SHOYU RAMEN

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Shoyu Ramen image

Provided by Alison Roman

Categories     Soup/Stew     Chicken     Pork     Dinner     Lunch     Noodle     Soy Sauce     Advance Prep Required     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 23

Kombu dashi and tare:
2 pieces dried kombu
1/2 cup reduced-sodium soy sauce
2 tablespoons dry sake
1 tablespoon mirin
Pork and stock:
1 1/2 pounds boneless pork shoulder
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 pounds chicken necks, backs, and/or wings
1 pound pork spareribs
2 bunches scallions, chopped
2 carrots, peeled, cut into pieces
1 head of garlic, halved horizontally
1 1" piece ginger, peeled, sliced
1/4 cup bonito flakes
Ramen and garnishes:
3 large eggs
6 5-ounce packages fresh thin and wavy ramen noodles (or six 3-ounce packages dried)
1/2 cup menma (fermented bamboo shoots)
6 scallions, thinly sliced
3 toasted nori sheets, torn in half
Chili oil, toasted sesame oil, and shichimi togarashi (for serving)

Steps:

  • Two days ahead
  • MAKE KOMBU DASHI AND TARE The stock's complexity comes from two elements: kombu dashi (a broth) and tare (a soybased mixture).* For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
  • One day ahead
  • PREP PORK SHOULDER Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2" intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)
  • COOK PORK SHOULDER AND MAKE STOCK Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat. Cook pork shoulder, turning, until brown all over, 10-12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2-3 hours.
  • CHILL PORK SHOULDER AND STOCK Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.
  • Day of
  • COOK EGGS Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. Egg yolks should be shiny yellow and almost jammy; egg white should be just set. Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside. (Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.)
  • SLICE PORK Remove string and thinly slice pork; cover and set aside.
  • REHEAT STOCK AND COOK NOODLES When ready to serve, bring stock to a simmer; it should be very hot.
  • At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).
  • Just before serving
  • PUT IT ALL TOGETHER Divide noodles among 6 deep bowls.
  • Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).
  • Place a small pile of menma next to pork. Halve eggs and place next to menma.
  • Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it's just poking out.
  • Serve ramen with chili oil, sesame oil, and shichimi togarashi.

Eva Makena
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I've tried this recipe several times and it's always a hit! The broth is so flavorful and the noodles are cooked perfectly. I love adding different toppings, like sliced pork, bamboo shoots, and a soft-boiled egg.


Ja Sahat
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This ramen recipe is a lifesaver! It's so quick and easy to make, and it's always delicious. I always have the ingredients on hand, so it's my go-to meal when I'm short on time.


Mian Sunny
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I love this ramen recipe! It's so customizable and you can add whatever toppings you like. I usually add some extra vegetables and a poached egg.


No name
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This ramen recipe is so easy to follow and the results are amazing! The broth is flavorful and the noodles are cooked perfectly. I've made this recipe several times and it's always a hit.


Gaone Sesinyi
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I'm not sure what I did wrong, but my ramen didn't turn out very well. The broth was bland and the noodles were overcooked.


Saba Shubitidze
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I made this ramen for a party and it was a huge hit! Everyone loved it and asked for the recipe. I'll definitely be making this again.


Hujaifa Hujaifa
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This ramen recipe is a keeper! It's so easy to make and always turns out delicious. I've made it for my family several times and they love it.


Ndoda Okuma
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I'm not a big fan of ramen, but this recipe was actually really good! The broth was flavorful and the noodles were cooked just right. I would definitely recommend this recipe to anyone who loves ramen.


M Ubaid
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This ramen was amazing! The broth was so rich and flavorful, and the noodles were cooked perfectly. I especially loved the addition of the bamboo shoots and the narutomaki.


Laiba W Abbas
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I tried this recipe and it was a bit too salty for my taste. I think I'll try it again with less soy sauce next time.


Nalwanga Patricia
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This is my go-to ramen recipe. It's simple, quick, and always a crowd-pleaser. I've made it for friends and family many times and it's always a hit.


Mustafe Rashiid
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I love this ramen recipe! It's so easy to make and always turns out delicious. I usually add some extra spice, but that's just my personal preference.


Abubakarsadiq Yau
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Just made this recipe and it turned out great! The broth was delicious and the noodles were cooked just right. I added some extra vegetables and it was perfect.


Soikat Bayzid
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This ramen recipe was fantastic! The broth was rich and flavorful, and the noodles were cooked perfectly. I especially loved the addition of the soft-boiled egg and the nori sheets. Will definitely be making this again!


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