Name: Spicy Shoyu Ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: For the Soup Broth:; 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob); 2 cloves garlic; 1 Tbsp toasted sesame oil; 2 tsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang; read the blog post for substitution info); 1½ cups chicken stock/broth (use vegetable stock for vegan/vegetarian); 1½ cups dashi (Japanese soup stock) (I use 2 dashi packets to make a strong dashi; or use standard Awase Dashi, dashi powder, or Vegan Dashi); 2½ Tbsp soy sauce (use gluten-free soy sauce for GF); 1 tsp Diamond Crystal kosher salt; ⅛ tsp white pepper powder (plus more at the table); For the Noodles:; 2 servings fresh ramen noodles (10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 g dry ramen noodles; for gluten-free, useGF ramen noodles); For the Toppings (prepare in advance):; 4 slices Homemade Chashu (Japanese Braised Pork Belly) (buy it premade at a Japanese grocery store or make my Chashu at least a day in advance; skip for vegan/vegetarian); 1 Ramen Egg (Ajitsuke Tamago) (sliced in half lengthwise; make my Ramen Eggs at least a day in advance; skip for vegan); 4 slices narutomaki (fish cakes) (skip for vegan/vegetarian); ¼ cup menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe); 1 green onion/scallion (chopped); Shiraga Negi (julienned long green onions) (follow my tutorial on how to prepare Shiraga Negi); ½ sheet nori (dried laver seaweed) (cut in half); la-yu (Japanese chili oil) (optional; make myHomemade La-yu)

Ingredients

(Servings: 2)

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

2 cloves garlic

1 Tbsp toasted sesame oil

2 tsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang; read the blog post for substitution info)

1½ cups chicken stock/broth (use vegetable stock for vegan/vegetarian)

1½ cups dashi (Japanese soup stock) (I use 2 dashi packets to make a strong dashi; or use standard Awase Dashi, dashi powder, or Vegan Dashi)

2½ Tbsp soy sauce (use gluten-free soy sauce for GF)

1 tsp Diamond Crystal kosher salt

⅛ tsp white pepper powder (plus more at the table)

2 servings fresh ramen noodles (10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 g dry ramen noodles; for gluten-free, useGF ramen noodles)

4 slices Homemade Chashu (Japanese Braised Pork Belly) (buy it premade at a Japanese grocery store or make my Chashu at least a day in advance; skip for vegan/vegetarian)

1 Ramen Egg (Ajitsuke Tamago) (sliced in half lengthwise; make my Ramen Eggs at least a day in advance; skip for vegan)

4 slices narutomaki (fish cakes) (skip for vegan/vegetarian)

¼ cup menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe)

1 green onion/scallion (chopped)

Shiraga Negi (julienned long green onions) (follow my tutorial on how to prepare Shiraga Negi)

½ sheet nori (dried laver seaweed) (cut in half)

la-yu (Japanese chili oil) (optional; make myHomemade La-yu)

Spicy Shoyu Ramen

Ingredients

For The Soup Broth

For The Noodles

For The Toppings (prepare In Advance)

Steps

Nutrition Facts

Comments

Spicy Shoyu Ramen

Ingredients

For The Soup Broth

For The Noodles

For The Toppings (prepare In Advance)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts