Spicy Shoyu Ramen
Before cooking
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Steps as written in the recipe card.
13 stepsTiming varies by step
Ingredient prep checklist
- Ginger: 1 tsp ginger ((grated from a 1-inch, 2.5-cm knob))
- Ramen Egg: 1 Ramen Egg ((sliced in half lengthwise; skip for vegan))
- Green Onion/Scallion: 1 green onion/scallion ((chopped))
Prepare the ramen toppings ahead of time. Make my Ramen Eggs and Homemade Chashu a day in advance, so they’re ready to serve with your piping-hot ramen.
Step help
Keep in mind
ServiceMain recipe
Source service instruction
Prepare the ramen toppings ahead of time. Make my Ramen Eggs and Homemade Chashu a day in advance, so they’re ready to serve with your piping-hot ramen.
References
This step uses
- 4 slices Homemade Chashu ((or store bought; skip for vegan/vegetarian) )
- 1 Ramen Egg ((sliced in half lengthwise; skip for vegan))
Full ingredient reference
- 2 servings fresh ramen noodles ((see Notes at the end))
- 1½ cups chicken stock/broth ((use vegetable stock for vegan/vegetarian))
- 1½ cups dashi (Japanese soup stock)
- 2 tsp doubanjiang (spicy chili bean paste) ((see Notes))
- 2½ Tbsp soy sauce ((see Notes))
- 1 tsp ginger ((grated from a 1-inch, 2.5-cm knob))
- 2 cloves garlic
- 1 Tbsp toasted sesame oil
- 1 tsp Diamond Crystal kosher salt
- ⅛ tsp white pepper powder
- 4 slices Homemade Chashu ((or store bought; skip for vegan/vegetarian) )
- 1 Ramen Egg ((sliced in half lengthwise; skip for vegan))
- 4 slices narutomaki (fish cakes) ((skip for vegan/vegetarian))
- ¼ cup menma (seasoned bamboo shoots)
- Shiraga Negi (julienned long green onions) ((see Notes))
- 1 green onion/scallion ((chopped))
- ½ sheet nori seaweed ((cut in half))
- la-yu (Japanese chili oil)