I recently discovered Fresh Chinese Egg Noodles at a local Asian grocery store and they are much cheaper than Japanese Ramen Noodles that are available where I live. The Fresh Chinese Egg Noodles are delicious and can be cooked very quickly because they are fresh, not dried. We are enjoying the noodles with my ‘Miso Ramen Soup’ and also this ‘Shoyu Ramen Soup’.


4 Servings


1200ml Chicken Stock *OR Water & 2 teaspoons Asian Chicken Bouillon Powder
1 teaspoon Dashi Powder *Bonito type recommended
1 Spring Onion *cut to 10cm in length
1 clove Garlic *crushed
1 small piece Ginger *thinly sliced
1 teaspoon Sesame Oil
3 to 4 tablespoons Soy Sauce
2 tablespoons Mirin
Salt & White Pepper

  1. Place Chicken Stock, Dashi Powder, Spring Onion, Garlic, Ginger and Sesame Oil in a pot. Bring to the boil over high heat, then simmer for 30 minutes or until flavours are all well combined.
  2. Add Soy Sauce and Mirin, and adjust the saltiness with Salt. Add finely ground White Pepper to taste.
  3. Place rightly cooked Ramen noodles and your favourite toppings (my favourite toppings for Shoyu Ramen are Boiled Egg and Roasted Pork), and enjoy immediately!!!