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Calories · Japanese

Calories in shoyu ramen

A typical restaurant serving of shoyu ramen (one restaurant bowl with broth, noodles, chashu and egg, about 710 g) is about 710 calories, usually 520–1,000.

Restaurant portions vary; this is a typical estimate, not a label. Also called soy sauce ramen, Tokyo ramen, chuka soba.

~710
Shoyu ramen

The usual range

Drawn on one 0–2,000 scale shared by every dish page, so plates compare at a glance.

Protein, carbs and fat

  • Protein37 g
  • Carbs88 g
  • Fat26 g

One serving

Serving
one restaurant bowl with broth, noodles, chashu and egg
Weight
~710 g
Per 100 g
~100

The dish

About shoyu ramen

Shoyu ramen is a clear soy-seasoned chicken broth with wheat noodles, chashu, a marinated egg and nori. It is lighter than tonkotsu; the noodles carry most of it, and the oil on the surface adds more than it looks. Built from its parts: boiled ramen noodles, chicken broth, shoyu tare, aromatic oil, chashu, a marinated egg, spinach and nori — from Japanese food table and USDA values.

Ways it comes

One dish, a few numbers

Shoyu ramen · rough numbers

  • Leaving half the broth~590
  • With a noodle refill (kaedama)~1,040

What moves the number

Why one plate is 520 and another 1,000

  • The noodles — a refill (kaedama) adds about a third more
  • Aromatic oil floating on the broth
  • Fatty chashu slices
  • Drinking all the broth

Ordering lighter

If you want a lighter plate

  • Leave some of the broth
  • Skip the noodle refill
  • Ask for less oil if the shop allows

Side by side

Next to other Japanese dishes

Japanese · typical restaurant servingAll about Japanese food →

  • Miso soup~50one bowl with tofu and seaweed · usually 30–90
  • Salmon nigiri~110two pieces, one plate · usually 70–150
  • Salmon sashimi~220about 100 g of sliced raw salmon, roughly six to eight slices · usually 150–340
  • Shrimp tempura~240five pieces of shrimp tempura, dipping sauce and rice not included · usually 180–400
  • California roll~300one roll cut into 8 pieces · usually 230–420
  • Udon noodle soup~300one bowl of plain kake udon in dashi broth, no tempura or extra toppings · usually 250–650
  • Chicken karaage~310five pieces of fried chicken karaage · usually 230–500
  • Gyoza~310six pan-fried pork gyoza, dipping sauce not included · usually 200–480
  • Tonkatsu~420one fried pork cutlet, without the rice, soup and cabbage · usually 330–600
  • Oyakodon~590one bowl of rice topped with chicken, egg and onion · usually 480–780
  • Gyudon~630one regular-size nami bowl · usually 470–1,010
  • Shoyu ramen~710one restaurant bowl with broth, noodles, chashu and egg · usually 520–1,000

In PlateDiary

A rough number for the dishes you save — only if you want one.

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Calories in PlateDiary are off unless you turn them on. Switch them on and, when PlateDiary AI reads your photo of the table, each dish gets one rough “~” number. Accept it or change it; a number you correct is remembered for that dish. With Calories off, the app looks exactly as it did before.

A read sends small pictures of the cut-out dishes, with the place's name as a hint — never the table photo, faces or your location. Calorie numbers never go to analytics, and nothing is written to a health app. PlateDiary AI starts with free tries; here is how it works.

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How these numbers were made

Method and sources

Last reviewed

Restaurant portions and cooking vary, so these are typical estimates for one serving, built from the sources below. Treat it as a rough number: your plate may land anywhere in the range.

If you manage a health condition, ask a doctor or registered dietitian.

AI helped draft this page; every number was checked against the sources.

  1. Standard Tables of Food Composition in Japan (MEXT, 8th ed. 2023) — Chinese-style (ramen) noodles, boiled (01048)
  2. USDA FoodData Central (SR Legacy) — Soup, stock, chicken, home-prepared, FDC 172884
  3. USDA FoodData Central (SR Legacy) — Soy sauce (shoyu), FDC 174277
  4. USDA FoodData Central (SR Legacy) — Oil, soybean, salad or cooking, FDC 171411
  5. Standard Tables of Food Composition in Japan (MEXT, 8th ed. 2023) — Roast pork / yakibuta, chashu (11195)
  6. USDA FoodData Central (SR Legacy) — Egg, whole, raw, FDC 171287
  7. USDA FoodData Central (SR Legacy) — Spinach, cooked, boiled, FDC 168463
  8. USDA FoodData Central (SR Legacy) — Seaweed, laver, raw, FDC 168458
  9. USDA FoodData Central (SR Legacy) — Onions, spring or scallions, raw, FDC 170005
  10. Gram weights: Ramen Kaonashi — Japanese shoyu ramen (per-bowl amounts)

Questions

Questions people ask.

How many calories are in shoyu ramen?

A typical restaurant serving of shoyu ramen (one restaurant bowl with broth, noodles, chashu and egg, about 710 g) is about 710 calories, usually 520–1,000. The number depends mostly on the portion and how it is cooked.

Does leaving the broth help with shoyu ramen?

Yes: leaving half the broth brings a bowl from about 710 to about 590.

How many calories is a shoyu ramen refill (kaedama)?

A noodle refill adds about a third, taking a bowl to about 1,040.

What changes the calories in shoyu ramen?

The noodles — a refill (kaedama) adds about a third more. Aromatic oil floating on the broth.

How can I order shoyu ramen lighter?

Leave some of the broth. Skip the noodle refill.

Can PlateDiary show calories for the dishes I eat out?

Yes, if you want it to: calories in PlateDiary are off unless you turn them on. Switch them on and each dish you save from a photo of the table gets one rough “~” number you can accept or change.