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’.
Makes
4 Servings
Ingredients
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
Method
- 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.
- Add Soy Sauce and Mirin, and adjust the saltiness with Salt. Add finely ground White Pepper to taste.
- Place rightly cooked Ramen noodles and your favourite toppings (my favourite toppings for Shoyu Ramen are Boiled Egg and Roasted Pork), and enjoy immediately!!!
Comments
リンダ
6/06/2024
Great recipe, eating it at the moment 🙂 Thank you too for the more dedailed informations about your measures. Here in Germany, older Tablespoons have ususally 15ml, while newer ones often only have 9-11. Sometimes its even important to measure things like this I recognized, its a bit ridicoulus.
Just one feedback-pls write down the size of the pieve of ginger, maybe at least in gr or cm, because “a small pieve” could be everything^^
keep up the good work, looking forward to new recipes!
Hiroko
14/06/2024
Thank you for your comment and feedback. I often think about the size of Ginger and Garlic. When it matters, I write how large or how much, but I think it depends on the person’s preference. Maybe I should write ‘your favourite small size.’ Taste the flavour, and you can add more if you like.
Stephanie
3/06/2021
Thank you for sharing your recipes! I’ve loved Shoyu ramen since I had some at a little restaurant inside an Asian market. This is not nearly as good, but it’s the best substitute I’ve found that I can make without too much work at home. I look forward to trying out more of your recipes!
Hiroko
14/06/2024
Thank you for your comment, Stephanie. You wrote it in 2021 and I have just discovered now and it is June in 2024. I am wondering if you have tried the recipe. I hope you enjoyed it.