Quick Shoyu Ramen

Quick Shoyu Ramen

The Spruce / Diana Chistruga

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
483 Calories
8g Fat
83g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 483
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 3039mg 132%
Total Carbohydrate 83g 30%
Dietary Fiber 4g 14%
Protein 21g
Calcium 175mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ramen is a Japanese noodle dish with as many variations on it as there are regions in Japan. It's basically a noodle soup, most often made with a meat or chicken broth, and occasionally a fish-based broth. Making delicious ramen noodles can be quite difficult. 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 (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. Yum!

Ingredients

  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups chicken stock
  • 1 cup kombu dashi soup stock
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon sake
  • 3 tablespoons soy sauce
  • 2 (3-ounce) packages dried chukamen noodles
  • Optional: Negi, chopped (for topping)
  • Optional: Nori, dried seaweed (for topping)
  • Optional: Black pepper

Steps to Make It

  1. Gather the ingredients.

    Quick Shoyu Ramen ingredients

    The Spruce / Diana Chistruga

  2. Heat sesame oil in a deep pan. Sauté chopped ginger and garlic in the pan.

    Sauté chopped ginger and garlic in the pan with sesame oil

    The Spruce / Diana Chistruga

  3. Lower the heat and add chicken soup stock and kombu dashi soup stock to the pan and bring to a boil.

    add chicken soup stock and kombu dashi soup stock to the pan with garlic and ginger

    The Spruce / Diana Chistruga

  4. Add sugar, salt, sake, and soy sauce to the soup and bring to a boil again.

    Add sugar, salt, sake, and soy sauce to the soup

    The Spruce / Diana Chistruga

  5. 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.

    Ramen noodles cooking in a pot

    The Spruce / Diana Chistruga

  6. Place a fine-mesh strainer over a bowl and pour the soup through the strainer.

    Soup strainer in a bowl, ginger and garlic strained out

    The Spruce / Diana Chistruga

  7. Pour the hot soup into individual bowls.

    Soup in two bowls

    The Spruce / Diana Chistruga

  8. Drain the noodles and add to the hot soup.

    Soup in two bowls with ramen noodles

    The Spruce / Diana Chistruga

  9. Add toppings, such as chopped negi and nori seaweed, if desired. Sprinkle with pepper to taste.

    Quick Shoyu Ramen in two bowls

    The Spruce / Diana Chistruga

  10. Enjoy!

Tip

  • The typical noodle used in ramen dishes is called ​chukamen. It is made in Japan using wheat flour and kansui, an alkaline solution. This is the variety we recommend using when making this recipe.