5 Minute Shoyu Ramen

What's in it

10 parts read from its 16 ingredient lines and its title.

Broth base

• Vegetable or mushroom “1 1/2 tsp mushroom stock powder (5g)”

Tare and seasoning

• Soy sauce (shoyu) “1-2 tbsp soy sauce (15-30ml), to taste”

Aroma oil

• Black garlic oil (mayu) “ma-yu (garlic oil)”
• Chili oil (rayu) “ra-yu (chili oil)”
• Sesame oil “1/2 tsp sesame oil (3g)”

Noodles

• Ramen noodles, kind not stated “1 serving ramen noodles of choice, cooked (about 140g fresh or 80g dry)”

Toppings

• Nori “nori (seaweed)”
• Scallion or negi “scallions”
• Mushrooms (shiitake, enoki, shimeji) “1 tsp mushroom sauce (5g // 1/4 tsp marmite)”
• Sesame seeds “sesame seeds”

Against the usual Shoyu

It has 3 of the 6 parts of the usual Shoyu ramen: soy sauce (shoyu), nori and scallion or negi. Not on it: chicken, chashu and menma (bamboo shoots).

Less usual for the style: vegetable or mushroom (in 15% of Shoyu recipes), black garlic oil (mayu) (in 5% of Shoyu recipes), chili oil (rayu) (in 5% of Shoyu recipes), mushrooms (shiitake, enoki, shimeji) (in 10% of Shoyu recipes) and sesame seeds (in 5% of Shoyu recipes).

A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba.