Shoyu Ramen

If your soup is made well, a bowl of basic shoyu ramen is enough. In the past few decades, ramen has become more and more gourmet, much to the liking of the ever-growing world of foodies. But when I show photos of ramen to random old men (this happens quite often), they scoff at the modern stuff. It’s the simple bowl of shoyu ramen that they always say looks best.

5 from 1 vote

Course: Noodle

Cuisine: Japanese

Keyword: ramen

CookingStyle: Slow cooking

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 578kcal

Author: James Anderson

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Equipment

Large pot

medium saucepan

drainer

Ingredients

½ cup Shoyu Tare
5 cups any type clear soup
1 ⅓ pounds noodles fresh ,such as Chukasuimen
4 to 8 slices Pork Chashu
12 to 16 pieces Menma
Negi

Instructions

With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place 1 or 2 slices of chashu, 3 or 4 pieces of menma, and a sprinkle of negi neatly on the ramen. Serve immediately.

Video

Notes

Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online.
Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.