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+ servings

Quick and Easy Shoyu Ramen

Course Dinner, lunch
Cuisine Asian
Keyword chicken, noodles, ramen, soup, vegetables
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 3 cups assorted vegetables green onions, carrots, snow peas, mushrooms, etc. sliced thin
  • 1/2 boneless chicken breast or thigh meat (about 1 lb) sliced thin or pork or beef
  • 6 oz ramen or about 2/3 of a 9.5 oz package
  • 1 teaspoon olive oil
  • 1 tablespoon sesame oil
  • 1 heaping tablespoon fresh or pickled ginger, chopped
  • 1 clove garlic, minced, about 1 1/2 teaspoons
  • 3-4 tablespoons soy sauce I prefer dark (regular soy for best flavor and color)
  • 1 tablespoon rice vinegar or cider vinegar
  • 1 teaspoon sugar (leave out if using cider vinegar)
  • 1/2 teaspoon onion powder
  • 4 cups chicken, beef or vegetable broth or stock
  • salt and pepper to taste
  • garnish optional: seasame seeds, nori (dried seaweed), medium boiled egg (peeled and halved)


Prepare vegetables and other toppings:

  1. Prepare all vegetables used in ramen. Wash, chop and set aside. If using boiled egg, boil, remove from water, place in ice water bath. Peel and set aside. Place Nori (seaweed) strips near vegetables.

  2. In saucepan heat olive and sesame oil over medium heat. Add ginger and garlic and cook for one minute. Do not burn. Add thin cut strips of chicken and cook just until barely done on each side. Season chicken with salt and pepper while cooking. Remove chicken from pan to a dish and set aside.

  3. In the same pan, add soy sauce, rice vinegar, sugar and onion powder. Cook for about 1 minute on medium heat. Add 4 cups broth to the pan. Bring to a boil, then turn down heat and let simmer on medium for 5 minutes.

  4. While the soup is simmering, bring water to boil in a medium size pan. Add ramen when boiling. Cook ramen according to package directions in water, do not over cook!

  5. When ramen is done cooking, drain. Divide the hot soup into bowls (if using tofu place in bowls) and add cooked ramen. Top with fresh vegetables, chicken, and garnish with nori, sesame seeds and boiled egg if desired. Serve hot.

Recipe Notes

  • To make ahead: Make the soup up to 3 days before serving. Store in refrigerator in covered container. To prepare ramen ahead, cook as directed, drain and toss with a tiny bit of olive oil. Place the ramen noodles in a container separate from the broth and refrigerate. When ready to eat, heat the broth until boiling, place noodles in broth for a few seconds before placing in bowl and assembling for serving. 
  • I like to undercook the ramen a bit, it will sit in the hot broth in the bowl and continue to cook after removed from boiling water. 
  • Do not cook the ramen in the broth, the starch from the noodles will change the flavor of the soup. Always cook the ramen in boiling water. 
  • If preferred, strain the broth before pouring into bowls. 
  • If you like your vegetables cooked, throw them in the broth just before turning off the heat. Let simmer in the hot broth for about a minute before placing in bowls. 
  • When adding tofu, I like to place in the bottom of each bowl of ramen before adding the ramen noodles. The tofu does not need to be cooked before adding to the broth. You may also add the diced tofu to the oil in the pan with or without the chicken.
  • Ramen is traditionally assembled in a bowl in the following order: soup, ramen noodles, vegetables, meat and other toppings.