Soy Sauce Ramen (Shoyu Ramen) – Easy Instant Version

Ingredients

• 1 package Instant shoyu ramen package (noodles + liquid soy sauce packet) (≈85 g; use any Japanese brand (e.g., Nissin, Maruchan).)
• 500 ml Water (Fresh cold water for boiling.)
• 2 stalks Green onion (scallion) (Thinly sliced on a diagonal.)
• 1 small piece Nori sheet (Torn into bite‑size strips.)
• 50 g Cooked pork (chashu or leftover roast pork) (Thinly sliced; optional for vegetarians.)
• 1 large Egg (Soft‑boiled (6 min), cooled in ice water, halved.)
• 5 g Unsalted butter (Adds richness; optional.)

Instructions

1. Prepare toppings

   While the water heats, slice the green onions thinly, tear the nori into strips, slice the pork, and soft‑boil the egg (6 min in boiling water, then shock in ice water). Halve the egg.

   Time: PT5M

2. Boil water

   Add 500 ml of water to the saucepan and bring to a rolling boil over high heat.

   Time: PT2M

   Temperature: 100°C

3. Cook the noodles

   Add the instant ramen noodles to the boiling water. Stir gently once to separate the strands and cook for 3 minutes, or until the desired firmness is reached.

   Time: PT3M

   Temperature: 100°C

4. Combine broth and noodles

   Remove the pot from heat. Transfer the noodles to a pre‑warmed bowl, pour in the liquid soy‑sauce packet, and stir quickly to dissolve.

   Time: PT1M

5. Add toppings and finish

   Arrange the sliced pork, green onion, nori strips, and halved soft‑boiled egg on top of the noodles. Drop the small pat of butter into the hot broth for extra richness, if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Instant shoyu ramen package (noodles + liquid soy sauce packet): Any instant ramen with soy sauce flavor
• Instead of Green onion (scallion): Chives, Leek tops
• Instead of Nori sheet: Dried seaweed flakes
• Instead of Cooked pork (chashu or leftover roast pork): Tofu slices, seitan
• Instead of Egg: Hard‑boiled egg, silken tofu for vegans
• Instead of Unsalted butter: Margarine, vegetable oil

Equipment Needed

• Medium saucepan
• Stove (gas or electric)
• Kitchen knife
• Cutting board
• Soup bowl (large)
• Ladle or large spoon
• Timer or watch (optional)
• Chopsticks or fork (optional)

Critical Steps — Do Not Skip

• Boiling the water fully before adding noodles.
• Cooking noodles for the correct time to avoid mushiness.
• Soft‑boiling the egg to the right doneness.

Chef Tips from the Video

• For extra depth, add a few drops of sesame oil or a pinch of dried kombu to the broth.
• If you like spice, drizzle a little chili oil or sprinkle shichimi togarashi on top.
• Use a pre‑heated bowl (60°C) to keep the ramen steaming longer.

Troubleshooting

Storage

Refrigerator: Store leftovers (noodles and broth) in an airtight container for up to 2 days. Reheat gently on the stove.

Freezer: Not recommended; noodles become soggy.

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

Make-Ahead Tips

• Boil and peel the egg a few hours ahead; keep it in the fridge.
• Slice green onion and pork in advance and store in a sealed container.
• Pre‑warm the serving bowl in the oven or with hot water.