Spicy Shoyu Ramen
Easy homemade spicy shoyu ramen recipe. Top with soft-boiled egg, fish cake, nori and fall-apart tender chashu, this delicious bowl of spicy delight will sure satisfy your ramen craving!
Servings: 2
Calories: 404kcal
Ingredients
- 2 servings fresh ramen noodles (10-12 oz or 283-340 g fresh noodles; 6.3 oz or 180 g dry ramen noodles; For gluten-free, use these GF ramen noodles)
Soup (each ramen bowl requires about 1 ½ cup (355 ml) of broth + more for evaporation):
- 1 Tbsp roasted sesame oil
- 2 cloves garlic (minced)
- 1 knob ginger (1:m 2.5 cm; minced)
- 2 tsp doubanjiang (spicy chili bean sauce/broad bean paste) (you can buy a non-spicy version online.)
- 2 cups chicken stock/broth [recipe]
- 2 cups dashi (Japanese soup stock; click to learn more) (I use kombu + katsuobushi broth, Awase Dashi)
- 2 ½ Tbsp soy sauce
- ½ Tbsp sake
- 1 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- 1 tsp sugar
Toppings (optional):
- 4 slices homemade chashu [recipe]
- 1 soft-boiled egg
- 4 slices narutomaki (fish cakes)
- 2 Tbsp Menma (fermented bamboo shoots)
- 1 green onion/scallion (chopped)
- ½ sheet nori (dried laver seaweed) (cut in half)
- shiraga negi [recipe]
- white pepper powder
- Korean Chili Thread (optional garnish)
- la-yu (Japanese chili oil) (optional for more spice)
Instructions
To Prepare Toppings
- Prepare ramen toppings ahead of time so you can serve ramen hot immediately. Here are some topping examples; I usually put Chashu, Ramen Egg, blanched bean sprout (or Spicy Bean Sprouts), corn kernels, Shiraga Negi, chopped green onion, and a sheet of nori. Prepare a small dish of red pickled ginger, la-yu (chili oil), and white pepper powder on the table.
Prepare Soup Broth
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger and sauté until fragrant.
- Add Doubanjiang (spicy chili bean paste) and stir for 15 seconds.
- Add the rest of the soup ingredients (chicken soup, dashi, soy sauce, sake, salt, and sugar) and bring it to a boil. Once boiling, reduce heat and simmer for a few minutes.
- Check the flavor. It should be a little salty. This step is an option, but if you prefer clear soup, you can strain the soup through a cheesecloth and put the soup back into the pot.
- Keep the soup simmering (not boiling) until you are ready to serve.
To Cook Noodles
- Bring a large pot of un-salted water to a boil (ramen noodles already include salt in the dough). When water is boiling, take some hot water into serving bowls to warm up the bowls (and drain before adding cooked noodles). Loosen up the fresh noodles.
- Loosen up the noodles before putting them into the boiling water. Cook noodles according to the package instructions. My personal recommendation is to reduce the cooking time by 30-60 seconds than what is on the package label as noodles will continue to cook in the hot soup broth. When noodles are done cooking, drain completely.
Assemble
- Put the noodles in a serving bowl. Pour the soup into the bowl and place your toppings. Serve immediately.
To Store
- You can keep the leftover soup and toppings separately in airtight containers and store in the refrigerator for up to 3 days. Cook the noodles right before serving.
Notes
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.
Nutrition
Calories: 404 kcal · Carbohydrates: 37 g · Protein: 15 g · Fat: 24 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 141 mg · Sodium: 1522 mg · Potassium: 236 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 314 IU · Vitamin C: 8 mg · Calcium: 92 mg · Iron: 3 mg