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Shoyu Ramen Wang
45 min · Medium · 2 servings
A rich and savory Japanese-inspired soy sauce ramen, perfect for comforting meals.
Ingredients
200g fresh ramen noodles→4 cups chicken or vegetable broth→1/4 cup soy sauce (shoyu)→2 eggs→1 tablespoon sesame oil→2 green onions, sliced
1-inch piece of ginger, sliced→2 garlic cloves, minced→200g cooked chicken slices (optional)→Nori seaweed sheets (for serving)
Bamboo shoots and corn (optional toppings)
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Method
1
Bring the broth to a boil in a large pot. Add ginger and garlic; simmer for 10 minutes.
2
While the broth simmers, cook the ramen noodles separately according to package instructions.
3
In a separate small pot, boil the eggs for 7 minutes, then transfer to cold water and peel.
4
Strain the broth, remove the ginger and garlic pieces. Stir in soy sauce and sesame oil.
5
Divide cooked noodles into bowls. Ladle hot broth over noodles.
6
Slice the boiled eggs in half and place on top of the ramen.
7
Garnish with green onions, nori, and any additional toppings you like.
8
Serve hot and enjoy!
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