Shoyu Ramen
Shoyu ramen (しょ油ラ-メン) is the best known of Japanese noodle soups. Originally from Asakusa, it is considered the most traditional as well as the oldest.
Made with a soy sauce-based broth, the shoyu ramen proposed here is in servings for two. For best results, I suggest you make all the preparations a day in advance. In this way the flavors will be more accentuated and inviting. This ramen includes the preparation of chashu and ajitama.
INGREDIENTS FOR THE BROTH
- chicken wings or pieces of chicken with bones
- 1/2 onion
- 2 cloves of garlic
- 2 slices of fresh ginger
- 1 kombu seaweed leaf
- 1 piece of leek
PREPARATION OF THE BROTH
- Put all the ingredients in a saucepan and cook for 3 or 4 hours. If you use a pressure cooker, halve the times. If the broth gets too dry, add water. Foam if necessary.
- Once ready, leave to cool at room temperature.
INGREDIENTS FOR THE TARE SAUCE
- 4 soy sauce spoons
- 1 saké spoon
- 1 mirin spoon
- 1 katsuobushi spoon
- 1 clove of garlic
- 1 slice of fresh ginger
PREPARATION OF THE TARE SAUCE
- Put all the ingredients in a saucepan and bring to the boil. Cook for a few minutes.
- Filter and leave to cool.
INGREDIENTI PER LA FINITURA
- 1 portion of noodles ramen
- 1 menma spoon
- thinly sliced spring onion
RAMEN ASSEMBLY
- In a ramen bowl put the hot tare sauce and the boiling broth.
- Add the well-drained noodles. - Finish the dish by adding the slices of chashu, menma, ajitama cut in half and the spring onion. Serve hot.
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