Recipe Highlights
Spicy Shoyu Ramen is a comforting noodle soup with a soy sauce–based mostly broth, mild warmth, and basic ramen toppings. It’s the sort of bowl that warms you from the within out and delivers huge taste with out hours of simmering.
- Savory soy sauce broth with deep, clear taste
- Mild warmth and umami from doubanjiang which you could alter to style
- Simple to assemble at residence with make-ahead toppings
If you happen to love Japanese noodle soups, strive my Miso Ramen, Vegetarian Ramen, and Simple Tonkotsu Ramen recipes subsequent!
What’s Spicy Shoyu Ramen?
My spicy shoyu ramen includes a clear, brown broth with soy sauce (shoyu) taste that’s particularly frequent in Tokyo. Doubanjiang (Chinese language fermented chili bean paste) provides mild warmth on this dish. Whereas it’s not conventional in Traditional Shoyu Ramen, its use displays how Japanese cooks have tailored Chinese language seasonings into fashionable ramen variations.
Components for Spicy Shoyu Ramen
- ramen noodles – I like to recommend the contemporary sort present in a Japanese market’s refrigerated part
- hen inventory and dashi (Japanese soup inventory) – see The best way to Make Dashi
- doubanjiang (spicy chili bean paste)
- soy sauce
- ginger and garlic
- roasted sesame oil
- salt and white pepper powder
Toppings:
Discover the printable recipe with measurements beneath.
The best way to Make Spicy Shoyu Ramen
- Put together the toppings. Make the chashu and ramen eggs not less than at some point forward. This retains ramen day fast and stress-free.
- Make the soup. Mix the soup elements in a pot over medium warmth. Stir and simmer to mix the flavors collectively.
- Cook dinner the noodles. Boil the ramen noodles simply till al dente. Drain nicely and divide into every particular person massive bowl.
- Assemble. Pour the recent soup over the noodles and add your toppings.
- Serve. Serve instantly and luxuriate in whereas scorching.
Nami’s Recipe Ideas
These easy suggestions will show you how to make Spicy Shoyu Ramen completely each time.
- Put together toppings forward. Make chashu and ramen eggs upfront,
so you possibly can assemble the whole lot in about half-hour.
- Alter the warmth. A small quantity of doubanjiang goes a great distance, so add it regularly.
- Use two sorts of inventory for wealthy depth. Mix hen inventory with bonito- and kombu-based Japanese soup inventory. This layered strategy provides wealthy umami straight away, so that you don’t want an extended simmer to construct taste.
- Don’t substitute. I depend on aromatic aromatics, doubanjiang for a daring savory warmth, and two sorts of inventory to create a deeply flavorful broth—quick.
- Cook dinner noodles final. Noodles proceed cooking in scorching broth, so cease simply shy of totally carried out.
- Serve instantly. Ramen noodles proceed to cook dinner within the scorching broth, so take pleasure in them whereas they’re springy and good.
Variations and Customizations
Trying to change issues up? Attempt these straightforward and attractive concepts!
- Add veggies. Attempt child bok choy, blanched or Spicy Bean Sprouts, wooden ear mushrooms, or corn kernels.
- Vegan/vegetarian. Use vegetable inventory and Vegan Dashi for the soup, and check out tofu or shiitake mushrooms as a substitute of chashu, egg, and fish cake.
- Alter the spice stage. Use non-spicy doubanjiang (middle in picture) or cut back the quantity.
- Attempt Rooster Chashu. It’s lighter and sooner to make than the pork model, and I favor the style.
What to Serve with Spicy Shoyu Ramen
This ramen is satisfying by itself, however these basic sides make it really feel like an entire ramen store meal.
- Gyoza – Crispy pan-fried Japanese potstickers are a pure match for ramen.
- Karaage – Japanese fried hen provides richness and crunch that pairs nicely with the soy-based broth.
- Edamame – Flippantly salted edamame affords a easy, refreshing distinction to the spicy soup.
- Japanese Cucumber Salad – Cool, crisp cucumbers in seasoned rice wine vinegar assist steadiness the ramen’s warmth and richness.
Storage and Reheating Ideas
To retailer: Retailer leftover soup in an hermetic container within the fridge for as much as 3–4 days. Retailer noodles and toppings individually.
To reheat: Reheat the soup gently on the stovetop till scorching, then assemble with freshly cooked noodles.
