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Fastest-Ever Homemade Shoyu Ramen in a bowl with half an egg, green onions, and pork slice.
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Fastest-Ever Homemade Shoyu Ramen

A recipe for Fastest-Ever Homemade Shoyu Ramen from the cookbook, Best-Ever Homemade Ramen! This flavorful ramen comes together in minutes for a quick and easy meal.
Course Main
Cuisine Japanese
Keyword egg, Japan, Japanese, noodle, pork, ramen, soup
Prep Time 10 minutes
Cook Time 5 minutes
0 minutes
Total Time 15 minutes
Servings 1 Serving

Ingredients

  • 1 hank fresh curly ramen noodles 4-5 ounces (130 grams)

For the Soup:

  • 2 tablespoons soy sauce Koikuchi Shoyu
  • 1 teaspoon chicken stock granules
  • 1/2 teaspoon scallop stock granules
  • 1/2 teaspoon dashi stock granules
  • 1 teaspoon lard
  • 1/3 teaspoon Chinese soup stock paste
  • 1 1/4 cups (300 milliliters) water

For the Toppings:

  • 2 slices chashu store-bought
  • 1/2 store-bought marinated egg or regular boiled egg
  • 5 strips fermented bamboo shoot (menma)
  • 1 tablespoon sliced green onion

Instructions

  • Combine the soy sauce, chicken stock granules, scallop stock granules and dashi stock granules in a serving bowl.
  • Bring the 1 1/4 cups water to a boil and add to the (heat-safe) bowl.
  • Add the lard and stock paste to the bowl and stir to dissolve.
  • Cook the noodles in plenty of boiling water following package directions. Drain and add to the bowl.
  • Garnish with the toppings.