Shoyu Ramen

This isn’t your traditional shoyu ramen recipe. A lot of it calls for sake, mirin and a few other ingredients that I had trouble finding. So this is just an easy way of making the shoyu soup base without hunting down all the needed ingredients.

There are 4 different kinds of ramen and each have a different base ‘soup’. In this case – shoyu means soy sauce, so the base has soy sauce in it. But more on that later. (A good and in depth write-up about ramen can be found here)

The easy thing about this is that it’s made in one pot. So there’s hardly any mess (unless you’re like me and make a HUGE mess while cooking anything!)

Here’s what you’ll need for the shoyu soup base:

  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 2 cups chicken broth
  • chilli flakes
  • 1-2 teaspoons rice vinegar
  • 2 packets ramen noodles (I used Lotus Foods gluten free noodles)

Some suggested toppings you can use:

  • pre-cooked chicken strips (or pork)
  • corn
  • green onions
  • 1 soft-boiled egg
  • naruto (fish cake)
  • manma (bamboo shoots)
  • nori (sheets of seaweed)

It’s super simple to make. First heat up the ginger and garlic in a pot. Add in the chicken broth, chilli peppers, soy sauce and rice vinegar. Bring to a boil and add in the noodles. Cook for about 5 minutes until they are soft.

Put in a bowl and top with your favourite things. I used a soft-boiled egg, green onions, chicken and seaweed!


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