Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, shoyu ramen. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Shoyu ramen is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Shoyu ramen is something which I have loved my entire life. They are nice and they look wonderful.
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.
To begin 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:
- Get 3 packages ramen noodles
- Take for the soup:
- Take 1 1/2 tbsp sesame oil
- Prepare 3 cloves garlic (minced)
- Make ready 5-6 cm piece of ginger (minced)
- Make ready 3 tsp chili bean sauce
- Make ready 3 cups chicken stock
- Prepare 3 cups dashi
- Take 3 3/4 tbsp soy sauce
- Prepare 3/4 tbsp sake
- Make ready 2 tsp salt (to taste)
- Make ready 1 1/2 tsp granulated sugar
- Get for the dashi:
- Get 20 gms dried kombu
- Take 30 gms bonito flakes
- Take toppings (optional):
- Prepare 1 lt water
- Prepare Homemade Chashu
- Take Menma (fermented bamboo shoots)
- Make ready 1 soft-boiled egg
- Take 3 pieces nori (seaweed)
- Get 3-6 slices Narutomaki (Japanese fish cakes)
What is Shoyu Ramen? 'Shoyu' means soy sauce in Japanese. Shoyu Ramen simply refers to ramen served with a soy sauce-based broth that is usually in clear, brown color. 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.
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.
Turn the heat to high and bring to a boil. Reduce heat to very low and cover. 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.
So that’s going to wrap it up for this exceptional food shoyu ramen recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
