Shoyu Ramen – 醤油ラメーン
25 minutes is all you need to make this soy sauce based, Japanese style shoyu ramen.
- Author: Caroline Phelps
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 people 1x
- Category: Soup
- Method: Boiling
- Cuisine: Japanese
- 2 packages fresh ramen noodles
For the shoyu sauce:
- 1 tablespoon sesame oil
- 1 clove garlic (minced)
- 1 1-inch piece ginger (peeled and minced)
- 1/4 cup soy sauce
- 1 tablespoon cooking sake
- 1 cup dashi
- 2 1/2 tablespoons mirin
- 1 cup ramen water
- 2 ramen eggs (optional)
- menma – pickled bamboo
- dry nori sheets
- chopped scallions
- ground white pepper
- In a small pot over medium high heat, add sesame oil, garlic and ginger. Sauté for 2 minutes, or until fragrant.
- Add the remaining ingredients for the soup – except ramen water – and bring to a boil. Lower the heat, cover and simmer on low for 15 minutes. Set aside.
- Bring a medium pot of water to boil. Add ramen noodles to the boiling water and cook according to directions on the package. For fresh noodles, it shouldn’t be more than 2-3 minutes.
- Before draining the noodles, scoop 1 cup of ramen water and add it to the shoyu soup. Stir.
- Drain the noodles and divide them among two bowls.
- Pour soup into bowls and add desired toppings. Serve immediately.
You can make the broth ahead of time and store it in the fridge for up to 5 days.
Keywords: recipe, noodle soup, egg noodles, vegetarian