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