Marutomo, Shoyu Ramen Soup Concentrate, 500ml
A shoyu ramen soup, ready to dilute and serve.
A shortcut to a proper shoyu ramen base: a soy-led concentrate, labelled dashi shōyu flavour, built on katsuobushi (smoked, dried bonito), kombu and shiitake. Dilute it with hot water, add noodles and toppings, and you have a deep, savoury broth without hours on the stove. It comes in a 500ml carton with a screw cap, and it is just as useful as an umami seasoning across the kitchen.
Why Chefs Choose This
- Layered dashi: bonito, kombu 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: dilute with hot water to the strength printed on the carton, 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: a splash in stir-fries, marinades and rice bowls for instant depth.
Shōyu (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 (マルトモ) is a dashi specialist founded in 1918 in Iyo, Ehime Prefecture, on the island of 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.
Pairs with: Toa Dried Ramen Noodles (720g), Toa Dried Ramen Noodles (180g) and Marutomo Katsuo Dashi Powder.
Product Details
| Type | Ramen soup concentrate, dashi shōyu flavour (らーめんスープ だし醤油味) |
| Brand | Marutomo (マルトモ), founded 1918 in Ehime |
| Origin | Japan |
| Net Volume and Format | 500ml carton with screw cap |
| Best Used As | Shoyu ramen broth and umami seasoning |
How do I make ramen with the concentrate?
Dilute the concentrate with hot water at the ratio printed on the carton, 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 carton refrigerated once opened and use within the period stated on the pack. As a liquid concentrate, chilling keeps it fresh and stable. Wipe the spout and screw the cap back on tightly after each use, and shake before pouring if it has settled.
SKU : S0113