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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 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 spoon menma

  • 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.


Shoyu ramen recipe cookingwiththehamster
Shoyu ramen | © cookingwiththehamster





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