Front view of the Shoyu ramen product on a transparent background
Angled view of the Shoyu ramen product on a transparent background
Back view of the Shoyu ramen product. Shows nutrition, ingredients, how to cook and manufacture location
Side view of the Shoyu product showcasing the story of Sun Noodle
Front view of the Shoyu ramen product on a transparent background
Angled view of the Shoyu ramen product on a transparent background
Back view of the Shoyu ramen product. Shows nutrition, ingredients, how to cook and manufacture location
Side view of the Shoyu product showcasing the story of Sun Noodle

Ramen

Shoyu

Behind the flavor

In an homage to the 1910 style, “Tokyo Shoyu”, this ramen is the most refined of all bowls in Japan. The Shoyu flavored soup is not only the dominant seasoning found in Tokyo, but when paired with our wavy noodle, it is easy to see why this ramen has grown into a crowd favorite everywhere.

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How to cook

Step 1 of how to cook

Boil 2 cups of water. Take 1 pack of noodles out of bag and fluff before adding to pot. Boil for 2 minutes. Stir noodles to keep from sticking.

Step 2 of how to cook

Remove and turn off stove. Add one pack of the liquid soup base. Stir with a nice ‘lil rhythm until the soup is evenly mixed.

Step 3 of how to cook

Pour the lovely noodles and soup into a bowl. Garnish with your favorite topings.

Related Recipe

Side image of a plate with Shoyo beef ramen pasta and chopsticks holding some of the ramen

Shoyu Beef Ramen Pasta