Shoyu is such a classic style of ramen that I wanted to develop my own version of it. It should mention that somewhere prominent instead of tucked in halfway through the recipe!

I will definitely be making this again especially during the Fall and Winter! Season with shoyu and keep hot.

If all you have is a 20-cent pack of ramen at home, that works too! Cook the noodles according to the instructions - they should be just cooked and still quite chewy. Traditional shoyu ramen is characterized by a long-simmered clear chicken stock, the salty umami of the soy sauce, as well as some aromatics, including ginger, garlic, and toasted sesame oil. I’d love to see what you come up with. It’s easy to make and versatile with different toppings. More often than not, shoyu ramen will include some kind of protein. Read more…. Place all ingredients in a medium-sized saucepan. Bring to a simmer over medium-high heat, cover, and reduce to low. Meanwhile, combine all of the braising liquid ingredients in a 4-quart saucepan.

You can buy them from Asian or Japanese grocery stores. Meanwhile, in a skillet, heat the oil. Turn the heat to high and bring this to a boil. When cool enough to handle, peel the eggs and discard the shells. Top with mushrooms, kale, menma, and green onion. This is such a delicious recipe! I totally cheat when it comes to the broth but it saves loads of time and still tastes great! Are you ready for some toothsome noodles, melt-in-your-mouth chashu pork, pickled bamboo shoots, fresh chopped scallion, and a spicy broth that you can’t stop slurping? When pork belly is done, drain the liquid and discard the ginger. While the broth is simmering, prepare the noodles and toppings in a separate pot. Strain broth through a fine mesh stainer into a large liquid measuring cup or bowl to remove garlic and ginger bits. If you liked my recipe for Shoyu Ramen, please rate it and leave a comment below. Pour broth back into the sauce pan and discard garlic/ginger pieces. The mushrooms will take 2-3 minutes (cook until tender) and the kale 1-2 minutes (cook until bright green). When the noodle is cooked to al dente, drain the cooking water.

3 pound rack of pork baby back ribs (cut into 4 sections), 2 ounces fresh ginger (1/ cup thinly sliced), ¼ cup plus 2 tablespoons shoyu or other soy sauce, 3 ½ pound boneless pork shoulder butt (trimmed and tied), Shoyu or other soy sauce (for seasoning and brushing), 24 ounces fresh or 16 dried chuka soba (curly noodles) (boiled until al dente), 4 large soft-boiled eggs (peeled and soaked for 1 hour in equal parts soy sauce and mirin (sweet rice wine)), 2 thinly sliced scallions, 2 sheets of quartered nori (dried seaweed), rice vinegar and togarashi (Japanese chile powder) (for garnishing and seasoning). Heat sesame oil in a deep pan. You can use one or multiple proteins to make it just how you prefer.

Turn the heat to high and bring to a boil. Your email address will not be published. *2.

Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface. Turn heat to high and bring to a simmer. The local Japanese grocery stores (in Brisbane) stock many different brands of dry noodle packets as well as fresh noodles and frozen noodles. Subscribe to our newsletter to stay in the loop. With your cheater version, I’ll definitely give it a try at home. The ideal bowl of ramen has noodles that are cooked just to the point of being tender enough to not be crunchy. Place a large skillet over high heat. Top with Chashu pork, soft boiled egg, naruto the fish cake, Menma the bamboo shoots, corn kernels, bean sprouts and sliced scallions. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. When done, transfer pork and braising liquid to a container. Honestly, you can make shoyu ramen as basic or as over-the-top as you would like.

Drain and immediately divide noodles between four bowls. Thanks for the easy alternatives. His high end Bucktown restaurant morphs into a noodle bar for brunch on Sunday, and his version of shoyu ramen is quite possibly my favorite bowl of soup in the city.