Cheap, Quick and Easy Shoyu Ramen Recipe

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner while pork shoulder is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles offer more fiber, while instant noodles are budget-friendly.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics mirin's sweetness and acidity.

Poke a hole in an egg and lower it into a pot of boiling water for 6-7 minutes.

Cool the egg in an ice bath and peel it when cool.

In a small pan, combine 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar over low heat.

When tiny bubbles form, add the peeled egg and roll it in the sauce for 4-5 minutes.

Get two pots of water boiling: one for the noodles and one for the soup.

Slice the white part of green onions and grate a small knob of ginger.

In a bowl, add 1 tbsp soy sauce, 1 tsp chicken stock powder, sliced green onions, grated ginger, and 1-1.5 tsp lard.

When the water is boiling, cook the ramen noodles according to package instructions.

Add 300 ml hot water to the bowl and stir everything together.

Strain the noodles and add them to the bowl, ensuring excess water is removed.

Top with ajitama, green onions, and nori.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens