By Chicken stock and dashi make a light, savory broth, seasoned with soy sauce and spicy doubanjiang. Ginger and garlic warm in sesame oil before the liquid goes in. The broth can wait at a gentle simmer; the fresh noodles are the part that wants your attention at the end.
Prepare toppings before the noodles
Chashu, an egg, narutomaki and menma are suggested toppings, not separate cooking projects folded into the noodle time. Have them prepared before starting, or use suitable ready-made toppings. The source estimate excludes making chashu and eggs from scratch.
Dashi and doubanjiang have different jobs
Dashi supplies a second savory stock alongside the chicken broth. Doubanjiang is the spicy bean paste cooked briefly with the aromatics; a generic chili sauce is not an identical replacement. Taste the broth before adding the full salt amount because prepared stocks vary.
Drain well and assemble promptly
Boil the noodles in their own pot and shake off the extra water. Dividing wet noodles straight into the bowls dilutes the broth. Add the hot broth and toppings promptly, and keep leftover broth and toppings separate from noodles.
Adapted from Nami’s Spicy Shoyu Ramen at Just One Cookbook. Ingredient quantities and method sequence are retained; the instructions here are rewritten, with prepared toppings kept outside the noodle-time estimate. Read or watch the source.
Broth and Order — Spicy shoyu ramen
Ingredients
Method
- Have the toppings ready before you cook the noodles. Prepare any homemade chashu and ramen egg ahead, or use prepared toppings.
- Gather the ingredients and two bowls. Allow about 1 1/2 cups (360 ml) broth per bowl; larger bowls may need extra broth.
- Bring a large pot of noodle water to a boil over medium heat. Peel and grate enough ginger to measure 1 teaspoon with its juice, and mince the 2 garlic cloves.
- Warm the 1 tablespoon sesame oil in a small saucepan over medium-low heat. Add the garlic and ginger with its juice and cook for 1 to 2 minutes until aromatic, without browning or burning them.
- Stir the 2 teaspoons doubanjiang into the aromatics for 15 seconds.
- Pour in the chicken stock, dashi and soy sauce. Bring to a boil, then reduce the heat and simmer for a few minutes.
- Taste the broth and adjust with the Diamond Crystal kosher salt and white pepper. Saltiness varies with the stock and soy sauce. Cover and keep at a gentle simmer while the noodles cook.
- Separate the fresh ramen noodles with your hands. Cook them in the boiling water according to the package directions.
- Stir the noodles apart as they cook. Drain them in a strainer and shake off excess water so it does not dilute the broth.
- Divide the drained noodles between the bowls and add about 1 1/2 cups (360 ml) hot broth to each.
- Lift and straighten the noodles with chopsticks, then fold them into a loose bundle in each bowl.
- Add the prepared toppings promptly. Serve immediately, with extra white pepper and optional la-yu to taste.
- For leftovers, refrigerate the broth and toppings separately in airtight containers. Cook fresh noodles when serving again; see the cooking notes for safe cooling and reheating.
Notes
What to cook next
- Herb Your Enthusiasm — One-pot chicken and ditalini soup
- Much Ado About Stew — Slow-cooker Guinness beef and barley stew
For cooling and reheating guidance, read the cooking notes. Choose another meal from weeknight dinners or the comfort-food collection.