In Melbourne where I live, many supermarkets are now selling Japanese ‘Nisshin’ brand Instant Ramen. You really can’t underestimate Japanese Instant Ramen. Here is a fun way to cook ‘Soy Sauce’ flavoured Instant Ramen. If you like Hot & Sour soup, you would enjoy this dish.


1 Serving


1 serving Instant Soy Sauce Ramen
Water *I added 500ml according to the instruction
Chilli Flakes as required
Some Vegetables and Asian Mushrooms of your choice
*Note: Today I used Black Fungus Mushrooms and Bok Choy. Other suggestions are Carrot, Garlic Chives, Shiitake, Bamboo Shoot, Spring Onion, etc. You only need a small amount.
2 tablespoons Rice Vinegar OR Dark Vinegar
1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
1 Egg *whisked
Rāyu (Chilli Oil)

  1. Place Water into a saucepan according to the instruction on the package, I added 500ml. Add Chilli Flakes and bring to the boil.
  2. Cut Vegetables and Mushrooms into small pieces or thin strips. Cook Noodles and Vegetables in boiling Water over medium heat. *Note: Do not add any vegetables that can be cooked quickly, such as Garlic Chives. You should add them later.
  3. When Noodles and Vegetables are almost cooked, add Soup Seasonings, Vinegar and any Vegetables that can be cooked quickly, and bring back to the boil.
  4. Gradually add Potato Starch mixture and stir well. You don’t need to add all of it. When soup is thickened, add Egg and stir. Pour into a serving bowl, drizzle with Rāyu (Chilli Oil) as much as you like, and enjoy.