FAQs
Can I make spicy shoyu ramen forward of time?
You may put together the broth and toppings forward, however cook dinner the noodles simply earlier than serving. Ramen noodles soak up liquid shortly and lose their texture if saved in broth.
What can I exploit as a substitute of doubanjiang?
If you happen to can’t discover doubanjiang chili paste, you need to use gochujang for a spicy choice or doenjang for a non-spicy various. The flavour shall be completely different, however the broth will nonetheless be savory.
Is spicy shoyu ramen very spicy?
The warmth stage is average and adjustable. Begin with a small quantity of doubanjiang (additionally known as la-doubanjiang) and add extra solely if you’d like additional spice. You can even use non-spicy doubanjiang (I exploit a Taiwanese model).
Can I make this ramen vegetarian?
Sure. Use vegetable inventory as a substitute of hen inventory, vegan dashi as a substitute of awase dashi inventory, and exchange chashu, egg, and fish cake with tofu or seasoned mushrooms.
I’d love to listen to how yours turned out! 💛 Please depart a star score and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but additionally helps different residence cooks uncover recipes they will belief.
Stop your display screen from going darkish
For the Toppings (put together upfront)
Earlier than You Begin
-
Put together the ramen toppings forward of time. Make my Ramen Eggs and Selfmade Chashu a day upfront, in order that they’re able to serve along with your piping-hot ramen.
-
Collect all of the elements. Nami’s Tip: A typical ramen bowl holds 1200–1400 ml. Plan for 1½ cups (360 ml) of broth per bowl. Utilizing bigger bowls? Be sure you put together additional broth to fill them correctly.
To Put together the Soup Broth
To Cook dinner the Noodles
-
Earlier than cooking, loosen up 2 servings contemporary ramen noodles along with your palms. As soon as the pot of water is boiling, add the noodles and cook dinner in line with the bundle directions. Right here, I cook dinner them in an enormous noodle strainer set contained in the pot.
-
Whereas cooking, stir and separate the noodles with chopsticks. When the noodles are carried out, drain in a strainer, shaking it just a few occasions to empty off the surplus water (in any other case it’s going to dilute the soup broth).
To Serve
-
Divide the noodles into the person ramen bowls. Pour about 1½ cups (360 ml) scorching soup broth into every bowl.
-
Now, organize the noodles. Carry the soup-soaked noodles excessive with chopsticks and straighten them. When aligned, fold them from one fringe of the bowl over themselves to kind a clear, stunning bundle.
-
Rapidly organize the ready toppings on the noodles. Serve instantly and season to style with extra white pepper powder and elective la-yu (Japanese chili oil).
- Ramen noodles (2 servings): 10–12 oz (283–340 g) contemporary noodles, or 6.3 oz ( 180 g) dry ramen noodles. For gluten free, substitute GF ramen noodles.
- Dashi: For a robust dashi taste, I exploit 2 dashi packets to make the inventory. You can even use normal Awase Dashi, dashi powder, or Vegan Dashi.
- Doubanjiang: Use both spicy or non-spicy kind or gluten-free doubanjiang.
- Soy sauce: For gluten free, substitute GF soy sauce.
- Julienned lengthy inexperienced onion: Comply with my easy directions to put together Shiraga Negi.
Variations and Customizations
- Add veggies. Attempt child bok choy, blanched or Spicy Bean Sprouts, wooden ear mushrooms, or corn kernels.
- Vegan/vegetarian. Use vegetable inventory and Vegan Dashi for the soup, and check out tofu or shiitake mushrooms as a substitute of chashu, egg, and fish cake.
- Attempt Rooster Chashu. It’s lighter and sooner to make than the pork model, and I favor the style.
- Alter the spice stage. Scale back the quantity of doubanjiang or use non-spicy doubanjiang.
Energy: 404kcal, Carbohydrates: 37g, Protein: 15g, Fats: 24g, Saturated Fats: 8g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 3g, Trans Fats: 1g, Ldl cholesterol: 141mg, Sodium: 1522mg, Potassium: 236mg, Fiber: 2g, Sugar: 5g, Vitamin A: 314IU, Vitamin C: 8mg, Calcium: 92mg, Iron: 3mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we are able to see your scrumptious creation!
Editor’s Word: The publish was initially printed on Nov 28, 2011. It was up to date with new photos on Could 15, 2023, and republished with extra useful data on February 18, 2026.
