Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, shoyu ramen. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Add chicken, spareribs, scallions, carrots, garlic. Shoyu ramen is one of Japan's famous ramen flavours made from a soy sauce based soup! Shoyu is just one of several types of ramen.
Shoyu ramen is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Shoyu ramen is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have shoyu ramen using 22 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Shoyu ramen:
- Make ready 3 packages ramen noodles
- Get for the soup:
- Prepare 1 1/2 tbsp sesame oil
- Prepare 3 cloves garlic (minced)
- Prepare 5-6 cm piece of ginger (minced)
- Take 3 tsp chili bean sauce
- Prepare 3 cups chicken stock
- Take 3 cups dashi
- Make ready 3 3/4 tbsp soy sauce
- Prepare 3/4 tbsp sake
- Make ready 2 tsp salt (to taste)
- Prepare 1 1/2 tsp granulated sugar
- Get for the dashi:
- Take 20 gms dried kombu
- Prepare 30 gms bonito flakes
- Prepare toppings (optional):
- Prepare 1 lt water
- Get Homemade Chashu
- Make ready Menma (fermented bamboo shoots)
- Get 1 soft-boiled egg
- Get 3 pieces nori (seaweed)
- Take 3-6 slices Narutomaki (Japanese fish cakes)
To make a good bowl of ramen is an art form itself. This clear broth seasoned with soy sauce seems very simplistic, but it belies the intense umami flavor within the soup. Usually, Shoyu ramen has curly noodles, and the meat or vegetable stock gives it a delicious, tangy flavor. Prepare for the most delightful food coma you've ever had.
Steps 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 ramen was my favorite until I discovered tonkotsu ramen. 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.
So that is going to wrap this up for this special food shoyu ramen recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Happy cooking!
