Quick Shoyu Ramen 2 Chukamen noodles 1 clove garlic, finely chopped 1 tsp finely chopped fresh ginger 1 tsp sesame oil 2 cup chicken soup stock 1 cup kombu dashi soup stock 1 tbs sake 1 tsp salt 1 tsp sugar 3 tbs soy sauce For toppings (optional): chopped negi nori (dried seaweed) pepper Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil.
Add sugar, salt, sake, and soy sauce in the soup and bring to a boil again. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan.
Add Chukamen noodles in the boiling water and cook for a few minutes, or follow package directions. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negi and nori seaweed. Sprinkle some pepper if you would like.