This swoon-worthy Spicy Shoyu Ramen is super easy to make in the comfort of your own home! This is the first installment in my East series.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Killing Thyme
¾lbfresh ramen noodles or 2 packages of instant ramen
1tbsp. sesame oil
2tbsp. freshly grated ginger
1tbsp. spicy chili bean paste with chilila doubanjiang
2cupsdashi stocksee bottom of post for links to my recommended homemade dashi stocks
2.5tbsp. Kikkoman soy sauce
1.5tsp. kosher salt
Garnishes (optional + not measured as you can add as much or as little as you'd like):
1to 2 soft boiled eggs for each bowl
Thinly sliced scallions
Sliced narutomakifish cakes
Pinch of white pepper
Cheesecloth or sieve
Prep your garnishes in advance. Fresh ramen noodles cook quickly, in less than 2-3 minutes, so you want everything prepared prior to cooking the noodles.
Heat sesame oil over medium-low heat in a large stock pot that can carry at least 4 cups of water.
Add the minced garlic and ginger. Sauté until fragrant, approx. 1-2 minutes.
Add the spicy chili bean paste and stir.
Add the remaining soup ingredients and allow to simmer for five minutes.
Do a taste test and adjust spice level to your liking. The broth should be a slightly salty with a nice kick to it.
Over a large bowl or pot, strain the soup through cheese cloth to rid of garlic and ginger chunks. Transfer the soup back into the original stock pot.
Keep the soup on a low simmer until you are ready to serve.
If using fresh ramen, loosen the noodles up a bit before putting them into boiling water.
Cook the noodles according to the instructions on the package, BUT please note that it's best to slightly reduce the cooking time on the package by approx. 30 seconds (the hot broth will continue to cook the noodles a bit once poured into the bowl to serve).
Drain the noodles completely and transfer to a serving bowl.
Pour the soup in the bowl and garnish with your preferred toppings.
*Adapted from http://www.justonecookbook.com/spicy-shoyu-ramen/