For the US readers, I hope you had a wonderful Thanksgiving weekend. We spent quite a bit of time cooking (& photo shooting) over the long break and our family enjoyed the slow days staying up late watching children’s movies. I just got back to blogging today so I’ll respond to your questions and comments as soon as I can.
My friend Cindy from Weeknite Meals had asked me for Shoyu Ramen (“shoyu” means soy sauce in Japanese) before the summer and I finally finished my recipe after testing several times. If you don’t (or can’t) eat spicy food, don’t worry! The amount of spice in this noodle soup is not much, so you can adjust as you like. If you prefer your soup to be not spicy at all for yourself or young children, you can use regular chili bean paste (doubanjiang). If you like it spicy, add more spicy chili bean paste (la doubanjiang).
You prefer miso flavor? Check my Homemade Miso Ramen recipe!
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- 2 pkgs ramen noodles
- 1 Tbsp sesame oil
- 2 cloves garlic (minced)
- 1½ inch ginger (minced)
- 2 tsp Chili Bean Sauce and/or Broad Bean Paste (La Doubanjiang)
- 2 cups chicken stock
- 2 cups dashi
- 2½ Tbsp soy sauce
- ½ Tbsp sake
- 1½ tsp Kosher salt
- 1 tsp granulated sugar
- Prepare toppings. Fresh ramen noodle will be done cooking in less than 2-3 minutes therefore you should prepare all of your toppings before you start cooking the ramen noodle.
- Prepare noodles. In a large pot, fill 2/3 of the pot with water and bring it to a boil. Turn off the heat and set aside until you are ready to cook ramen noodle.
- Meanwhile, mince garlic and ginger.
- Heat sesame oil in a pot that fits 4 cups of water. Add garlic and ginger and sauté until fragrant.
- Add spicy chili bean paste and stir.
- Add the rest of Soup ingredients and simmer for a few minutes.
- Check the flavor. It should be a little salty. Strain the soup through cheese cloth and put the soup back into the pot.
- Keep the soup simmering (not boiling) until you are ready to serve.
- Now ready to cook noodles. Loosen up the noodles before putting them into the boiling water. Cook noodles according to the package instructions. My personal recommendation is to reduced the noodle cooking time than what is on the package label. The reason for this is because once you pour the soup over the noodle, it continues to "cook" it.
- Drain the noodles completely and put it in a serving bowl.
- Pour the soup in the bowl and decorate with your toppings. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Now here are the giveaway winners. Congratulations to the winners! Please send me an email with your full name and your address so that I can ship your gift as soon as possible. Thank you everyone for joining the giveaways and leaving the kind comments. I hope to host the next one soon because my 1 year blog anniversary is coming up. 😉