hondashi (for broth)

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🥢 What You’ll Learn to Make:

1. Soft-Boiled Ramen Eggs (Ajitsuke Tamago)
   Gently boiled for 7 minutes and chilled in ice water for a perfectly jammy yolk.
   
2. Quick & Easy Chashu Pork
   Pan-seared pork belly simmered in a sweet and savory sauce, with an optional torch finish for a smoky edge.
   
3. Aromatic Oil
   Made from green onions and ginger sautéed in lard (or oil) to infuse every bite with rich aroma.
   
4. Simple Tare (Seasoning Base)
   A quick blend of soy sauce, mirin, sugar, and a dash of magic (aka MSG) for that perfect umami kick.
   
5. 5-Minute Broth Hack
   No bones or stockpots needed—just water, chicken bouillon, and dashi powder for a light yet flavorful broth.
   

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To make authentic Shoyu Ramen like Aaron and Claire:

1. Soft-Boiled Eggs:
   Aaron boils the eggs for 7 minutes, stirring occasionally to center the yolks, then transfers them to an ice bath for perfectly jammy centers.
   
2. Chashu Pork:
   He sears pork belly slices until golden, then simmers them in a sauce made with soy sauce, oyster sauce, mirin, and more. For added flavor, he finishes them with a quick blowtorch sear (optional but recommended).
   
3. Aromatic Oil:
   Using lard or oil, he slowly cooks chopped green onion and ginger, then strains the mixture to create a fragrant oil.
   
4. Tare & Broth:
   Aaron makes the tare (seasoning base) by mixing soy sauce, mirin, sugar, and MSG. For the broth, he combines water with chicken bouillon and dashi powder—quick but full of umami.

5. Assembly:

Into each bowl goes tare, aromatic oil, and hot broth, followed by noodles. He tops it with chashu, green onions, soft-boiled eggs, and nori for the perfect finish.

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🏠 Make It Tonight!

Whether you’re a ramen rookie or just short on time, this 15-minute shoyu ramen is an easy win. Aaron’s tips and shortcuts make it foolproof, fun, and full of flavor—no restaurant trip needed.

👉 Watch “Busy Weeknights? This 15-Minute Ramen Will Be a Lifesaver!” on Aaron & Claire’s YouTube Channel