Spicy Shoyu Ramen ピリ辛醤油ラーメン

subheading: For the Soup Broth:

1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)

2 cloves garlic

1 Tbsp toasted sesame oil

2 tsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang; read the blog post for substitution info)

1½ cups chicken stock/broth (use vegetable stock for vegan/vegetarian)

1½ cups dashi (Japanese soup stock) (I use 2 dashi packets to make a strong dashi; or use standard Awase Dashi, dashi powder, or Vegan Dashi)

2½ Tbsp soy sauce (use gluten-free soy sauce for GF)

1 tsp Diamond Crystal kosher salt

⅛ tsp white pepper powder (plus more at the table)

subheading: For the Noodles:

2 servings fresh ramen noodles ( 10 to 12 oz, 283 to 340 g fresh noodles; 6.3 oz, 180 g dry ramen noodles; for gluten-free, use GF ramen noodles)

subheading: For the Toppings (prepare in advance):

4 slices Homemade Chashu (Japanese Braised Pork Belly) (buy it premade at a Japanese grocery store or make my Chashu at least a day in advance; skip for vegan/vegetarian)

1 Ramen Egg (Ajitsuke Tamago) (sliced in half lengthwise; make my Ramen Eggs at least a day in advance; skip for vegan)

1 green onion/scallion (chopped)

Shiraga Negi (julienned long green onions) (follow my tutorial on how to prepare Shiraga Negi)

½ sheet nori (dried laver seaweed) (cut in half)

la-yu (Japanese chili oil) (optional; make my Homemade La-yu)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Directions at justonecookbook.com

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