Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, shoyu ramen. One of my favorites. This time, I’m gonna make it a little bit unique. 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 is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Shoyu Ramen is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have shoyu ramen using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Shoyu Ramen:
- Get 1/8 kg pork
- Make ready 1/8 kg chicken
- Take 1 stalk green onions
- Get 5 cloves garlic crushed
- Take 1 small onion chopped
- Make ready sliced ginger
- Make ready 2 tbsp Kikoman soy sauce
- Make ready 1 tsp Five spices powder or ngo hiong powder
- Make ready dash chili powder
- Make ready 3 tbsp sesame oil
- Take 2 Hard boiled eggs
- Prepare 1 tsp worchesterchire sauce
- Get Ramen noodles for 2 serving
- Prepare to taste Salt and pepper
- Take Nori seaweeds
- Take Chicken & pork stock:
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.
Steps to make Shoyu Ramen:
- Make a broth. In a pot, boil chicken and pork with leeks or leafy green onions, 3 garlic, ginger, salt and black pepper with 3 cups of water.
- Cook hard boiled eggs. Slice and set aside.
- Separate broth, meat and vegetables. Set aside the broth and disregard the spices.
- Fry the pork meat with 1 tbsp sesame oil and 1 tbsp Kikoman soy sauce. Pepper to taste. Set aside.
- In a separate pot, pour the broth and add 2 garlic, onion, ginger, 5 spices, a dash of chili powder, 1/2 tsp sesame oil, worchestershire sauce and 1 tsp kikoman soy sauce. Bring to a boil and add adjust taste with salt pepper and a bit of sugar.
- Cook ramen noodles according to package instruction. Separate the noodles to 2 bowls.
- Pour the broth to the noodles. Garnish with sliced hard boiled egg, pork meat, nori and chopped green onions.
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’s going to wrap it up with this special food shoyu ramen recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
