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Side shot of bowl of shoyu ramen.

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Easy Spicy Shoyu Ramen

This Easy Spicy Shoyu Ramen recipe proves you can enjoy a restaurant-worthy bowl of Ramen in the comfort of your own home.
5 from 11 votes


  • 1 TBSP sesame oil, more if necessary
  • 3 cloves of garlic, grated to a paste or finely minced
  • 1 TBSP grated fresh ginger
  • 1 cup sliced shiitake mushrooms
  • 1 TBSP spicy chili bean paste
  • 3 TBSP low sodium soy sauce
  • 1/2 TBSP rice wine vinegar
  • 1 tsp sea salt
  • 1 tsp sugar
  • 2 cups chicken stock
  • 2 cups dashi stock


  • Soft-boiled egg
  • Sliced scallions
  • Narutomaki (fish cakes)
  • Protein of choice
  • Julienned carrots
  • Sesame seeds
  • Pinch of white pepper
  • 2 packets of uncooked Ramen noodles, flavor packet discarded


  • Heat the sesame oil in a large saucepan over medium heat. When the oil is hot, add the garlic and ginger and let them simmer for about 30 seconds, stirring often.
  • Add the shiitake mushrooms and sauté until they've softened, about 2-3 minutes.
  • Spoon the chili paste into the pot, then stir it around to coat the mushrooms.
  • Add the soy sauce, rice wine vinegar, salt, and sugar. Give it a quick stir, then pour the chicken and dashi stock into the pot; stir again.
  • Allow the soup to simmer for about 15 minutes. While it simmers, cook your ramen noodles, your egg (see notes), and prepare your toppings.
  • After the soup has simmered for about 15 minutes, give it a taste test and adjust the heat and soy sauce to your liking.
  • Strain the noodles when they're ready, then transfer them to a large bowl. Spoon broth over the noodles in the bowl, and then garnish with your toppings.


  1. To cook a soft-boiled egg, place your egg into a saucepan filled with water—just enough to cover the egg. Bring the water to a boil and boil the egg for 4-5 minutes. While the egg boils, prepare a bowl of ice water to act as an ice bath for the egg once you take it out of the water. Let the egg cool, than peel it and cut it in half.
Calories: 592kcal, Carbohydrates: 82g, Protein: 17g, Fat: 22g