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Shoyu Ramen


This delicious ramen recipe is from Rai Rai Ken restaurant in Manhattan's East Village.

  • Servings: 2

Source: The Martha Stewart Show, January Winter 2009


  • 1 teaspoon sesame oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 3 cups Soup Base
  • 2 packages (3 ounces each) ramen noodles
  • 3 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 teaspoon sea salt
  • 1 teaspoon mirin
  • 1 teaspoon sugar
  • Chopped scallions, for serving (optional)
  • Hard-boiled egg, for serving (optional)
  • Cooked spinach, for serving (optional)
  • Nori (dried seaweed), for serving (optional)
  • Bamboo shoots, for serving (optional)
  • Freshly ground black pepper, for serving (optional)


  1. In a large, deep saucepan, heat sesame oil over low heat. Add garlic and ginger; cook, stirring, until softened, about 5 minutes. Add soup base and bring to a boil over medium-high heat.

  2. Meanwhile, bring a large pot of water to a boil over high heat. Add ramen noodles and cook, stirring, for 2 minutes; drain and set aside.

  3. Stir soy sauce, sake, sea salt, mirin, and sugar into soup base mixture. Strain into 2 serving bowls; divide ramen evenly between bowls. Serve immediately with desired toppings.

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