My Spicy Shoyu Ramen recipe is easy to make at home. Topped with soft-boiled egg, fish cake, nori seaweed, and fall-apart tender chashu pork belly, this delicious bowl of spicy delight will surely satisfy your ramen craving!
Prepare the ramen toppings ahead of time so you can serve the piping hot ramen soup immediately. I usually top my ramen with Chashu pork belly, Ramen Egg, blanched bean sprouts (or Spicy Bean Sprouts), corn kernels, Shiraga Negi (julienned long green onions), chopped green onion, and a sheet of nori seaweed. Prepare red pickled ginger in a small dish, white pepper powder, la-yu (chili oil), and Korean chili threads (optional) on the table.
To Prepare the Soup Broth
Preheat a large pot over medium heat. When hot, add the sesame oil. Then, add the garlic and ginger and sauté until fragrant.
Add the doubanjiang (spicy chili bean paste) and stir for 15 seconds.
Add the rest of the soup ingredients (the chicken stock, dashi, soy sauce, sake, salt, and sugar) and bring it to a boil. Once boiling, reduce the heat and simmer for a few minutes.
Check the flavor. It should be a little salty. This next step is optional, 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 covered and simmering (not boiling) until you are ready to serve.
To Cook the Noodles
Bring a large pot of water to a boil (ramen noodles already include salt in the dough, so you do not need to salt the cooking water). When the water is boiling, ladle some of the hot water into the serving bowls to warm them up (and drain before adding the cooked noodles).
Loosen up the fresh noodles before putting them into the boiling water. Cook the noodles according to the package instructions. My personal recommendation is to reduce the cooking time by 30-60 seconds from the package instructions as the noodles will continue to cook once in the hot soup broth. When the noodles are done cooking, drain them completely.
Divide the noodles into the serving bowls. Pour about 1½ cups of the soup into each bowl and place your toppings onto the ramen. Serve immediately.
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.
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.