Foryoueats: Spicy Shoyu Ramen

Name: Foryoueats: Spicy Shoyu Ramen
Total time: 30 min
Ingredients: For the Soup Broth:; 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob); 2 cloves garlic; 1 Tbsp toasted sesame oil; 2 tsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang; read the blog post for substitution info); 1½ cups chicken stock/broth (use vegetable stock for vegan/vegetarian); 1½ cups dashi (Japanese soup stock) (I use 2 dashi packets to make a strong dashi; or use standard Awase Dashi, dashi powder, or Vegan Dashi); 2½ Tbsp soy sauce (use gluten-free soy sauce for GF); 1 tsp Diamond Crystal kosher salt; ⅛ tsp white pepper powder (plus more at the table); For the Noodles:; 2 servings fresh ramen noodles (10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 g dry ramen noodles; for gluten-free, useGF ramen noodles); For the Toppings (prepare in advance):; 4 slices Homemade Chashu (Japanese Braised Pork Belly) (buy it premade at a Japanese grocery store or make my Chashu at least a day in advance; skip for vegan/vegetarian); 1 Ramen Egg (Ajitsuke Tamago) (sliced in half lengthwise; make my Ramen Eggs at least a day in advance; skip for vegan); 4 slices narutomaki (fish cakes) (skip for vegan/vegetarian); ¼ cup menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe); 1 green onion/scallion (chopped); Shiraga Negi (julienned long green onions) (follow my tutorial on how to prepare Shiraga Negi); ½ sheet nori (dried laver seaweed) (cut in half); la-yu (Japanese chili oil) (optional; make myHomemade La-yu)

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This Spicy Shoyu Ramen recipe is a flavorful and satisfying dish featuring a rich broth made with ginger, garlic, sesame oil, dashi, and soy sauce. Topped with

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Ingredients

For the Soup Broth:
1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
2 cloves garlic
1 Tbsp toasted sesame oil
2 tsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang; read the blog post for substitution info)
1½ cups chicken stock/broth (use vegetable stock for vegan/vegetarian)
1½ cups dashi (Japanese soup stock) (I use 2 dashi packets to make a strong dashi; or use standard Awase Dashi, dashi powder, or Vegan Dashi)
2½ Tbsp soy sauce (use gluten-free soy sauce for GF)
1 tsp Diamond Crystal kosher salt
⅛ tsp white pepper powder (plus more at the table)
For the Noodles:
2 servings fresh ramen noodles (10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 g dry ramen noodles; for gluten-free, useGF ramen noodles)
For the Toppings (prepare in advance):
4 slices Homemade Chashu (Japanese Braised Pork Belly) (buy it premade at a Japanese grocery store or make my Chashu at least a day in advance; skip for vegan/vegetarian)
1 Ramen Egg (Ajitsuke Tamago) (sliced in half lengthwise; make my Ramen Eggs at least a day in advance; skip for vegan)
4 slices narutomaki (fish cakes) (skip for vegan/vegetarian)
¼ cup menma (seasoned bamboo shoots) (you can buy it at a Japanese grocery store or on Amazon; you can make my Quick Menma Recipe)
1 green onion/scallion (chopped)
Shiraga Negi (julienned long green onions) (follow my tutorial on how to prepare Shiraga Negi)
½ sheet nori (dried laver seaweed) (cut in half)
la-yu (Japanese chili oil) (optional; make myHomemade La-yu)