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Shoyu Ramen
- Yield: 4 servings
- Prep Time: 15min
- Cooking Time: 20min
- Total Time: 35min
Ingredients
| Ramen Noodle (or Wheat-based Egg Noodles) | 250g |
| Egg | 4 medium |
| Onion | 1 medium |
| Carrot | 2 medium |
| Ginger | 1 thumb |
| Garlic | 1 clove |
| Stock Cube | 1 cube |
| Butter (or Neutral Oil) | 1 tbsp |
| Green Onion | 4 tbsp sliced |
| Soy Sauce | to taste |
| Cayenne Pepper Flakes | to taste |
Instructions
- Cook the eggs in boiling water for 6 minutes, then immediately transfer to an ice bath (bowl with ice cubes and cold water).
- Peel and very finely dice the onion and the carrot. Add the butter to a pot on medium-high heat, and once melted add the onion and carrot.
- Sautee the onions and carrots until golden, then deglaze with a little bit of water.
- Finely dice the garlic and ginger and add them to the pot along with 4 cups of water.
- Add the stock cube and let it dissolve into the broth. Season to taste with soy sauce and cayenne pepper.
- While the broth cooks on low heat, cook the noodles separately and drain.
- Optionally, you can peel and quick-marinate your eggs in a few tbsp of soy sauce and 1 tbsp sugar. Heat up the marinade and let the eggs sit, rotating them every few minutes until the exterior is slightly brown and has soaked up some of the flavor.
- Once all the components are ready, add some noodles to each bowl.
- Top the noodles with the broth, an egg sliced in half, and some sliced green onions.
- Enjoy!
Tip!
Don't hesitate to switch some ingredients to suit your taste, this recipe is very versatile!
Keep in mind this recipe is not traditional ramen, but a quicker and easier version of it.
Shoyu Ramen is a type of ramen where the broth is seasoned with soy sauce.