Learn how to make an easy Shoyu Ramen, a simplified version of the classic Japanese soy sauce noodle soup, perfect for beginners and busy home cooks.
Shoyu Ramen is one of the most popular types of ramen, a beloved Japanese noodle soup that features a savory soy sauce-based broth. Having always admired the complexity and depth of traditional Japanese cuisine, I was thrilled to learn the art of making ramen during a culinary workshop in Tokyo. Inspired by this experience, I’ve developed a simplified Shoyu Ramen recipe that captures the essence of the classic dish but with fewer steps and more accessible ingredients. This recipe is ideal for anyone looking to recreate the rich flavors of Japanese ramen at home without the need for hours of broth preparation.
Why Easy Shoyu Ramen Is a Great Choice
Shoyu Ramen is distinguished by its clear, brown broth made with chicken or vegetable stock and enhanced with soy sauce, giving it a deep umami flavor that is both comforting and satisfying. This simplified version uses readily available ingredients and quick cooking techniques, making it a perfect dish for busy weeknights or when craving something nourishing and flavorful. The addition of toppings like soft-boiled eggs, green onions, and nori brings texture and freshness to the dish, making it a balanced and enjoyable meal.
Ingredients List
For this easy and delicious Shoyu Ramen, you will need:
- Chicken Broth: 4 cups, as the base of the soup
- Soy Sauce: 3 tablespoons, adjust to taste
- Mirin: 2 tablespoons, for a touch of sweetness
- Garlic: 1 clove, minced
- Ginger: 1-inch piece, grated
- Ramen Noodles: 2 packs, fresh or dried
- Chicken Breast: 1 large, thinly sliced (optional)
- Scallions: 2, finely chopped
- Nori Sheets: 2, cut into strips
- Soft-Boiled Eggs: 2, peeled and halved
- Sesame Oil: 1 teaspoon, for finishing
- Sesame Seeds: 1 teaspoon, for garnish
- Spinach or Bok Choy: A handful, washed (optional)
Cooking Time and Serving Information
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Serves: 2
Cooking Tools Needed
- Large Pot: For boiling the noodles and making the soup
- Small Pot: For boiling the eggs
- Strainer: For draining noodles
- Ladle: For serving the soup
- Bowls: For serving the ramen
Step-by-Step Cooking Instructions
1. Prepare the Broth:
- In a large pot, combine the chicken broth, soy sauce, mirin, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- Adjust the flavor according to taste. If you like a richer or saltier flavor, add a little more soy sauce.
2. Cook the Chicken (optional):
- If including chicken, add the thinly sliced chicken breast to the simmering broth. Cook until the chicken is fully cooked and tender, about 5-7 minutes.
- Alternatively, you can use pre-cooked chicken slices to save time.
3. Cook the Noodles:
- In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Be careful not to overcook the noodles—they should be slightly firm or ‘al dente.’
- Once cooked, drain the noodles and rinse under cold water to stop the cooking process. Set aside.
4. Prepare the Eggs:
- Soft-boil the eggs in boiling water for about 7 minutes for a slightly runny yolk. Adjust the time if you prefer firmer yolks.
- Cool the eggs in ice water, then peel and cut them in half.
5. Assemble the Ramen:
- Divide the cooked noodles between two bowls.
- Pour the hot broth over the noodles, making sure to distribute the chicken slices evenly if used.
- Top each bowl with half of the soft-boiled eggs, chopped scallions, nori strips, and a handful of spinach or bok choy if using.
- Drizzle a little sesame oil over each serving and sprinkle with sesame seeds.
6. Serve:
- Serve the Shoyu Ramen immediately while hot. Enjoy the rich flavors and comforting warmth of this classic dish with a homemade touch.
Nutritional Information
This Shoyu Ramen is not only delicious but also offers a good balance of nutrients:
- Calories: Approximately 450-500 per serving.
- Proteins: High from the chicken and eggs.
- Carbohydrates: Moderate from the noodles.
- Fats: Low to moderate, mainly from the sesame oil and chicken.
Frequently Asked Questions (FAQs)
Can I make this vegetarian?
- Yes, you can easily make this Shoyu Ramen vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Add more vegetables like mushrooms, corn, or tofu for protein.
How can I store leftover ramen?
- It’s best to store the broth and toppings separately. Keep the broth in a sealed container in the refrigerator and reheat gently on the stove. Cook fresh noodles when ready to serve again.
Tips for Perfect Easy Shoyu Ramen Every Time
- Fresh Ingredients: Use fresh garlic and ginger to maximize the aromatic flavors in the broth.
- Watch the Noodles: Avoid overcooking the noodles to maintain their texture.
- Customize Toppings: Feel free to add your favorite toppings like bamboo shoots, bean sprouts, or additional herbs for more variety and flavor.
Easy Shoyu Ramen offers a delightful taste of Japan with minimal effort, making it perfect for a quick dinner or a comforting meal any time of the day. Enjoy the process of creating this flavorful dish and the delicious satisfaction it brings.
Shoyu Ramen: Simplified Japanese Soy Sauce Noodle Soup
Equipment
- Large Pot: For boiling the noodles and making the soup
- Small Pot: For boiling the eggs
- Strainer: For draining noodles
Ingredients
- 4 cups of chicken broth
- 3 tablespoons of soy sauce adjust to taste
- 2 tablespoons of mirin
- 1 garlic clove minced
- 1- inch ginger piece grated
- 2 packs of ramen noodles
- 1 large chicken breast thinly sliced (optional)
- 2 scallions finely chopped
- 2 nori sheets cut into strips
- 2 soft-boiled eggs peeled and halved
- 1 teaspoon of sesame oil
- 1 teaspoon of sesame seeds for garnish
- A handful of spinach or bok choy washed (optional)
Instructions
- In a large pot, combine the chicken broth, soy sauce, mirin, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- Adjust the flavor according to taste. If you like a richer or saltier flavor, add a little more soy sauce.
- If including chicken, add the thinly sliced chicken breast to the simmering broth. Cook until the chicken is fully cooked and tender, about 5-7 minutes.
- Alternatively, you can use pre-cooked chicken slices to save time.
- In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Be careful not to overcook the noodles—they should be slightly firm or ‘al dente.’
- Once cooked, drain the noodles and rinse under cold water to stop the cooking process. Set aside.
- Soft-boil the eggs in boiling water for about 7 minutes for a slightly runny yolk. Adjust the time if you prefer firmer yolks.
- Cool the eggs in ice water, then peel and cut them in half.
- Divide the cooked noodles between two bowls.
- Pour the hot broth over the noodles, making sure to distribute the chicken slices evenly if used.
- Top each bowl with half of the soft-boiled eggs, chopped scallions, nori strips, and a handful of spinach or bok choy if using.
- Drizzle a little sesame oil over each serving and sprinkle with sesame seeds.
Notes
- Fresh Ingredients: Use fresh garlic and ginger to maximize the aromatic flavors in the broth.
- Watch the Noodles: Avoid overcooking the noodles to maintain their texture.
- Customize Toppings: Feel free to add your favorite toppings like bamboo shoots, bean sprouts, or additional herbs for more variety and flavor
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