To make a weeknight bowl of ramen, simmer a soy-seasoned broth, boil the noodles separately and add your toppings just before eating. For two bowls, start with 4 cups of broth and 2 portions of ramen noodles. This shoyu-style version uses chicken stock and dashi for a savory base that comes together while the noodle water heats.
Set out the broth ingredients and toppings
Look for fresh ramen noodles in the refrigerated section or use dried ramen noodles and follow their package timing. Slice scallions and mince the garlic before heating the pan. Use low-sodium chicken stock if you can. The soy sauce and dashi may both add salt, so a lightly seasoned stock gives you more control.
| Low-sodium chicken stock | 3 cups |
|---|---|
| Prepared dashi | 1 cup |
| Soy sauce | 1–2 tbsp |
| Toasted sesame oil | 2 tsp |
| Minced garlic | 1 clove |
| Grated fresh ginger | 1 tsp |
| Ramen noodles | 2 portions |
| Cooked chicken, egg, nori and scallions | To serve |
Simmer and season the broth
Warm the sesame oil in a saucepan over medium-low heat. Stir in the garlic and ginger briefly until fragrant, then add the stock and dashi. Simmer gently for 5 to 10 minutes. Stir in 1 tablespoon soy sauce first. Taste a cooled spoonful before adding more. If the broth tastes too salty, dilute it with a little unsalted stock or water and taste again.
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Boil the noodles in their own pot
Bring a separate pot of water to a boil and loosen each portion of noodles before it goes in. Check the packet because fresh and dried noodles cook at different speeds. Taste a strand near the low end of the suggested time and drain while it still has a little spring. It will soften a bit more once it sits in the hot broth.
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Pick toppings that suit the broth
Try cooked sliced chicken, a hard-boiled egg, a piece of nori and a handful of scallions. Cooked mushrooms add chew and baby spinach wilts quickly in the soup. If you use leftover cooked chicken, reheat it to 165°F (74°C) before serving. Set toppings out before draining the noodles so you can assemble the bowls while everything is hot.
Assemble each bowl just before eating
Divide the drained noodles between two bowls. Ladle the hot broth over them, then lay the toppings over the noodles so you can pick up a little of each with your chopsticks or fork. Add nori last to keep part of it crisp. Keep a little extra broth in the pot so you can top up a bowl if the noodles absorb more than expected.
Store the components separately
Keep unused noodles separate from the broth so they don’t turn soft as they sit. Cool cooked leftovers promptly in shallow covered containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C). For the best texture, cook a fresh portion of noodles when you reheat the soup. Bring leftover broth to a rolling boil and finish with fresh scallions.
Sources and related guides
Namiko Hirasawa Chen’s shoyu ramen broth and noodle method · USDA leftover storage and reheating
On Wondelique, see how to make chicken noodle soup and how to make pork and cabbage dumplings.
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