Quick Shoyu Ramen

Quick Shoyu Ramen

from thespruceeats.com
25 min
2 servings

Ingredients

  • 1 teaspoon sesame oil
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 2 cups chicken stock
  • 1 cup store-bought or homemade kombu dashi soup stock
  • 3 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 (3-ounce) packages dried chukamen noodles
  • Negi, or spring onion, chopped, for optional garnish
  • Nori, dried seaweed, for optional garnish
  • Freshly ground black pepper, to taste

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Heat sesame oil in a deep pan over medium heat. Sauté the chopped ginger and garlic in the pan for about a minute.

  3. 3

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

  4. 4

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

  5. 5

    In the meantime, boil water in a large pot. Add the chukamen noodles to the boiling water and cook for a few minutes (follow package directions).

  6. 6

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

  7. 7

    Pour the hot soup into individual bowls.

  8. 8

    Drain the noodles and add to the hot soup.

  9. 9

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

  10. 10

    Enjoy!