Quick Shoyu Ramen with Ajitama
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A cheaper, quicker, easier version of shoyu ramen that can be made in about the time it takes to boil water. This recipe includes a fast method for making flavorful ajitama (seasoned soft-boiled eggs) to enhance the ramen.
00:15:00 total
Serves 1
easy
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Ingredients
- ramen noodles - 1 serving
- hot water - 300 ml
- shoyu (Japanese soy sauce) - 1 tablespoon (plus extra to taste)
- Chinese or Japanese chicken stock powder - 1 teaspoon
- ginger - pinch (grated)
- lard - 1 teaspoon
- sake - 1 tablespoon (for ajitama tare)
- sugar - 1 teaspoon (for ajitama tare)
- egg - 1 (for ajitama)
- green onions - to taste (sliced, for topping)
- nori - to taste (for topping)
Instructions
- Prepare Ajitama: Poke a hole in an egg and lower it into boiling water. Cook for 6-7 minutes, then cool in an ice bath and peel.
- Make Ajitama Tare: Combine 1 tablespoon shoyu, 1 tablespoon sake, and 1 teaspoon sugar in a small pan over low heat. When tiny bubbles form, add the peeled egg, rolling it in the sauce for 4-5 minutes.
- Prepare Soup Base: Into a bowl, add 1 tablespoon shoyu, 1 teaspoon chicken stock powder, a pinch of grated ginger, and 1 teaspoon lard.
- Cook Noodles: Boil ramen noodles according to package instructions. Strain well.
- Assemble Ramen: Add 300 ml hot water to the soup base in the bowl. Stir to combine, then add strained noodles. Top with ajitama, sliced green onions, and nori.
- Adjust Seasoning: Adjust the amount of shoyu to taste, depending on desired saltiness.
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