Shoyu Ramen

In my college days, ramen was definitely one of my staple foods. It's cheap, and takes minutes to prepare. While packaged ramen is delicious, it doesn't always leave me feeling the best afterwards. This shoyu ramen recipe, made with a soy sauce broth is a more fresh version of the packaged ramen.  It is also very versatile and can be modified to whatever vegetables and ingredients you desire to put. 

Shoyu Ramen with assorted vegetables, mushroom, and tofu

(Serves 1 to 2 people)

1 pack of ramen noodles of choice (sometimes I buy noodles without seasoning)

Broth: 

1/2 cup vegetable broth

4 tbsp soy sauce

1 tsp ginger paste (or fresh minced ginger)

1 tsp oil (I use toasted sesame, but canola oil works and is much cheaper)

1 tsp minced garlic (I buy pre-minced) or garlic powder

2 stalks of green onions

Vegetables (What I usually use):

1/4 red bell pepper

1/4 cup frozen corn

1/4 block firm tofu

1/4 cup sliced mushrooms

1 tbsp nori furikake (seeweed and sesame seed seasoning)

1. Cut your desired veggies. I usually cut up bell peppers, and mushrooms into thin long slices. Dice your tofu into small cubes or slabs (however you desire). Also cut up the green onions and leave the green parts aside. 

2. In a pot, add vegetable broth, soy sauce, ginger paste, and vegetables. Then add your diced tofu and bring the entire soup to a boil (this way, the tofu will absorb the flavors of the broth). 

3. Once the soup has boiled for approximately 2 minutes, open your ramen noodles, set aside its flavoring packet if it comes with it (you can use this for a variety of recipes that will be coming soon). 

4. Boil the ramen noodles for the recommended time on the package, usually for 3-5 minutes. Once the noodles themselves have softened, add toasted sesame oil, and pour all the contents into 1 to 2 bowls. 

5. Top with a shredded nori furikake, the green part of green onions, or whatever other garnish you desire. Then serve and enjoy! 

**NOTE: I understand that this recipe is far from being authentic. This is just one way I enjoy fresher tasting ramen that's easy to make on a budget.