Shoyu Shirataki Ramen

Craving rich, savory Tokyo-style ramen but keeping it light and low-carb? This 5-Minute Shoyu Shirataki Ramen combines the bouncy, zero-guilt texture of konjac noodles with the deep umami of authentic Japanese ramen broth.

Ingredients You’ll Need

• ½ bag J-Basket White Shirataki Noodles (drained and rinsed)
• 1 serving Wakou #2 Tokyo Shoyu Ramen Soup Base
• Boiling water (measure per ramen base package instructions)
• 2 slices Chashu braised pork loin
• 1 Hard-boiled egg (sliced in half)
• Fresh scallions, thinly sliced for garnish

Step-by-Step Instructions

1. Prep the Noodles: Cut the shirataki noodles into bite-sized lengths. Bring a small saucepan of water to a rolling boil. Add the shirataki noodles and blanch for 1 minute to eliminate any natural konjac aroma. Drain thoroughly.
2. Assemble the Broth: In a wide ramen bowl, mix the Wakou #2 Tokyo Shoyu ramen soup base with boiling water according to package directions. Whisk gently until fully dissolved and fragrant.
3. Combine & Garnish: Slide the drained shirataki noodles into the steaming shoyu broth. Arrange the two hard-boiled egg halves and tender chashu pork slices on top. Finish with a generous scatter of fresh sliced scallions. Serve immediately piping hot!