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–+ servings

Nagoya's Sugakiya Ramen Copycat

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Instructions 

  • Pour 500 ml dashi stock into a saucepan and bring to a rolling boil over a medium-high heat. Boil a separate pot of water for your noodles.
    dashi made with dashi packet in a saucepan
  • In each serving bowl, add 50ml milk, ½ tbsp chicken bouillon powder, 1 tsp dashi granules, ½ tbsp lard and 1 tsp of light soy sauce. Mix well.
    Sugakiya style ramen soup base in a white and red ramen bowl
  • Boil 2 ptn ramen noodles according to the instructions on the packaging.
    ramen noodles boiling in a pot of water on the stove
  • Divide the dashi between the bowls and mix until all of the ingredients have dissolved into the broth.
    Sugakiya style ramen soup base in a white and red ramen bowl
  • Drain the ramen noodles and rinse with hot water to remove any excess starch, then place them in the soup.
    Boiled ramen noodles in a red and white ramen bowl with Sugakiya ramen-inspired broth
  • Add your choice of toppings. This dish is typically served with finely chopped green onions, pork chashu, seasoned bamboo shoots (menma), hot spring egg (onsen tamago) and ground white pepper. Enjoy!
    Sugakiya style ramen (copycat recipe) topped with two pieces of chashu, menma (seasoned bamboo shoots), chopped green onion and an onsen (hot spring) egg in a white and red ramen bowl

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use less to avoid oversalting.
Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.