10-Minute Shoyu Ramen

Sprache:

My 10-minute Shoyu ramen: Wavy ramen noodles, served in a rich and sinfully delicious tsuyu broth made from Dashi, soy sauce and Mirin. 🍜 It’s served with marinated Ramen eggs and homemade pickled bamboo shoots. With these, we’ll whip up a restaurant-quality Ramen noodle soup! This Ramen recipe takes just 10 minutes to prepare if you’ve got everything ready – ideal for a tasty midweek dinner or as a special meal for your loved ones. I’ll show you how it’s done!

If you’ve landed here, you’re surely on the lookout for a quick recipe for delicious Ramen, aren’t you? Of course, that goes without saying 😊. After all, what else is a proper Japanese noodle soup for, if not a quick main meal that leaves you feeling satisfied right down to your fingertips?

Most Ramen noodle soups are made with labour-intensive stocks that take days, or at least hours, to prepare. Today, we’re going for the easy-peasy version and cooking with a Japanese tsuyu stock.

Tsuyu (or made from mentsuyu) is a combination of soy sauce, Dashi and Mirin – a great way to conjure up a proper dose of Umami in your noodle soup. You can either make a tsuyu sauce yourself (here’s the mentsuyu recipe) or buy it ready-to-use (im Shop ansehen).

TOP RECOMMENDATION

Ramen Kochbox | Shoyu Ramen selber machen

6-tlg. Set für 8 Portionen japanische Nudelsuppe + Rezepte für Shoyu Ramen, auch für Einsteiger. Mit dem Ramen Kochset bereitest du japanische Nudelsuppe ganz einfach…

€21,99

In stock

→ Buy at Amazon

We also prepare homemade Ramen eggs! It would be great if you could do this the day before, or at the very latest on the morning of. The boiled eggs are marinated in the tsuyu for a few hours to achieve that classic Japanese flavour. Then, when it’s time to get down to business, all you need to do is cut the eggs in half and they’re ready to be served as a topping.

My personal highlight in this recipe today, however, is the homemade, simmered menma bamboo shoots! </ strong>Incidentally, these seasoned bamboo slices (im Shop ansehen) are a classic Japanese accompaniment to all kinds of noodle soups, but they can also be served as a snack with rice. The delicate, marinated Menma bamboo slices become slightly crispy and very aromatic.

They go well with spring onions cut into fine rings, a little sesame chilli oil and a pinch of shichimi togarashi!

It really is that quick – voilà, after about 10 minutes, your Ramen noodle soups will be ready to enjoy! So, have fun and good luck making the 10-minute Shoyu Ramen:

serves 2 | 10 minutes | 689 kcal

🖨️ Print PDF 📌 Save this pin

Wavy ramen noodles, served in a rich and sinfully delicious tsuyu broth made from Dashi, soy sauce and Mirin. Served with marinated ramen eggs and homemade pickled bamboo shoots. With these, we’ll conjure up a Ramen noodle soup that’s truly restaurant-quality!

Ingredients (2 portions)

* Add ingredients to your basket 🪄

2 portions Ramen noodles (im Shop ansehen)*
100 ml Tsuyu stock (im Shop ansehen)*
700 ml Water

For Ajitsuke Tamago (Ramen eggs):
2 eggs (size L)
2 tbsp tsuyu stock
6 tbsp water

For Menma (marinated bamboo shoots):
1 tin of bamboo shoot slices (approx. 140 g) (im Shop ansehen)*
50 ml Tsuyu stock
1 tbsp sugar
1/2 tsp La-Yu sesame chilli oil (im Shop ansehen)*

Other accompaniments & toppings:
1 spring onion
a little Shichimi Togarashi (Japanese chilli spice) (im Shop ansehen)*
a little La-Yu sesame chilli oil

Useful kitchen tools:
Japanese Yukihiara saucepan
Ramen bowl and spoon set (im Shop ansehen)

Preparation (10 minutes)

Step 1

Prepare the ingredients for the quick Shoyu Ramen noodle soup.

Step 2

The day before, prepare the marinated Ramen eggs (Ajitsuke Tamago): Boil the eggs </ strong>in a saucepan with plenty of water for 7 minutes. Then leave them to cool completely in cold water. Peel them carefully afterwards. For the marinade, mix tsuyu and water in a freezer bag. Place the boiled and peeled eggs into the bag, seal it tightly and leave to marinate in the fridge for at least 12 hours (or up to 2 days).
The next day: Take the marinated Ramen eggs out of the fridge and carefully cut them in half with a sharp knife, then set them aside.

Step 3

Now prepare the menma bamboo shoots: Drain the bamboo slices through a sieve and rinse briefly under cold water. Then place all the slices in a small saucepan. Also add tsuyu </ strong>and sugar and bring everything to the boil. Bring the contents of the saucepan to the boil briefly, reduce the heat and let the bamboo slices simmer gently for 5 minutes. By then, the liquid will have almost completely evaporated. Turn off the heat and add the sesame chilli oil.
Set aside until ready to serve.

Step 4

Now wash the spring onions , pat them dry and slice them into fine rings. Also, keep La-Yu chilli oil and the Shichimi Togarashi to hand.

Step 5

Now bring a large saucepan of water for the ramen noodles (one litre of water per portion of noodles) to the boil.

10-minute Shoyu Ramen Step 4: Heat the tsuyu soup

Step 6

Meanwhile, prepare the noodle broth: to do this, pour the tsuyu broth and the water into a saucepan and bring to the boil briefly. Then leave the saucepan on the lowest heat so that the broth does not go cold before serving.

Step 7

Back to the noodles: Add the ramen noodles to the boiling water and cook for 2 minutes (or according to the cooking instructions on the packet). Then drain in a colander and rinse briefly but thoroughly under cold water.

Step 8

Now let’s move on to serving: Divide the cooked ramen noodles between bowls and top up with broth. Now arrange the side dishes on top and garnish with all the toppings .