This simple shoyu ramen recipe comes together in just 10 minutes, combining savory soy broth, aromatic ginger and scallion oil, and tender noodles for a satisfying homemade meal.
In a bowl, combine 2 tablespoons soy sauce, 1/2 teaspoon kosher salt, about 1/4 teaspoon MSG, a pinch of sugar, and a drop of cooking oil. Stir well and set aside.
Slice the ginger and green onions. Heat a little cooking oil (such as rendered pork fat or vegetable oil) in a pan, then add the ginger and green onions.
Once the oil starts to shimmer, lower the heat and cook for 3 minutes. Then strain out the ginger and green onions to collect the infused oil or aroma oil.
In a pot, add about 450 ml of water, 1 teaspoon of seaweed-based fish stock powder (such as Wonda sheet fish stock), and 1 teaspoon chicken stock powder. Stir and heat until hot, but do not boil.
In the serving bowl, add 1 tablespoon of the prepared soy sauce mixture, some chopped green onions, and 1 tablespoon of the aroma oil.
Pour the hot broth into the bowl. Cook the noodles according to package instructions, then add them to the bowl.
Use chopsticks to gently lift and mix the noodles several times to evenly combine the ingredients and enhance the presentation.
Add your favorite toppings and enjoy a complete bowl of shoyu ramen ready in about 10 minutes.