Easy Nagoya Best Condition Ramen Recipe with shoyu ramen

Ingredients

Ramen Noodles 

 

Soup 

 

Toppings 

  • 3 Garlic Clove (sliced) 
  • 1/2 cup Chive (cut to 3 cm or 1” slices)
  • 1 cup Bean Sprouts 
  • 50 g Pork (minced) 
  • 1 tsp Chili Paste 
  • 1 tbsp Cooking Oil 
  • 1 tsp Vinegar 
  • 1 tsp Sesame Oil

 

Yamachan Shoyu Ramen Recipe Ingredients

 

Easy Nagoya Best Condition Ramen Recipe with shoyu ramen

Shoyu Flavor, Spicy, Meat & Poultry


Best Condition Shoyu Ramen Recipe


Feeling tired or run-down?
This Nagoya-style stamina ramen, known as Best Condition Ramen (Bet-Con Ramen), is packed with garlic, chives, and chili to give your body the boost it needs. 

Originally loved by men and workers in Nagoya, it’s a bowl that gets you back on your feet.
Great for hot summers, busy workdays, or anytime you need a pick-me-up.

 

 


Ingredients

Ramen Noodles 

 

Soup 

 

Toppings 

  • 3 Garlic Clove (sliced) 
  • 1/2 cup Chive (cut to 3 cm or 1” slices)
  • 1 cup Bean Sprouts 
  • 50 g Pork (minced) 
  • 1 tsp Chili Paste 
  • 1 tbsp Cooking Oil 
  • 1 tsp Vinegar 
  • 1 tsp Sesame Oil

 

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Instructions


1) Heat a pot over medium heat and coat it with cooking oil.  Saute sliced garlic until the aroma comes out, and add chili paste and roast. Add minced pork and cook halfway. Add cut chives and quickly stir fry. Drop the bean sprouts into the pan and stir fry to check all the ingredients are cooked. Add a pinch of salt and pepper to check the flavor. Add 350 ml water and the soup base,  and wait until it boils. 

2) Cook the noodles. 

3) Go back to your soup pot. When it started boiling, add vinegar and sesame oil. Your soup is ready! 

4) Pour only soup into a ramen bowl, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Top with other ingredients that you cooked with the soup last.