From Video to Bowl: Our Shoyu Ramen Experiment
So, my boyfriend and I were watching ramen videos (dangerous hobby, I know), and we suddenly wondered—could we make ramen with just what we have at home?
Tonkotsu ramen felt a bit too ambitious since it requires hours of boiling pork bones… but then we thought, what about shoyu ramen? 👀
And just like that, we were in the kitchen experimenting.
Now, this was very much a shortcut, pantry-style ramen situation—no fancy ingredients, no pressure. But honestly? The flavor turned out way better than expected!
🍽️ Ingredients
- Pork belly
- Noodles (we used leftover pasta noodles!)
- Green onion
- Beef stock cube
- Soy sauce
- Sugar
How to Make It
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Pan-fry the pork belly slices and then toss them in a bit of soy sauce and sugar to coat. Set aside.
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In boiling water, add one beef stock cube and the sautéed pork.
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Let the broth simmer and taste—adjust the seasoning if needed.
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Add in your noodles (we used pasta) when they’re about 80% cooked, and simmer everything together for a few more minutes.
Okay, reading the steps back, it might sound a little chaotic but the flavor? Surprisingly rich and so satisfying.
The pork adds that meaty depth, the soy sauce gives it a classic ramen vibe, and the beef stock pulls everything together.
You can totally swap the noodles for whatever you’ve got—ramen noodles, udon, soba, even spaghetti like we did.