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easy shoyu ramen recipe

Easy Shoyu Ramen Recipe

Author: Ryan Chapman
Servings : 4

Ingredients

  • 2 egg large (optional)
  • 1 Tbsp sesame oil
  • 1 Tbsp bottled minced garlic or 3-4 cloves fresh, minced
  • 2 tsp minced ginger fresh or bottled (no sugar in ingredients)
  • 2 cups chicken broth
  • 1/2 cup Bragg Liquid Aminos divided (half for egg marinade), see notes
  • 6 oz shiitake mushrooms sliced or chopped
  • 8 oz brown rice noodles see notes
  • 1 can bamboo shoots 8 oz, optional topping
  • 1 sheet nori seaweed optional topping
  • 2 green onion chopped, for garnish

Instructions

Soft-Boiled Ramen Eggs: Instant Pot Method

  • Add 1 cup of water to the liner (pot) of your Instant Pot. Add the rack that comes with your instant pot to the bottom of the liner. Add eggs on top of the rack. The eggs shouldn’t be touching the water.
  • Close the lid and set the pressure release valve to “sealing”. Set the Instant Pot to manual-high for 1 minute. When the Instant Pot beeps indicating that the 1 minute cook time is over, allow it to naturally release pressure for 1 minute and then carefully move the pressure release valve to venting. NOTE: For softer eggs, use "0" minutes on manual high and move to venting right after cook time is up.
  • When all of the pressure is released, remove the lid and move the eggs to an ice water bath in a large bowl for 5 minutes.
  • Remove from the ice water and carefully peel the eggs. Add the peeled eggs to a ziploc bag with 1/4 cup of the Bragg liquid aminos. Let them marinate for at least 30 minutes. You can store in the refrigerator if you are making these long before you plan to use them in the ramen.

Soft-Boiled Ramen Eggs: Stove Top Method

  • Bring a pot of water to a boil with enough water to cover the eggs by 1 inch. Do not add the eggs yet.
  • Once the water is boiling, add the eggs carefully to the boiling water and cook for 6-8 minutes. 6 minutes should be runny, 8 minutes should be soft but not runny.
  • When the cook time is up, remove the eggs and transfer the eggs to an ice water bath in a large bowl for 5 minutes.
  • Remove from the ice water and carefully peel the eggs. Add the peeled eggs to a ziploc bag with 1/4 cup of the Bragg liquid aminos. Let them marinate for at least 30 minutes. You can store in the refrigerator if you are making these long before you plan to use them in the ramen.

Ramen

  • Heat sesame oil over medium heat in the bottom of a large sauce pan. Add garlic and ginger and cook for 1-2 minutes (until fragrant but not browning).
  • Add chicken broth, 1/4 cup Bragg aminos, and 1 cup water. Bring to a boil.
  • Add the noodles and cook for 3-4 minutes (time may vary depending on which noodles you use). Remove the noodles with tongs or a pasta spoon and divide evenly between 4 large serving bowls.
  • Add the mushrooms to the boiling water and cook for 3 minutes. Remove the pot from the heat.
  • Divide the broth and mushrooms between the 4 bowls by ladling it over the noodles.
  • Top the ramen with nori, drained bamboo shoots, 1/2 of a ramen egg, and sliced green onions.
  • Note, if the ramen eggs were stored in the fridge, you may want to warm them a bit. It isn't uncommon to have room temperature or even slightly cold soft-boiled eggs in ramen, but some people may not like that. The soup will warm the egg to some degree but probably will not warm the very middle if it comes straight from the fridge.

Notes

NOTE: We often use Bragg Liquid Aminos rather than soy sauce because it's a gluten free, non-GMO substitute for soy sauce. This has been a controversial topic in the health industry as many do not believe Bragg liquid aminos to be any better. I still believe it is better than commercial soy sauces that are not traditionally fermented. If you can get organic, traditionally-fermented soy sauce, you can use that here instead. You may also want to try coconut aminos.
NOTE: We used Annie Chun's brown rice pad thai noodles for this recipe. You can use other brown rice noodles or whole grain noodles, if you wish.
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