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Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shoyu ramen. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Add chicken, spareribs, scallions, carrots, garlic. Shoyu ramen is one of Japan's famous ramen flavours made from a soy sauce based soup! Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.
Shoyu ramen is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Shoyu ramen is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook shoyu ramen using 22 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Shoyu ramen:
- Make ready 3 packages ramen noodles
- Prepare for the soup:
- Make ready 1 1/2 tbsp sesame oil
- Make ready 3 cloves garlic (minced)
- Get 5-6 cm piece of ginger (minced)
- Get 3 tsp chili bean sauce
- Prepare 3 cups chicken stock
- Make ready 3 cups dashi
- Make ready 3 3/4 tbsp soy sauce
- Take 3/4 tbsp sake
- Take 2 tsp salt (to taste)
- Prepare 1 1/2 tsp granulated sugar
- Prepare for the dashi:
- Get 20 gms dried kombu
- Make ready 30 gms bonito flakes
- Get toppings (optional):
- Take 1 lt water
- Get Homemade Chashu
- Make ready Menma (fermented bamboo shoots)
- Take 1 soft-boiled egg
- Get 3 pieces nori (seaweed)
- Make ready 3-6 slices Narutomaki (Japanese fish cakes)
If you're in Tokyo, Shoyu is the most familiar form of ramen you'll find. To make a good bowl of ramen is an art form itself. In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Shoyu ramen was my favorite until I discovered tonkotsu ramen.
Instructions to make Shoyu ramen:
- Preparing the Dashi: Wipe your kombu with a damp cloth to clean off any impurities, then make a few shallow cuts into the kombu.
- Add the water to a pot and add the kombu to and the pot. Allow it to soak for about 30 minutes before turning on the heat.
- Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
- Add the bonito flakes and return to the heat. Allow the water to simmer for another 1 minute. Be careful not the let it boil over.
- Remove the dashi from the heat and wait for the bonito flakes to sink to the bottom of the pot.
- Finally, strain the dashi and use for the rest of this recipe. If there is any leftover dashi it can be stored in the fridge for about 1 week.
- Preparing the Soup: Heat up the sesame oil in a large pot and add your minced garlic and ginger. Sauté until fragrant.
- Add the chilli bean sauce and mix well.
- Next add the rest of the ingredients for the soup and allow it to simmer for several minutes over medium low heat.
- Season the soup with salt, and then strain the soup through a fine mesh strainer or cheese cloth into another pot.
- Once the soup is done, prepare the ramen noodles as per packet instructions.
- Place the noodles in a bowl and add your toppings before ladling over with the soup. Serve immediately.
Shoyu broth and shio broth are clear. By "clear", I mean not opaque and milky like tonkotsu. Miso ramen broth may be clear broth (shio or shoyu) or tonkatsu broth to which a generous amount of miso paste is added. Miso ramen broth is a sweet-tangy thick liquid. Usually, Shoyu ramen has curly noodles, and the meat or vegetable stock gives it a delicious, tangy flavor.
So that is going to wrap this up with this special food shoyu ramen recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
