Quick Shoyu Ramen

Shoyu ramen
B.2010/Flickr
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serves 2
Ratings (15)

Ramen is a Japanese noodle dish, and there are as many versions are there are regions in Japan. It is basically a noodle soup, most often made with a meat or chicken broth, and occasionally a fish-based broth. No ramen recipe is necessarily easy. In fact, making delicious ramen noodles can be quite difficult. After all, chefs in Japan usually train very hard to make quality ramen. This recipe, however, is a relatively quick and easy take on soy sauce flavored or shoyu ramen that you can make at home.

Shoyu is just one of several types of ramen. Other common categories include shio, tonkotsu and miso ramen. Among these, the soy sauce version is noted for its curly noodles and tangy, salty and savory, but light broth. The typical noodle used in ramen dishes is called Chukamen--it is made in Japan using wheat flour and kansui, an alkaline solution.

What You'll Need

  • 1 tsp. sesame oil
  • 1 tsp. finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • 2 cups chicken soup stock
  • 1 cup kombu dashi soup stock
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. sake
  • 3 tbsp. soy sauce
  • 2 Chukamen noodles
  • For toppings (optional):
  • Chopped negi
  • Nori (dried seaweed)
  • Pepper

How to Make It

  1. Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan.
  2. Lower the heat and add chicken soup stock and kombu dashi soup stock to the pan and bring to a boil. Add sugar, salt, sake and soy sauce to the soup and bring to a boil again.
  3. In the meantime, boil water in a large pot. Add Chukamen noodles to the boiling water and cook for a few minutes, or follow package directions.
  4. Place a fine-mesh strainer over a bowl and pour the soup through the strainer. Serve hot soup into individual bowls. Drain the noodles and add to the hot soup. Add toppings, such as chopped negi and nori seaweed, if desired. Sprinkle some pepper if you would like.