Thursday, April 28, 2016

Shoyu Ramen Recipe

Yes, I took this photo after I'd eaten most of my homemade ramen. Who could have resisted? It was so good!

I modified this Shoyu Ramen recipe. I've made adjustments and suggestions below:


  • 1 Tbsp sesame oil
  • 2 organic garlic cloves, minced
  • 1 ½ inch organic ginger, minced
  • 2 tsp spicy chili bean paste (or any chili/hot sauce)
  • 4 cups organic low sodium chicken stock
  • 1 Tbsp Asian fish sauce
  • 4 pieces Nori or 1 large piece Kombu
  • 2 ½ Tbsp organic soy sauce
  • ½ Tbsp sake or Mirin
  • 1 ½ tsp sea salt
  • 1 tsp sugar (omit if you use Mirin)
  • 8 oz fresh ramen noodles

Toppings (optional)
  • 4 bunches organic baby bok choy, chopped
  • 2 organic soft boiled eggs (or if you don't want to cook the eggs separately, I usually just crack 2 eggs into the soup when I add the noodles, and they are done when the noodles are done)
  • 2 sheets of Nori (dry seasoned seaweed)
  • 1 bunch organic green onion, chopped

  1. Prepare toppings. Fresh ramen noodles will be done cooking in a few minutes so you should prepare all of your toppings before you start cooking the noodles.
  2. Mince the garlic and ginger.
  3. Heat the sesame oil in a pot that fits 2 quarts (8 cups) of liquid. Add garlic and ginger and sauté until fragrant.
  4. Add spicy chili bean paste and stir.
  5. Add the rest of soup ingredients except for the noodles, and simmer for a few minutes.
  6. Check the flavor and adjust the salt to your taste (most ramen is on the salty side, but I don't prefer mine too salty).
  7. Keep the soup simmering, not boiling. Loosen up the noodles before putting them into the boiling water. Cook noodles according to the package instructions, usually not more than 2-3 minutes.
  8. Serve immediately!
Yum! I dare you to remember to take a picture before you consume most of it!

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