Onion ( Negi ) Shoyu Ramen
This recipe is inspired by a little-known ramen style in Japan: Takeokastyle. It is made in the south of Chiba prefecture, on the Boso Peninsula. The soup is made with 50 percent more shoyu tare, and topped with extra chashu and a huge mound of chopped white onion. The flavors are all a bit intense, but as you eat, everything melts into one big tasty bowl. A little sweetness from the onions, a bit of fat from the chashu, and some extra salt from the tare—it’s countryside comfort food.
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Servings: 4 bowls
Calories: 710kcal
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Equipment
Ingredients
- 4 tablespoons garlic oil
- ¾ cup Shoyu Tare
- 5 cups any type clear soup
- 1⅓ pounds noodles fresh , ⅓ pound per bowl, such as Chukasuimen
- 8 to 16 slices Chicken Chashu
- 4 Ajitama halved
- 4 cups white onion diced
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 1 tablespoon of garlic oil in each ramen bowl.
- 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 2 to 4 slices of chashu, 1 egg, and 1 cup of diced onion neatly on the ramen. Serve immediately.
Video
Notes
- In shops, this style of ramen is made with dried noodles as opposed to fresh. Any ramen noodle will work.
- Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. The lighter the soup, the better. 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.
Nutrition
Serving: 1bowl | Calories: 710kcal | Carbohydrates: 115g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 2636mg | Potassium: 545mg | Fiber: 5g | Sugar: 4g | Calcium: 48mg | Iron: 3mg
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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.