How to make an Easy Shoyu Ramen at home in 10 minutes (recipe)

Ingredients

• 3 tbsp Shoyu (Soy Sauce) (Japanese-style soy sauce, low‑sodium optional)
• 0.5 tsp Kosher Salt (Fine kosher salt)
• 0.25 tsp MSG (Optional flavor enhancer)
• 0.5 tsp Granulated Sugar (Just a pinch to balance salt)
• 0.5 ml Mirin (One drop (about 0.5 ml) for subtle sweetness)
• 10 g Fresh Ginger (Peeled and minced)
• 2 stalks Green Onion (Scallion) (White and green parts, chopped)
• 2 tbsp Vegetable Oil (Neutral oil; homemade lard can be used)
• 450 ml Water (Filtered water)
• 1 tsp Wanda Fish Stock Powder (Instant fish dashi powder)
• 1 tsp Chicken Stock Powder (Instant chicken bouillon)
• 1 tbsp Toasted Sesame Oil (Aroma oil for finishing)
• 200 g Ramen Noodles (Fresh or instant ramen noodles, 2 servings)
• 2 pieces Soft Boiled Egg (Optional topping, halved)
• 2 pieces Nori Sheet (Optional garnish, cut into strips)
• 100 g Sliced Chashu Pork (Optional topping, pre‑cooked)
• 2 tbsp Corn Kernels (Optional topping)

Instructions

1. Make Shoyu Sauce

   In a mixing bowl combine 2 tbsp shoyu, 0.5 tsp kosher salt, 0.25 tsp MSG, 0.5 tsp sugar and a drop (≈0.5 ml) mirin. Stir until the salt and sugar dissolve, then set aside.

   Time: PT1M

2. Prep Aromatics

   Peel and mince the ginger (≈10 g) and chop the green onions (2 stalks).

   Time: PT2M

3. Infuse Oil (Colme a Buddha)

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the minced ginger and chopped green onion, let sizzle, then lower the heat and cook for about 3 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat

4. Strain Aromatics

   Using a fine mesh strainer, pour the oil into a small bowl, discarding the ginger and onion solids. The strained oil is your infused oil for the ramen.

   Time: PT1M

5. Prepare Broth

   In a small saucepan add 450 ml water, 1 tsp Wanda fish stock powder and 1 tsp chicken stock powder. Stir to dissolve.

   Time: PT1M

6. Heat Broth

   Place the saucepan over medium‑low heat and warm the broth until hot but not boiling (about 3 minutes).

   Time: PT3M

   Temperature: Medium‑low heat

7. Cook Noodles

   Bring a pot of water to a boil, add the ramen noodles and cook according to package instructions (usually 3–4 minutes). Drain and rinse briefly with hot water.

   Time: PT4M

   Temperature: Boiling

8. Assemble Bowl

   In each serving bowl add 1 tbsp of the shoyu sauce, a drizzle of the infused oil, a splash of the hot broth, then place the cooked noodles on top. Top with sliced green onion, a drizzle of toasted sesame oil, and any optional toppings (soft boiled egg, nori, chashu, corn).

   Time: PT2M

9. Final Touch

   Lift the noodles a few times with chopsticks to swirl the broth, creating a slightly fanned appearance, then serve immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

2 g