# Cheap, Quick and Easy Shoyu Ramen

This is a cheap, quick, and easy version of shoyu ramen, perfect for beginners.

- Servings: 1 servings
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Poke a hole into an egg and lower it into a pot of boiling water.
2. Cook the egg for about six to seven minutes.
3. Cool the egg down in an ice bath.
4. Peel the egg when it's cool.
5. Get a small pan onto the stove.
6. Add 1 Tbsp of soy sauce, 1 Tbsp of sake, and a teaspoon of sugar to the pan.
7. Mix to combine over low heat.
8. When tiny bubbles start to form at the bottom of the pan, add your peeled egg or eggs into the tare.
9. Roll the egg around in the sauce for about 4 to 5 minutes.
10. Get two pots of water boiling on the stove, one for noodles and one for soup.
11. While the water is coming up to a boil, slice up some green onions, preferably the white part.
12. Grate a small knob of ginger.
13. Into 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.
14. When your water is boiling, cook your ramen noodles according to the instructions.
15. When the noodles are almost done, add 300 ml or about a cup and a quarter of hot water into the bowl.
16. Stir everything together in the bowl.
17. Add your noodles to the bowl after straining out all the excess water.
18. Top with ajitama, green onions, and nori, or whatever you want.

## Equipment

- pot
- ice bath
- small pan
- stove
- bowl
- grater

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=r3_tcQiyGG8
- Recipe page: https://www.cliprecipe.com/recipe/56f64f8c-2c27-40df-bb19-d6d47798adec
- Extracted: 2026-01-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt