shoyu ramen

Making ramen from scratch is pretty darn elaborate. Try our easy, homemade shoyu ramen recipe, which calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Homemade Shoyu Ramen

chicken broth

shiitake mushrooms

g kombu (kelp), about a 10" square piece

g dried bonito flakes (about 2 c. loosely packed)

c. low-sodium soy sauce

mirin

c. sake

water

c. sugar

brown sugar

ginger,

garlic,

green onions,

lb. pork belly, skin on, cut into 2"-wide strips

eggs

c. chashu-tare liquid

c. canola oil

chili

sesame seeds

fresh ramen noodles

c. chicken dashi

shiitake mushrooms, sliced

tbsp.

chashu

nitamago, halved

green onion,

la-yu

Nori (optional)

This recipe is a masterpiece.  It's extremely easy in the sense that no part of it requires any special skill.  It takes some time to make and compile the various components, sure, but I did it all while do other things around the house today.  I highly recommend making this!

Definitely the easiest ramen recipe you will find on the internet for this quality of ramen. The chilli la-yu is absolutely amazing and I will make it again even if I'm not making ramen. I really appreciate that no special cookware is needed. The only change I think I'll make next time I make it (there will definitely be a next time) I will use regular soy sauce instead of reduced sodium but that's a personal preference thing. I love salty ramen, what can I say.

Turned out so good, even my 9 year old loved it!

This is an awesome recipe. My son and I love trying new things. We followed  the recipe exactly and the results were delicious.

This was easy to follow and absolutely delicious! I failed the eggs (they were undercooked when I made them) so I just did hard boiled eggs. I just used a dashi packet because I had it in my pantry. Loved how it turned out!

Favorite recipe and I loved watching you tutorial. Thank you so much! My kids and I have so much fun making this recipe

I just made this and it’s incredible for the amount of time that I put into it. I used chicken instead of pork and it’s probably the best chicken I’ve ever had! The nitamago is always my favorite part!

This recipe is absolutely amazing, my other half and I have been using this recipe for months. Would recommend 11/10

I only tried the GARLIC LA-YU (CHILI OIL) recipe so far with  my own rice noodle/stir fry dish and just as she said, it is awesome !  Thank You!

Wow that was fun for my first time making Ramen!!! Thank you for the delicious recipe!

This recipe is amazing! It definitely takes awhile to follow all the steps and you need a lot of ingredients that you likely won’t normally have at home, but it’s all soooo worth it!

Ramen ain't easy and neither is this recipe.  That said, if you follow it closely, you'll enjoy the results.  For the OP, I'd suggest either losing or parenthetically explaining the Japanese terms throughout the recipe.  I'm not Japanese and most of the people cooking this aren't.  When you refer to 'kombu', you might want to mention that it is seaweed.  I had to review the recipe several times to figure out what was the egg, marinade, seaweed, etc.  That said, after a great deal of work, great end product.

Wonderful recipe and we had fun making it but please be more realistic about the time needed to prepare all of the components.  The author’s video shows a two day process yet the time on the recipe is 3.5 hours.  You should be very clear up front about the sequencing of steps and the suggestion that the cook start one day ahead.

Sooo not gonna lie this was a ton of work for some soup,but it was absolutely worth it! I did substitute the pork belly with a skirt steak but, besides an initial sear, followed the recipe the same. It was sooooo tasty! And the eggs were heaven!

Loved it!!! Just as good as my local Asian fusion restaurant... in fact possibly better. I shredded the chashu to remove alott( but not all) of the fat.. egg cooking instructions are spot on! Nice work June 😀👍🏻

https://streaming.hearstdigitalstudios.com/248a773d-9a86-4439-bd49-08c81157e47b/video_rover_16x9_1080p_hd_1585852773_17641.mp4

Making ramen from scratch is pretty darn elaborate. It can be a multi-day affair, and if you simply don’t have time for it, it can seem very intimidating. Fear not: We will take you through step by step and your patience will be rewarded.

