How To Turn Pasta Into 10-Minute Shoyu Ramen

Did you know that you can make ramen at home out of the spaghetti noodles that you probably already have in your pantry? Well I didn’t either until recently, but all it takes is a little baking soda added to your cooking water. 

Why baking soda? Well, when Chinese lamian, or Japanese ramen noodles are made, they use a substance called kansui which is essentially potassium carbonate. Added to the noodle dough, it gives the finished ramen that signature eggy, slightly sulfurous smell, along with a more yellowish color, and a specific chew that only ramen noodles have. 

Now, since most people don’t have kansui laying about in their cupboard, we’re going to use the next best thing — baking soda — which will give us similar results to the kansui. 

For this recipe I’ve made shoyu, or soy sauce ramen, but you could just as well make miso ramen or any other flavor you desire. 

We’ll start by creating an aroma oil which is basically a flavored oil similar to what you would find in the flavor packets that come with instant ramens. This aroma oil will be a scallion ginger oil — just make sure to use a neutral-flavored oil, like a grapeseed or canola, not something strong or overpowering like a sesame. 

Final note — don’t forget to chop up lots of green onions to sprinkle over your finished soup!

10-Minute Shoyu Ramen

Here's how to make a bowl of soy sauce ramen in 10 minutes!

4.91 from 11 votes

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Course easy meals, Soup

Cuisine Japanese

Servings 1

Calories 658 kcal

Equipment

• saucepan
• stove top

Ingredients

  

1x2x3x

• 5 oz. thin spaghetti or angel hair, spaghetti
• 4 C. water
• 1 tbsp. baking soda

Aroma Oil

• 3 tbsp. vegetable oil
• 1 tbsp. ginger cut into matchsticks
• 1 tbsp. green onions finely sliced

Tare

• 2 tbsp. soy sauce
• 1/4 tsp. mirin
• 1/4 tsp. MSG
• 1/2 tsp. Kosher salt 
• 1/4 tsp. sugar

Soup Base

• 1 tsp. instant dashi powder I like Hondashi.
• 1 tsp. chicken broth powder
• 2 C. water boiling

Toppings

• 1 tbsp. green onions finely sliced
• nori sheets optional
• 1 egg soft-boiled, optional

Instructions

 

Noodles

• Bring 4 cups of water to a boil. Add the baking soda. Add the pasta and simmer according to package directions plus 2 additional minutes.
• Strain the noodles.

Aroma Oil

• Add vegetable oil to a small saucepan or skillet. Add the ginger and green onions. Reduce the heat and cook for 2-3 minutes.
• Strain the oil to remove the ginger and green onions. Set aside.

Tare

• In a small bowl combine the soy sauce, mirin, MSG, salt, and sugar. Stir until dissolved.

Soup

• Add the dashi powder and chicken stock powder to a large bowl. Add the boiling water and mix until dissolved.
• Add 1 tablespoon of tare and 1 tablespoon of aroma oil to soup. Mix well.
• Add the noodles, top with finely sliced green onions, egg, and nori.

Notes

Adjust the seasoning to your liking by adding more or less tare or aroma oil. 

I adapted The Way of Ramen’s recipe.

Nutrition

Calories: 658kcalCarbohydrates: 116gProtein: 30gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 165mgSodium: 9266mgPotassium: 620mgFiber: 6gSugar: 9gVitamin A: 532IUVitamin C: 6mgCalcium: 139mgIron: 4mg

Keyword easy meals, pasta hack, ramen, shoyu ramen

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