Cheap, Quick and Easy Shoyu Ramen Recipe

Ingredients

• 2 tablespoon Soy Sauce (Japanese soy sauce preferred for umami)
• 1 tablespoon Sake (Cooking sake, adds depth to the tare)
• 1 teaspoon Granulated Sugar (Balances the saltiness of the soy sauce)
• 1 Large Egg (Room‑temperature; poke a small hole at the wide end before boiling)
• 1.5 teaspoon Lard (Rendered pork fat; gives authentic ramen richness. Substitute chicken fat if preferred.)
• 85 grams Ramen Noodles (Any quick‑cook ramen noodles; discard seasoning if using instant.)
• 1 teaspoon Chicken Stock Powder (Chinese or Japanese chicken bouillon)
• 2 stalks Green Onion (white part) (Thinly sliced; green part optional for garnish)
• 5 grams Fresh Ginger (Grated; about a small knob)
• 1 piece Nori Sheet (Torn into small strips for garnish (optional))

Instructions

1. Prepare and Boil the Egg

   Using a needle or pin, poke a tiny hole in the wide end of the egg, then lower it into a pot of rapidly boiling water. Boil for 6‑7 minutes for a runny yolk (7 minutes for firmer yolk).

   Time: PT7M

2. Ice Bath and Peel

   Transfer the boiled egg to an ice‑water bath for about 1 minute, then peel once cool enough to handle.

   Time: PT2M

3. Make Quick Ajitama Tare

   In a small pan over low heat, combine 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar. Stir until tiny bubbles form, then add the peeled egg and roll it in the sauce for 4‑5 minutes.

   Time: PT5M

   Temperature: low heat

4. Prep Aromatics

   Thinly slice the white parts of the green onions and grate a small knob of ginger.

   Time: PT3M

5. Boil Water for Noodles and Soup

   Bring two pots of water to a rolling boil: one for cooking the ramen noodles and one for preparing the broth.

   Time: PT5M

6. Cook the Noodles

   Add the ramen noodles to the boiling noodle pot and cook according to package instructions (usually 3‑4 minutes). When al dente, drain and set aside, shaking off excess water.

   Time: PT4M

7. Assemble the Ramen Bowl

   In a serving bowl combine 1 tbsp soy sauce, 1 tsp chicken stock powder, sliced green onions, grated ginger, and 1‑1.5 tsp lard. Add 300 ml (about 1 ¼ cups) of hot water from the soup pot, stir until lard melts, then add the drained noodles. Top with the ajitama egg halves, extra green onion, and nori strips.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

14 g

Carbohydrates

68 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Soy Sauce: regular soy sauce, tamari
• Instead of Sake: dry sherry, mirin (use less sugar)
• Instead of Granulated Sugar: honey (use less)
• Instead of Large Egg: duck egg
• Instead of Lard: chicken fat, unsalted butter
• Instead of Ramen Noodles: fresh ramen noodles, instant ramen noodles (no seasoning)
• Instead of Chicken Stock Powder: dashi powder, instant chicken broth
• Instead of Green Onion (white part): chives
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Nori Sheet: seaweed flakes

Equipment Needed

• Large Pot (for boiling water)
• Second Pot (for soup broth)
• Small Pan
• Mixing Bowl
• Ice Bath Container
• Tongs or Slotted Spoon
• Knife
• Cutting Board
• Microplane Grater
• Measuring Spoons
• Strainer/Colander

Critical Steps — Do Not Skip

• Poke a small hole in the egg before boiling to prevent cracking.
• Roll the boiled egg in the quick tare sauce for full flavor and color.
• Strain the noodles thoroughly to avoid diluting the broth.
• Add lard to the broth for authentic richness and mouthfeel.

Chef Tips from the Video

• Use Japanese soy sauce for deeper umami.
• A pinch of sugar balances the saltiness of the soy sauce.
• If lard is unavailable, chicken fat provides a similar silky mouthfeel.
• Adjust the amount of lard to control richness; start with 1 tsp and increase to 1.5 tsp as desired.

Troubleshooting

Storage

Refrigerator: Store leftover broth and noodles separately in airtight containers for up to 2 days.

Freezer: Noodles and rendered lard can be frozen for up to 1 month; reheat before use.

Room temperature: Do not leave assembled ramen at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tare sauce in advance and refrigerate; it keeps for several days.
• Soft‑boil several eggs, peel, and store in an ice bath in the fridge for up to 2 days.
• Pre‑slice green onions and grate ginger; keep in a sealed container.
• Render lard ahead of time and store in a small jar in the refrigerator.

Frequently Asked Questions