This Homemade Ramen Is Definitely Worth Your Time

Indulge yourself in this piping hot bowl of chicken shoyu ramen. Clean eating and gluten free, this dish is delectably delicious and wonderfully customizable.

Easy Clean Eating Chicken (Shoyu) Ramen For Two

chicken thighs (bone in, skin on)

tsp Himalayan salt

tsp black pepper

olive oil

tbsp salted butter (optional)

tbsp pure sesame oil

garlic (finely grated)

tsp fresh ginger (grated)

chicken bone broth

soy sauce

mirin (or rice vinegar)

tsp raw cane sugar

oz shiitake mushrooms (fresh

carrots

baby bok choy (or 2-4 leaves of regular bok choy)

chives

tsp sesame seeds

pickled ginger

sushi nori (seaweed)

red pepper flakes

sesame oil

bricks brown rice ramen noodles (or any ramen of your choice)

water (to boil noodles in)

Preheat oven to 375°FPat chicken dry and liberally season on both sides with salt and pepper.Heat a cast iron skillet until smoking hot and add the oil and place the chicken skin side down. Cook for 3-5 minutes until the skin has crisped up and has let go of the pan. Flip and cook for another 3-5 minutes to brown the underside.Lift each piece and place a sliver of butter underneath and place the skillet into the oven for 15-20 minutes to finish cooking.Once cooked, slice just off to the side of the bone, remove the bone and cut each half into slices. *Use the reserved fats and oil rendered in the pan as an optional aroma oil to drizzle over your completed bowl. If desired, use it to quick fry herbs and spices (such as garlic or chives)*

Make Chicken:

In a medium pot add the sesame oil along with the garlic and ginger. Fry until fragrant.Add broth and bring to a rolling boil before covering and turning the heat off.

Make Broth:

In a bowl combine the soy sauce, mirin and sugar. Stir until the sugar is dissolved. Add your tare to the broth and stir to combine. *If opting for a more traditional route, reserve the tare for the assembly step.*

Make (and Add) Tare:

Eggs: Bring a pot of water to boil. Once boiling, place room temperature eggs into the water and boil for 6 minutes. After 6 minutes, remove and place the eggs into an ice bath to stop the cooking. This will give a soft boiled egg with a creamy (not runny!) center.Mushrooms: Place mushrooms into the still hot broth and allow them to simmer for a few minutes. Bok choy: Place bok choy into the still hot broth and allow them to simmer for a few minutes until wilted. If using whole bok choy, separate the white stem from the green leafy section and slice the whites into strips. When plating, place the whites first and the leafy greens on top. Carrots: Use a vegetable peeler to cut your carrots into ribbon strips. Chives: finely chop chives into thin rings

Prepare toppings and garnishes:

Boil noodles according to package directions in plain, unsalted water. Drain and set aside.

Noodles:

*If you reserved the tare:  place a spoonful of tare into the bottom of a bowl.*Ladle your broth into your bowl.Add the cooked and drained noodles to the center in a pile and surround the noodles with toppings of your choice including your sliced chicken, bok choy, mushrooms, carrots, soft boiled egg, chives, pickled ginger, sesame seeds etc. If using nori, tuck it to the side of your bowl so that it sticks up over the top of the rim or you can shred it into thin slivers.If desired, drizzle chili oil, sesame oil, or reserved chicken fat* over the top. Serve immediately.

Assembly:

If you want to dive in and spend some time creating a dreamy Shoyu ramen that feels like the real deal, check out our recipe below.

Shoyu Ramen Recipe

kombu (seaweed)

(bonito flakes)

pouch Nona Lim chicken stock

ginger

pack Nona Lim Noodles

menma (fermented bamboo shoots)

chashu (pork shoulder

narutomaki (fish cakes)

nori

egg,

scallions, thinly sliced

Make the dashi. In a small saucepan over medium-high heat, bring kombu and 2 cups of water to a simmer.

Put a small saucepan on medium heat and add 2 cups of water with the kombu. Bring to a simmer.

Once simmered for a few minutes, take out the kombu and add the bonito flakes. Let it simmer and then set aside for another ten minutes.

