Best 4 Shoyu Ramen Recipes

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Shoyu Ramen: A Savory Symphony of Flavors

Shoyu ramen, a delectable dish originating from Japan, captivates taste buds with its harmonious blend of rich, savory flavors. This classic ramen variation features a tantalizing broth crafted from a combination of chicken, pork, and vegetables, simmered to perfection for hours, infusing it with an irresistible umami depth. The addition of shoyu, a type of Japanese soy sauce, lends a distinctive salty-sweetness that elevates the broth to new heights.

The journey to savor shoyu ramen begins with preparing the broth, a process that demands patience and attention to detail. The article provides a detailed step-by-step guide, ensuring you achieve a flavorful and aromatic base for your ramen. Next, the focus shifts to making the noodles, an art form in itself. Learn the secrets of creating the perfect ramen noodles, from selecting the right flour to achieving the ideal texture.

To complete the shoyu ramen experience, the article offers a range of delectable toppings that add layers of flavor and visual appeal. Chashu pork, tender and succulent, adds a meaty dimension, while ajitsuke tamago, a soft-boiled egg marinated in soy sauce, contributes a burst of umami. For a touch of freshness, menma, bamboo shoots preserved in a sweet and salty marinade, and crisp negi, Japanese leeks, bring a delightful crunch.

With its detailed instructions and enticing photography, this article serves as an invaluable guide to crafting an authentic shoyu ramen at home. Whether you're a seasoned ramen enthusiast or a curious home cook seeking to expand your culinary horizons, this comprehensive guide will lead you on a journey to create a masterpiece that will leave your taste buds craving for more.

Here are our top 4 tried and tested recipes!

RESTAURANT-STYLE SHOYU MISO RAMEN



Restaurant-Style Shoyu Miso Ramen image

Inspired by the shoyu ramen at my favorite ramen restaurant, this is my ideal ramen. If you want to make it pescatarian, I suggest foregoing the pork belly for bonito flakes -- just a big pinch in each bowl.

Provided by Maya Papaya Zimmerman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 8h48m

Yield 4

Number Of Ingredients 15

¼ cup dried black fungus
2 cups mirin
1 ¼ cups soy sauce, divided
½ cup brown sugar
6 green onion bulbs, chopped, divided
½ onion, coarsely chopped
6 cloves garlic, peeled
2 pounds skin-on, boneless pork belly
butcher's twine
4 eggs
2 tablespoons brown sugar
½ cup miso paste
4 (3 ounce) packages ramen noodles, or to taste
4 sheets nori (dry seaweed), quartered
1 naruto (fish paste stick with a red spiral pattern). sliced

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Place black fungus in a large bowl and fill with water.
  • Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil.
  • Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.
  • Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours.
  • Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs.
  • Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight.
  • Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight.
  • Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil.
  • Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.
  • Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain.
  • Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.

Nutrition Facts : Calories 1104.3 calories, Carbohydrate 103.1 g, Cholesterol 283.4 mg, Fat 43.5 g, Fiber 5.4 g, Protein 47.1 g, SaturatedFat 13.4 g, Sodium 7958.9 mg, Sugar 76.7 g

SHOYU RAMEN



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.

SHOYU RAMEN



Shoyu Ramen image

This delicious ramen recipe is from Rai Rai Ken restaurant in Manhattan's East Village.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 16

1 teaspoon sesame oil
1 clove garlic, finely chopped
1 teaspoon fresh ginger, finely chopped
3 cups Soup Base
2 packages (3 ounces each) ramen noodles
3 tablespoons soy sauce
1 tablespoon sake
1 teaspoon sea salt
1 teaspoon mirin
1 teaspoon sugar
Chopped scallions, for serving (optional)
Hard-boiled egg, for serving (optional)
Cooked spinach, for serving (optional)
Nori (dried seaweed), for serving (optional)
Bamboo shoots, for serving (optional)
Freshly ground black pepper, for serving (optional)

Steps:

  • In a large, deep saucepan, heat sesame oil over low heat. Add garlic and ginger; cook, stirring, until softened, about 5 minutes. Add soup base and bring to a boil over medium-high heat.
  • Meanwhile, bring a large pot of water to a boil over high heat. Add ramen noodles and cook, stirring, for 2 minutes; drain and set aside.
  • Stir soy sauce, sake, sea salt, mirin, and sugar into soup base mixture. Strain into 2 serving bowls; divide ramen evenly between bowls. Serve immediately with desired toppings.

SHOYU RAMEN



Shoyu Ramen image

Make and share this Shoyu Ramen recipe from Food.com.

Provided by maggie_mcnally

Categories     Clear Soup

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 (8 ounce) packages fresh Chinese noodles
1 finely chopped garlic clove
1 teaspoon finely chopped fresh ginger
1 teaspoon sesame oil
2 cups chicken soup base
1 cup kombu dashi stock
1 tablespoon sake
1 teaspoon salt
1 teaspoon sugar
3 tablespoons soy sauce
1/2 cup raw spinach
1/2 cup tofu, in small cubes
1/2 cup carrot
1/4 cup dried mushroom, broken in pieces
2 scallions, sliced, greens and 1/4 inch of white

Steps:

  • Heat sesame oil in a deep pan.
  • Saute chopped ginger and garlic in the pan.
  • Lower the heat.
  • Add stock to pan and bring to a boil.
  • Add sugar, salt, sake, and soy sauce to the soup.
  • Run the soup through a strainer. Return to pot.
  • Add tofu, carrots, noodles and mushrooms. Heat through.
  • Add spinach and scallions before serving.
  • Spoon noodles and vegetables into individual bowls. Add broth.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the ramen will be. Use fresh vegetables, quality meat, and a good quality shoyu sauce.
  • Make your own shoyu tare: Shoyu tare is the key to great ramen. It's a simple sauce made with shoyu, mirin, and sake. You can find recipes for shoyu tare online or in Japanese cookbooks.
  • Cook the noodles properly: Ramen noodles should be cooked al dente, so they still have a bit of a bite to them. Follow the package directions for cooking times.
  • Don't overcrowd the pot: When cooking the noodles, don't overcrowd the pot. This will cause the noodles to stick together and become mushy.
  • Garnish your ramen: Once your ramen is cooked, garnish it with your favorite toppings. Common toppings include sliced green onions, menma, nori, and a soft-boiled egg.

Conclusion:

Shoyu ramen is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of effort, you can make a bowl of ramen that rivals the best ramen shops. So next time you're looking for a quick and easy meal, give shoyu ramen a try. You won't be disappointed.

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