Recipe of Any-night-of-the-week Shoyu ramen

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The ingredients needed to make Shoyu ramen:

1. Take 3 packages ramen noodles
2. Make ready for the soup:
3. Prepare 1 1/2 tbsp sesame oil
4. Prepare 3 cloves garlic (minced)
5. Prepare 5-6 cm piece of ginger (minced)
6. Get 3 tsp chili bean sauce
7. Make ready 3 cups chicken stock
8. Make ready 3 cups dashi
9. Get 3 3/4 tbsp soy sauce
10. Make ready 3/4 tbsp sake
11. Make ready 2 tsp salt (to taste)
12. Take 1 1/2 tsp granulated sugar
13. Make ready for the dashi:
14. Make ready 20 gms dried kombu
15. Get 30 gms bonito flakes
16. Get toppings (optional):
17. Make ready 1 lt water
18. Make ready Homemade Chashu
19. Get Menma (fermented bamboo shoots)
20. Prepare 1 soft-boiled egg
21. Get 3 pieces nori (seaweed)
22. Make ready 3-6 slices Narutomaki (Japanese fish cakes)

The dark and salty soup is what distinguishes shoyu from other varieties. Nowadays, ramen is high in the running for national dish of Japan. While in general, shio tends to be used to season ramen on the assari end of the scale and miso for the kotteri with shoyu somewhere. Ramen (/ˈrɑːmən/) (拉麺, ラーメン, rāmen, Japanese pronunciation: [ɾaꜜːmeɴ]) (literally: "pulled noodles") is a Japanese noodle soup.

Instructions to make Shoyu ramen:

1. Preparing the Dashi: Wipe your kombu with a damp cloth to clean off any impurities, then make a few shallow cuts into the kombu.
2. Add the water to a pot and add the kombu to and the pot. Allow it to soak for about 30 minutes before turning on the heat.
3. Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
4. Add the bonito flakes and return to the heat. Allow the water to simmer for another 1 minute. Be careful not the let it boil over.
5. Remove the dashi from the heat and wait for the bonito flakes to sink to the bottom of the pot.
6. Finally, strain the dashi and use for the rest of this recipe. If there is any leftover dashi it can be stored in the fridge for about 1 week.
7. Preparing the Soup: Heat up the sesame oil in a large pot and add your minced garlic and ginger. Sauté until fragrant.
8. Add the chilli bean sauce and mix well.
9. Next add the rest of the ingredients for the soup and allow it to simmer for several minutes over medium low heat.
10. Season the soup with salt, and then strain the soup through a fine mesh strainer or cheese cloth into another pot.
11. Once the soup is done, prepare the ramen noodles as per packet instructions.
12. Place the noodles in a bowl and add your toppings before ladling over with the soup. Serve immediately.

While in general, shio tends to be used to season ramen on the assari end of the scale and miso for the kotteri with shoyu somewhere. Ramen (/ˈrɑːmən/) (拉麺, ラーメン, rāmen, Japanese pronunciation: [ɾaꜜːmeɴ]) (literally: "pulled noodles") is a Japanese noodle soup. Shoyu Ramen is one of the many types of ramen distinguished by its clear brown soup made out of chicken and vegetable stock cooked together with soy sauce. Shoyu ramen was my favorite until I discovered tonkotsu ramen. Shoyu broth and shio broth are clear.

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