Shoyu Ramen

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Shoyu Ramen

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Ingredients

Adjust Servings:
Tare (Seasoning)
1/2 cup Soy Sauce Low-sodium
2 tablespoons Sake
2 tablespoons Honey
Broth
16 cups Water
2 sheets Kombu (Dried Kelp)
2 pounds Chicken Wings
2 pounds Pork Spare Ribs
1/2 stalk Scallion
1 Carrot Sliced into 1-inch pieces
1 head Garlic Skin peeled
2-inch piece Ginger
Noodles
1 pound Fresh Ramen Noodles
Toppings
2 Eggs Whole, soft-boiled
1 head Enoki Mushrooms Stem removed
1 stalk Scallion Minced
4 Nori Sheets (Seaweed) 2 sheets per bowl
Dashes Shichimi Togarashi

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Cuisine:

Fresh Japanese ramen noodles served in a shoyu sake broth with crispy pork and enoki mushrooms

  • 3 hours 45 min
  • Serves 2
  • Easy

Ingredients

  • Tare (Seasoning)

  • Broth

  • Noodles

  • Toppings

Directions

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Steps

1
Done

Make the tare (seasoning)

In a small bowl, combine the soy sauce, sake and honey.

2
Done

Make broth

Place the kombu in a large pot of water (16 cups). Over high heat, bring the water to a boil, then turn heat to medium and boil for another 10 minutes.

Remove and discard kombu. Add chicken wings, pork spare ribs, scallions, carrots, garlic and ginger. Bring water back to a boil, then turn heat to low and simmer for 3 hours with pot uncovered.

After broth has simmered for 3 hours, remove and discard the chicken wings, scallions, carrots, garlic and ginger. Remove the pork from the pot and set aside for later use.

3
Done

Cook noodles and eggs while broth is simmering

While broth is simmering, cook the ramen noodles according to package instructions. Drain water and set noodles aside.

In a separate small pot, bring water to a boil then reduce heat to low. Gently place eggs into the pot (so it doesn't crack) and cook for 5-7 minutes. Remove eggs from water and let cool. Once cool, remove skin and cut in half for serving. Set aside.

4
Done

Assemble everything together

After the broth has simmered for 3 hours, turn heat to medium. Add enoki mushrooms and tare, cooking for 10 minutes until mushrooms are soft. Turn off heat when mushrooms are fully cooked.

While enoki mushrooms are cooking, in a separate small skillet over medium heat, crisp the shredded pork for 3 minutes then set aside.

In two serving bowls, divide the ramen noodles, eggs, shredded pork and enoki mushrooms. Pour broth over noodles and garnish with minced scallions, nori sheets (seaweed) and dashes of shichimi togarashi.

Rebecca Chan

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