Quick Spicy Shoyu Ramen
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4 reviews
Good
Quick Spicy Shoyu Ramen
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Bring something special to the table with this well-loved recipe.
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Ingredients
Broth
- 1 package ramen noodles Sun Noodles fresh frozen kit, noodles only
- 4 cups chicken stock 32 oz, no salt added
- 4 cups water (32 oz)
- 3 tocks green onions white ends only
- 2 tbsp soy sauce 1 oz, low sodium
- 1 tbsp doubanjiang 0.5 oz, spicy chili bean paste
- 1/2 tbsp sesame oil (0.25 oz)
- 3 cloves garlic 12 grams, minced
- 1 inch ginger 12 grams, peeled and minced
- 2 tsp sugar (8 grams)
- 1 1/2 tsp dashi bonito soup stock granules
Toppings
- 1 lb chicken breast raw
- 5 egg soft boiled, halved
- 3 heads baby bok choy 1.125 lb, quartered
- 1/3 cup green onion sliced
- 6 heets nori sea salt
- Chili oil optional, black and white sesame seeds
- sesame seeds optional, black and white sesame seeds
Instructions
- Heat sesame oil over medium-high heat in a large pot. Add garlic and ginger and sauté until fragrant, then add chili bean paste and stir until garlic and ginger are coated. Lower the heat to medium-low.
- Add remaining broth ingredients except noodles and bring to a simmer for 5-10 minutes. Strain out the garlic, ginger, and green onion ends and return broth to pot over low heat to keep warm until ready to serve.
- Cook chicken breast as desired - I pan seared mine with some olive oil and seasoning, then poured 2 tbsp soy sauce mixed with 1/2 tbsp brown sugar over it during the last 2-3 minutes of cooking. Set aside.
- In a separate pot, bring about 2 quarts of water to a boil. Add baby bok choy quarters to the water and cook for about 2 minutes until tender. Remove bok choy to a paper-towel lined plate and season as desired. Set aside.
- When all of the toppings are prepared, add noodles to the boiling water for 1-2 minutes, stirring frequently, until the noodles are tender. Strain and divide among the serving bowls. Add broth and toppings, then serve immediately.
Notes
- If you can't find the spicy chili bean paste (la doubanjiang/toban djan/douban), you could use 1 1/2 tbsp white miso paste and about 1/2 tbsp spicy chili paste like gochuchang or sriracha. Adjust amounts to your own personal taste preferences. The fermented beans in the doubanjiang or miso will give the broth an umami flavor that you won't achieve otherwise.
Nutrition Information
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Calories
402kcal
(20%)
Carbohydrates
38g
(13%)
Protein
40g
(80%)
Fat
9g
(14%)
Cholesterol
243mg
(81%)
Sodium
716mg
(30%)
Potassium
727mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Cholesterol | 243mg | 81% |
| Sodium | 716mg | 30% |
| Potassium | 727mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
4 reviews
Good
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