The ramen restaurant G Men 7’s chuka soba has been the inspiration for this old-school shoyu ramen recipe, which, unlike other shoyu ramens, does not have dashi components — there is only one kind of broth made with pork and chicken. The soup and the tare should be made a day in advance so the flavors have time to develop. The recipe is adapted from the YT channel Way of Ramen, a popular and respectable channel that is the go-to place for any and every ramen lover.

The following is the recipe for a bare-bones version of shoyu ramen by the famous ramen chef and inventor of ramen burger, Keizo Shimamoto. It's bare-bones in a sense that calls for ingredients that are readily available to most. 

The following is the recipe for fish shoyu ramen. It gives instructions for every component needed to make it, from the soup and tare to noodles, ramen oil, and chicken chashu. The recipe is by Ramen Kaonashi, which translates as "no-face ramen", as he does not reveal his identity publicly. He manages a ramen eatery in Singapore and has honed his ramen-making skills professionally for more than ten years, having worked in multiple ramen establishments in Japan. Additionally, he runs a YouTube channel under the same moniker, where he shares his expertise in crafting authentic Japanese ramen, all explained in English.

The following recipe offers a tasty and time-efficient alternative to traditional shoyu ramen recipes. With a total preparation and cooking time of just 25 minutes, you'll have a warm, savory bowl of ramen, complete with a seasoned ajitama egg and a simple yet flavorful broth. Great for those busy days when time is limited but the craving for a comforting noodle soup strikes, this recipe ensures you won’t miss out on enjoying a homemade ramen experience. The recipe is courtesy of the YT channel Way of Ramen, a popular and respectable channel that is the go-to place for any and every ramen lover.

This recipe is adapted from the SeriousEats.com website. If you'd like to keep it as traditional as possible, do not add the ramen egg and just skip that part of the recipe. 

The following is the recipe for the original Nagasaki champon with pork, prawns, oysters, and various vegetables. The ingredients are fried in lard and then cooked in chicken stock with champon noodles.

The following recipe is for a Nagasaki-style champon but a richer version, meaning it's made with more ingredients than the classic one. This version of champon combines various seafood with pork and ramen noodles and turns them into a hearty, luxurious dish.

In the city of Okinawa, champon is not prepared with noodles but with rice. The following recipe, instead of pork, features spam (canned cooked meat) which has been popular in Okinawa cuisine since World War II.

Making Kitakata ramen is a gargantuan task, but following this recipe makes it manageable, as instructions for each component — soup, noodles, sauce, oil, and chashu — are given in great detail. But unlike the traditional recipe, here the broth is made with a whole chicken, ground pork, and niboshi. Also, since ramen consists of different components, know that each takes a different amount of time to make. It’s best to start with making the noodle dough, which needs to rest for 3 days. The finished noodles need to mature for 2 days in the refrigerator. The ramen sauce also needs to rest overnight, which is also something that you need to be mindful of. The remaining components can be made the same day you serve the ramen.