Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, shoyu ramen. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Shoyu ramen is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Shoyu ramen is something that I’ve loved my entire life. They’re nice and they look fantastic.
Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but So delicious and the closest thing we've had to true Japanese ramen. Using shoyu soy sauce is key. What is Shoyu Ramen? 'Shoyu' means soy sauce in Japanese.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook shoyu ramen using 22 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Shoyu ramen:
- Prepare 3 packages ramen noodles
- Make ready for the soup:
- Make ready 1 1/2 tbsp sesame oil
- Make ready 3 cloves garlic (minced)
- Take 5-6 cm piece of ginger (minced)
- Take 3 tsp chili bean sauce
- Make ready 3 cups chicken stock
- Get 3 cups dashi
- Get 3 3/4 tbsp soy sauce
- Get 3/4 tbsp sake
- Take 2 tsp salt (to taste)
- Get 1 1/2 tsp granulated sugar
- Make ready for the dashi:
- Make ready 20 gms dried kombu
- Take 30 gms bonito flakes
- Make ready toppings (optional):
- Get 1 lt water
- Take Homemade Chashu
- Make ready Menma (fermented bamboo shoots)
- Make ready 1 soft-boiled egg
- Make ready 3 pieces nori (seaweed)
- Get 3-6 slices Narutomaki (Japanese fish cakes)
The soy sauce based shoyu ramen is one of the four major groups of ramen - noodle dishes praised for their exquisite flavors. The dark and salty soup is what distinguishes shoyu from other varieties. Making ramen from scratch is pretty darn elaborate. Previous. ¼ cup soy sauce. cooked ramen noodles to serve. chashu pork to serve (optional - you can use any type of protein or vegetables that.
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 is one of the many types of ramen distinguished by its clear brown soup made out of chicken and vegetable stock cooked together with soy sauce. Reddit gives you the best of the internet in one place. Please be kind to your fellow ramen slurpers. We're all here to enjoy ramen in its various forms. You also have the option of marinating the chicken and ramen eggs overnight to increase.
So that is going to wrap this up for this exceptional food shoyu ramen recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
