Quick Shoyu Ramen

Ingredients

• 1 teaspoon sesame oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 2 cups chicken stock
• 1 cup store-bought or homemade kombu dashi soup stock
• 3 tablespoons soy sauce
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 (3-ounce) packages dried chukamen noodles
• Negi, or spring onion, chopped, for optional garnish
• Nori, dried seaweed, for optional garnish
• Freshly ground black pepper, to taste

Steps to Make It

1. Gather the ingredients.
2. Heat sesame oil in a deep pan over medium heat. Sauté the chopped ginger and garlic in the pan for about a minute.
3. Lower the heat and add the chicken soup stock and kombu dashi soup stock to the pan. Bring to a boil.
4. Add the soy sauce, sake, sugar, and salt to the soup and bring to a boil again.
5. In the meantime, boil water in a large pot. Add the chokemen noodles to the boiling water and cook for a few minutes (follow package directions).
6. Place a fine-mesh strainer over a bowl and pour the soup through the strainer.
7. Pour the hot soup into individual bowls.
8. Drain the noodles and add to the hot soup
9. Add toppings, such as chopped negi and nori seaweed, if desired. Sprinkle with pepper to taste.