Cheap, Quick and Easy Shoyu Ramen Recipe

[00:00] Today on The Way of Ramen, we're revisiting the most popular video on this channel and making a cheaper, quicker, easier, show you ramen. If you can boil water, you can pull this one off. So yeah, let's get right into this, shall we?

[00:24] So because this ramen is so quick to make, I'm also going to show you how to do a quick ajitama. You're going to poke a hole into an egg and then lower it into a pot of boiling water and cook it for about six to seven minutes. If you don't poke a hole in your egg, it's going to look like this with the egg whites coming out of it.

[00:37] It's pretty gross. It doesn't affect the flavor. It just makes your egg look pretty janky. Anyway, it's cool it down in a nice bath and then peel it when it's cool. To make your ajitama, get a small pan onto a stove and then add one tablespoon of soy sauce,

[00:51] one tablespoon of sake, and a teaspoon of sugar. Mix to combine over low heat. When tiny bubbles start to form at the bottom of your pan, you're going to add your peeled egg or eggs into the toddy

[01:05] and then roll it around in the sauce. As you can see, I lost a good portion of the egg whites in the boiling process, but whatever it takes the same, it just looks kind of jacked. Usually when you make ajitama, you soak your boiled eggs in a toddy for at least 24 hours, but this is a quick way to get some flavor onto the egg and make it have some nice color.

[01:20] These aren't as good as the soaked eggs, but they're not bad for how quick it takes. It's about four to five minutes of rolling around in the sauce and your egg should look like this and it's done. Get two pots of water boiling on the stove, one for your noodles, and one for the soup.

[01:33] And while the water is coming up to a boil, slice up some green onions. Actually slice the white part of the green onion if you have it. I wasted all of mine on the test bowl, but the green part is fine too. And also, you're going to grate a small knob of ginger. You don't need that much.

[01:45] You just need a little bit of ginger for the bowl. Maybe about this much right here. I'm going to slice up the egg just to show you what it looks like. This one boiled for about six minutes, and the yolk is still pretty runny. If you want to firm your yolk, you can go seven minutes.

[02:02] So to make the ramen into a bowl, add one tablespoon of soy sauce. Try to use Japanese soy sauce if you have it. One teaspoon of Chinese or a Japanese chicken stock powder. Some sliced green onions. Use the white part of the green onion here if you have it.

[02:16] And a small amount of grated ginger. You don't need a lot of this, just a little bit will do. And finally, I know it sounds kind of gross, but don't skip this step. You need about a teaspoon, or a teaspoon and a half of lard. It's a key ingredient in ramen. Fat is always there. Just add it.

[02:32] When your water is boiling, cook your ramen noodles according to the instructions. When the noodles are almost done, add 300 ml or about a cup and a quarter of hot water into the bowl.

[02:45] Stir everything together and then add your noodles after straining out all the excess water. It's important to strain out the noodles as best as you can because any extra water stuck to the noodles can dilute the soup.

[03:03] At this point, you can top with whatever you want. I'm just going to do the ajitama and some green onions and some naughty. And that is a bowl of shoyu ram that can be put together in about the time it takes to boil some water. And it's super easy too.

[03:15] Depending on how salty you like your ramen, you can always adjust them on a soy sauce that you add. The saltiness will also depend upon the brana soy sauce that you use, so it's up to you to adjust and make something that you enjoy. You can also substitute chicken fat in for the lard which is also really nice.

[03:28] I have some videos up on how to make your own noodles, but I'm planning to do a beginner ramen noodle video soon. Homemade noodles are actually pretty cheap to make if you have a pasta machine and they can be stored in your freezer for a really long time once you make them. So you can pretty much make this

[03:40] ramen without any prep anytime that you want if you have the ingredients. I got the idea for this video from the same guy who inspired the 10-minute shoyu ramen recipe, doku ga kura min ten shou, so you can check out his YouTube channel as well. I'll link it up in the description below. As always, you can

[03:53] follow me on Instagram at way of ramen. Feel free to ask any questions there or in the comments below. And I'll do my best to answer them. Also, if you'd like to get a little bit more serious about ramen making and take it up as a hobby or maybe a future career, feel free to hop into our ramen discord server.

[04:06] There's a bunch of us in there. We're talking about ramen all the time and we're all learning together. It's a lot of fun. Thank you guys all so much for watching. Thank you guys all so much for the support and I'll see you all in the next video. Peace.