Cheap, Quick and Easy Shoyu Ramen

Serves 1
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Directions

  1. 1Poke a hole into an egg and lower it into a pot of boiling water.
  2. 2Poke a hole into an egg and lower it into a pot of boiling water.
  3. 3Poke a hole into an egg and lower it into a pot of boiling water.
  4. 4Cook the egg for about six to seven minutes.
  5. 5Cook the egg for about six to seven minutes.
  6. 6Cook the egg for about six to seven minutes.
  7. 7Cool the egg down in an ice bath.
  8. 8Cool the egg down in an ice bath.
  9. 9Cool the egg down in an ice bath.
  10. 10Peel the egg when it's cool.
  11. 11Peel the egg when it's cool.
  12. 12Peel the egg when it's cool.
  13. 13Get a small pan onto the stove.
  14. 14Get a small pan onto the stove.
  15. 15Get a small pan onto the stove.
  16. 16Add 1 Tbsp of soy sauce, 1 Tbsp of sake, and a teaspoon of sugar to the pan.
  17. 17Add 1 Tbsp of soy sauce, 1 Tbsp of sake, and a teaspoon of sugar to the pan.
  18. 18Add 1 Tbsp of soy sauce, 1 Tbsp of sake, and a teaspoon of sugar to the pan.
  19. 19Mix to combine over low heat.
  20. 20Mix to combine over low heat.
  21. 21Mix to combine over low heat.
  22. 22When tiny bubbles start to form at the bottom of the pan, add your peeled egg or eggs into the tare.
  23. 23When tiny bubbles start to form at the bottom of the pan, add your peeled egg or eggs into the tare.
  24. 24When tiny bubbles start to form at the bottom of the pan, add your peeled egg or eggs into the tare.
  25. 25Roll the egg around in the sauce for about 4 to 5 minutes.
  26. 26Roll the egg around in the sauce for about 4 to 5 minutes.
  27. 27Roll the egg around in the sauce for about 4 to 5 minutes.
  28. 28Get two pots of water boiling on the stove, one for noodles and one for soup.
  29. 29Get two pots of water boiling on the stove, one for noodles and one for soup.
  30. 30Get two pots of water boiling on the stove, one for noodles and one for soup.
  31. 31While the water is coming up to a boil, slice up some green onions, preferably the white part.
  32. 32While the water is coming up to a boil, slice up some green onions, preferably the white part.
  33. 33While the water is coming up to a boil, slice up some green onions, preferably the white part.
  34. 34Grate a small knob of ginger.
  35. 35Grate a small knob of ginger.
  36. 36Grate a small knob of ginger.
  37. 37Into a bowl, add 1 Tbsp of soy sauce, 1 Tsp of Chinese or Japanese chicken stock powder, some sliced green onions, a small amount of grated ginger, and about a teaspoon or a teaspoon and a half of lard.
  38. 38Into a bowl, add 1 Tbsp of soy sauce, 1 Tsp of Chinese or Japanese chicken stock powder, some sliced green onions, a small amount of grated ginger, and about a teaspoon or a teaspoon and a half of lard.
  39. 39Into a bowl, add 1 Tbsp of soy sauce, 1 Tsp of Chinese or Japanese chicken stock powder, some sliced green onions, a small amount of grated ginger, and about a teaspoon or a teaspoon and a half of lard.
  40. 40When your water is boiling, cook your ramen noodles according to the instructions.
  41. 41When your water is boiling, cook your ramen noodles according to the instructions.
  42. 42When your water is boiling, cook your ramen noodles according to the instructions.
  43. 43When the noodles are almost done, add 300 ml or about a cup and a quarter of hot water into the bowl.
  44. 44When the noodles are almost done, add 300 ml or about a cup and a quarter of hot water into the bowl.
  45. 45When the noodles are almost done, add 300 ml or about a cup and a quarter of hot water into the bowl.
  46. 46Stir everything together in the bowl.
  47. 47Stir everything together in the bowl.
  48. 48Stir everything together in the bowl.
  49. 49Add your noodles to the bowl after straining out all the excess water.
  50. 50Add your noodles to the bowl after straining out all the excess water.
  51. 51Add your noodles to the bowl after straining out all the excess water.
  52. 52Top with ajitama, green onions, and nori, or whatever you want.
  53. 53Top with ajitama, green onions, and nori, or whatever you want.
  54. 54Top with ajitama, green onions, and nori, or whatever you want.

Ingredients

  • 1 serving Ramen Noodles
  • 1 serving Ramen Noodles
  • 1 serving Ramen Noodles
  • 300 ml Hot water
  • 300 ml Hot water
  • 300 ml Hot water
  • 1 Tbsp Shoyu
  • 1 Tbsp Shoyu
  • 1 Tbsp Shoyu
  • 1 Tsp Chinese or Japanese Chicken stock powder
  • 1 Tsp Chinese or Japanese Chicken stock powder
  • 1 Tsp Chinese or Japanese Chicken stock powder
  • 1 pinch grated ginger
  • 1 pinch grated ginger
  • 1 pinch grated ginger
  • 1 Tsp Lard
  • 1 Tsp Lard
  • 1 Tsp Lard
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 Tbsp Shoyu
  • 1 Tbsp Shoyu
  • 1 Tbsp Shoyu
  • 1 Tbsp Sake
  • 1 Tbsp Sake
  • 1 Tbsp Sake
  • 1 Tsp Sugar
  • 1 Tsp Sugar
  • 1 Tsp Sugar
  • green onions
  • green onions
  • green onions
  • nori
  • nori
  • nori

Equipment

potice bathsmall panstovebowlgrater

Tips

  • Poke a hole in the egg before boiling to prevent whites from coming out.
  • Cool the egg in an ice bath before peeling.
  • For a quicker ajitama, roll the boiled egg in the tare for 4-5 minutes instead of soaking for 24 hours.
  • Slice the white part of the green onion if you have it for better presentation.
  • Strain noodles thoroughly to avoid diluting the soup.
  • Adjust soy sauce amount based on preferred saltiness and brand.
  • Chicken fat can be substituted for lard.
  • Homemade noodles can be stored in the freezer for a long time.
Cheap, Quick and Easy Shoyu Ramen | Clip Recipe