![Gomoku Shoyu Ramen Recipe with shrimp and vegetables](https://www.yamachanramen.com/hubfs/Gomoku%20Ramen.png)
Ingredients
Ramen Noodles
- 1 serving of Shoyu Ramen or Tokyo Shoyu Ramen Noodles
- At least 6¼ cups or 1.5L of Water
Soup
- 1 serving of Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
- 1 1/4 cups or 300 ml Hot Water
Toppings
- 2 Shrimp (peeled)
- 2 Chashu (sliced)
- Handful Cabbage (cut to bite size)
- Handful Bean Sprouts
- Few slices of Kamaboko Fish Cake (julienned) or Naruto
- 1 tbsp Corn
- 1/4 tsp Ginger (crushed)
- 1 tbsp Cooking Oil
- 3 tbsp Water
- 1/2 tbsp Corn Starch (add 1 tbsp water and mix well)
![Gomoku Shoyu Ramen Recipe with shrimp and vegetables](https://www.yamachanramen.com/hs-fs/hubfs/Gomoku%20Ramen.png?width=761&height=782&name=Gomoku%20Ramen.png)
Shoyu Flavor, Authentic, Meat & Poultry, Seafood
Gomoku Ramen
The word “Gomoku” literally means that it contains “go=5” five kinds of ingredients in Japanese. However, it is not limited to just five kinds; it includes a variety of vegetables, meat, and seafood. Gomoku ramen is a colorful and nutritionally balanced ramen that can be enjoyed by both children and adults.
Ingredients
Ramen Noodles
- 1 serving of Shoyu Ramen or Tokyo Shoyu Ramen Noodles
- At least 6¼ cups or 1.5L of Water
Soup
- 1 serving of Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
- 1 1/4 cups or 300 ml Hot Water
Toppings
- 2 Shrimp (peeled)
- 2 Chashu (sliced)
- Handful Cabbage (cut to bite size)
- Handful Bean Sprouts
- Few slices of Kamaboko Fish Cake (julienned) or Naruto
- 1 tbsp Corn
- 1/4 tsp Ginger (crushed)
- 1 tbsp Cooking Oil
- 3 tbsp Water
- 1/2 tbsp Corn Starch (add 1 tbsp water and mix well)
Instructions
1) Heat a frying pan over medium heat and coat it with cooking oil. Cook ginger until the aroma comes out, and add shrimp and cabbage. When the shrimp turns light pink color, add bean sprouts and cook until the shrimp is fully cooked. Turn the heat to low.
2) Make the ramen soup. Pour ramen soup base into a bowl and add 330 ml of hot water.
3) Add 3 tablespoons of water to 1) and mix well. Add 3 tablespoons of ramen soup from the ramen bowl to the pan and mix well.
Add the premixed corn starch dissolved water (Make sure the cornstarch and water are not layered. Mixed well.) into the pan and turn the heat to medium. The topping becomes a thick sauce.
4) Cook the noodles.
5) Pour only soup into a ramen bowl first, 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 the toppings, and enjoy!