Quick Shoyu Ramen
A quick and easy shoyu ramen, ready in 25 minutes, features a light, salty, and tangy chicken stock soup with chukamen noodles.
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Instructions
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Start boiling water in a large pot for cooking noodles.
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Heat 1 teaspoon sesame oil in a deep pan over medium heat; sauté 1 teaspoon minced ginger and 1 clove minced garlic for one minute.
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Add 2 cups chicken stock and 1 cup kombu dashi stock to the pan and bring to a boil.
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Stir in 3 tablespoons soy sauce, 1 tablespoon sake, 1 teaspoon sugar, and 1 teaspoon salt, then bring the soup to a boil again.
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Cook 2 (3-ounce) packages chukamen noodles in the boiling water according to package directions.
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Strain the hot soup through a fine-mesh strainer, then pour it into individual serving bowls.
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Drain the cooked noodles and add them to the hot soup.
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Garnish with chopped negi, nori seaweed, and freshly ground black pepper as desired.