Spicy Shoyu Ramen

Spicy Shoyu Ramen
Namiko Chen


  • 1 Tablespoon  sesame oil
  • cloves garlic, minced
  •   One 1 1/2-inch piece ginger, minced
  • 2 Teaspoons  spicy chili bean paste (la doubanjiang)
  • 2 Cups  chicken stock
  • 2 Cups  dashi stock*
  • 2 1/2 Tablespoons  soy sauce
  • 1/2 Tablespoon  sake
  • 1 1/2 Teaspoon  salt
  • 1 Teaspoon  sugar
  •   Two 3-ounce packages ramen noodles
  •   Menma (fermented bamboo shoots), for serving (optional)
  • egg, soft boiled (optional)
  •   Scallions, chopped or sliced thinly, for serving (optional)
  • sheets nori (dried seaweed) (optional)
  •   2-3 slices naruto (fish cake) (optional)
  •   Red chili pepper flakes or ground white pepper, to taste (optional)
  •   La-yu (Japanese chili oil), to taste (optional)

If you don't (or can't) eat spicy food like myself, don't panic yet. This amount of spiciness is "endurable" for people who cannot tolerable spicy food, even me. If you prefer no spicy taste at all for yourself or young children, you can use regular chili bean paste (doubanjiang) and not spicy chili bean paste (la doubanjiang). Of course, if you like it more spicy, please increase the amount based on your personal preference. I hope you enjoy this!

Click here to see 4 Twists on Ramen.


Fill a large pot 2/3 full with water and bring to a boil over high heat. Once it reaches a boil, remove from the heat and set aside until you are ready to cook the noodles.

Heat the sesame oil in a 2-quart pot. Add the garlic and ginger and sauté until fragrant. Then, add the spicy chili bean paste and stir. Add the chicken stock, dashi stock, soy sauce, sake, salt, and sugar and simmer for a few minutes. Check the flavor: It should be a little salty. Strain the soup through cheesecloth into a bowl and transfer back into the pot.

Bring to a simmer and maintain until ready to serve. Loosen up the noodles and place in the boiling water. Cook noodles for slightly less time than recommended by the package directions. (This is because once you pour the soup over the noodles, it continues to cook.)

Drain the noodles completely and transfer to a serving bowl. Pour the soup in the bowl and decorate with the desired toppings. Serve immediately.


*Note: Powdered dashi packets are available at Japanese markets and are the easiest way to make dashi stock. All you need is boiling water and you'll have dashi stock in a few minutes.


Calories per serving:

608 calories

Dietary restrictions:

Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Alcohol Free

Daily value:



  • Fat 33g 51%
  • Carbs 171g 57%
  • Saturated 7g 36%
  • Fiber 8g 31%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 13g
  • Polyunsaturated 10g
  • Protein 54g 108%
  • Cholesterol 172mg 57%
  • Sodium 7,098mg 296%
  • Calcium 138mg 14%
  • Magnesium 191mg 48%
  • Potassium 1,837mg 52%
  • Iron 11mg 58%
  • Zinc 5mg 36%
  • Phosphorus 776mg 111%
  • Vitamin A 39µg 4%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 2mg 155%
  • Riboflavin (B2) 2mg 96%
  • Niacin (B3) 31mg 153%
  • Vitamin B6 1mg 57%
  • Folic Acid (B9) 479µg 120%
  • Vitamin B12 0µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 5µg 7%
See detailed nutritional info Have a question about nutritional data? Let us know.
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