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    You are in: Home / Recipes / Shoyu Ramen Recipe
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    Shoyu Ramen

    Shoyu Ramen. Photo by Quantum Polagnus

    1/1 Photo of Shoyu Ramen

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chef #731559's Note:

    Get out your chopsticks! This is satisfying comfort food.

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    Units: US | Metric


    1. 1
      Heat sesame oil in a deep pan.
    2. 2
      Saute chopped ginger and garlic in the pan.
    3. 3
      Lower the heat.
    4. 4
      Add stock to pan and bring to a boil.
    5. 5
      Add sugar, salt, sake, and soy sauce to the soup.
    6. 6
      Run the soup through a strainer. Return to pot.
    7. 7
      Add tofu, carrots, noodles and mushrooms. Heat through.
    8. 8
      Add spinach and scallions before serving.
    9. 9
      Spoon noodles and vegetables into individual bowls. Add broth.

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    Ratings & Reviews:

    • on August 29, 2011


      I found almost the same recipe on, gave it a try and loved it! The only difference between the two being the tofu and veggies you add to the broth at the end (I'm gonna have to try adding the carrots and mushrooms, by the way, 'cause they sound like great additions).

      I tried it out the first time and it was a bit too salty for my taste, so the second time I made it, I removed the extra tsp of salt (the soy sauce added quite enough salt, imho). I also added a split, hard-boiled egg; some kamaboko; and some chives.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shoyu Ramen

    Serving Size: 1 (470 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2978.2
    Calories from Fat 1538
    Total Fat 170.9 g
    Saturated Fat 24.5 g
    Cholesterol 0.0 mg
    Sodium 5806.5 mg
    Total Carbohydrate 319.5 g
    Dietary Fiber 22.7 g
    Sugars 7.0 g
    Protein 57.6 g

    The following items or measurements are not included:

    dashi stock

    dried mushrooms

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