Spicy Yasakani-Inspired Shoyu Ramen

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich, savory shoyu broth ramen with tender noodles and a fiery kick inspired by Yasakani Ramen & Grill flavors. This Japanese-inspired noodle recipe, ready in about 25 minutes, pairs dried ramen noodles, chicken broth, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 550 cal/serving

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Ingredients

4 oz dried ramen noodles
4 cups chicken broth
1/4 cup soy sauce
2 tbsp mirin
1 tbsp sesame oil
1 tsp grated ginger
2 cloves minced garlic
1 tbsp red chili paste (gochujang or sambal oelek)
1/4 cup green onions, thinly sliced
2 soft boiled eggs, halved
1 cup baby spinach leaves
2 nori sheets, cut into strips
1 tsp sesame seeds
6 oz cooked sliced pork belly or chicken thigh

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Instructions

Step 1: In a medium pot, bring 4 cups chicken broth to a simmer over medium heat. Add 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sesame oil, 1 tsp grated ginger, 2 minced garlic cloves, and 1 tbsp red chili paste. Stir and simmer for 10 minutes to infuse flavors.
Step 2: Meanwhile, bring a separate pot of water to boil and cook 4 oz dried ramen noodles for 3-4 minutes until tender but still firm. Drain and set aside.
Step 3: Add 1 cup baby spinach leaves to the broth and cook for 1 minute until wilted.
Step 4: Divide noodles between two large bowls. Ladle hot broth and spinach over noodles.
Step 5: Top each bowl with 3 oz cooked sliced pork belly or chicken thigh, 1 soft-boiled egg halved, 1/8 cup sliced green onions, strips of 1 nori sheet, and sprinkle with 1/2 tsp sesame seeds.
Step 6: Serve immediately, stirring the chili paste into the broth for extra heat if desired.