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10 minute shoyu ramen

Ramen noodles in a tsuyu broth, with marinated eggs and marinated bamboo shoots (menma). Ready in 10 minutes once the eggs have marinated overnight.

Adapted from Elisa, 1mal1japan

Prep
5 min
Cook
5 min
Total
10 min
Difficulty
easy

Ingredients

Serves 2

  • 2 servings of ramen noodles
  • 100 mL tsuyu, for the broth
  • 700 mL water, for the broth
  • 2 eggs, size L, for the marinated eggs
  • 2 tbsp tsuyu, for the marinated eggs
  • 6 tbsp water, for the marinated eggs
  • 1 can of sliced bamboo shoots, about 140 g, for the menma
  • 50 mL tsuyu, for the menma
  • 1 tbsp sugar, for the menma
  • ½ tsp La-Yu sesame chili oil, for the menma
  • 1 scallion, for topping
  • shichimi togarashi (Japanese chili spice), for topping
  • La-Yu sesame chili oil, for topping

Steps

  1. The day before, make the marinated eggs (ajitsuke tamago). Cook the eggs in a pot with plenty of water for 7 minutes. Let them cool completely in cold water, then peel them carefully.
  2. For the marinade, mix the tsuyu and water in a freezer bag. Add the peeled eggs, seal well and let them marinate in the fridge for at least 12 hours, up to 2 days.
  3. The next day, take the eggs out of the fridge and carefully cut them in half with a sharp knife. Set aside.
  4. Make the menma. Drain the bamboo shoots in a strainer and rinse them briefly under cold water. Put them in a small saucepan with the tsuyu and sugar and bring to a boil.
  5. Let it boil briefly, then lower the heat and simmer for 5 minutes. By then the liquid will have almost completely evaporated. Turn off the heat, add the chili oil and set aside until serving.
  6. Wash the scallion, pat it dry and slice it into thin rings. Keep the chili oil and shichimi togarashi within reach.
  7. Bring a large pot of water to a boil for the noodles, 1 liter per serving of noodles.
  8. Meanwhile, make the broth. Pour the tsuyu and water into a pot and bring briefly to a boil. Then leave the pot over the lowest heat so the broth stays hot until serving.
  9. Add the noodles to the boiling water and cook for 2 minutes, or as the package says. Drain them in a strainer, then rinse them quickly but thoroughly under cold water.
  10. Divide the noodles among bowls and cover them with broth. Add the eggs and menma, then top with the scallion, chili oil and shichimi togarashi. Serve hot with chopsticks, and slurp the broth straight from the bowl.