Strain the liquid through a fine mesh. Now you have your dashi.

In another saucepan, add the chicken stock and the dashi stock and place it on a low heat to keep it ticking over.

Now make the tare by heating sesame oil and sauteing garlic and ginger until fragrant. Add the mirin and the soy sauce and remove from the heat.

One spoon at a time, add the tare to the dashi stock until seasoned to taste.

Now, cook the ramen noodles according to the package directions.

Meanwhile, boil up a soft boiled egg and when cool, peel it.

Divide into two bowls and ladle the broth on top.

Top the bowls with menma, chashu, and narutomaki. Slice the egg and add it on top. Garnish with chopped green onions, a drizzle of sesame oil, and chili oil if you want to turn up the heat.

Here&#039;s how to make a bowl of soy sauce ramen in 10 minutes!

10-Minute Shoyu Ramen

thin spaghetti (or angel hair, spaghetti)

tbsp. baking soda

vegetable oil

tbsp. green onions (finely sliced)

Kosher salt

sugar

instant dashi powder (I like Hondashi.)

chicken broth powder

C. water (boiling)

nori sheets (optional)

egg (soft-boiled, optional)

Bring 4 cups of water to a boil. Add the baking soda. Add the pasta and simmer according to package directions plus 2 additional minutes.

Strain the noodles.

Noodles

Add vegetable oil to a small saucepan or skillet. Add the ginger and green onions. Reduce the heat and cook for 2-3 minutes.

Strain the oil to remove the ginger and green onions. Set aside.

Aroma Oil

In a small bowl combine the soy sauce, mirin, MSG, salt, and sugar. Stir until dissolved.

Tare

Add the dashi powder and chicken stock powder to a large bowl. Add the boiling water and mix until dissolved.

Add 1 tablespoon of tare and 1 tablespoon of aroma oil to soup. Mix well.

Add the noodles, top with finely sliced green onions, egg, and nori.

Soup

https://www.youtube.com/watch?v=kdvQadV6hAg

Let's transform ordinary spaghetti pasta into ramen noodles AND make a shoyu broth to go with them! 🍜 #emmymade 

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🖨 Printable recipe and instructions: https://www.emmymade.com/10-minute-shoyu-ramen-turn-pasta-into-ramen/

Everything Bagel Ramen: https://www.youtube.com/watch?v=sEiMuGXOicA

I adapted The Way of Ramen's recipe: https://www.youtube.com/watch?v=AbJNVnkndS4

Kansui (Amazon affiliate link): https://amzn.to/3LwHPg5
Hondashi (Amazon affiliate link): https://amzn.to/3wydglP
Knorr chicken stock powder (Amazon affiliate link): https://amzn.to/3lxrOff

Chapters:
00:00 Intro
00:13 Sponsorship
1:31 Introducing the recipe & spaghetti hack. 
2:11 How lye water effects ramen noodles. 
3:25 What is shoyu ramen? 
3:49 Making the aroma oil. 
4:09 Preparing the baking soda water. 
4:34 Do chopsticks prevent boil over? 
5:03 Straining the aroma oil. 
5:08 Preparing soup base.  
5:29 Making the tare.
6:11 Draining the noodles.
6:28 Making the soup.
6:53 Assembling the bowl. 
7:43 Tasting.
10:43 Noisy slurps.

This video IS sponsored. Thank you, GlassesUSA.com. 🤓 #ad #sponsored 

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Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻

Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome!  Comment: "Reading crayon labels introduced me to periwinkle."

Magically Turn Spaghetti 🍝 Into Ramen Noodles 🍜 In 10 Minutes

Ramen Recipe

pork

tsp salt

oz ginger root (sliced)

garlic (skinned)

green onions

Tbsp sake

salt

Tbsp sesame oil

Chukamen noodles

oz dried thin spaghetti

Tbsp baking soda

bean sprouts (blanched briefly)

green onions (cut finely)

Rub salt on pork and let it sit overnight in the fridge.

Put water, ginger root, garlic, green onions and salted pork in a pot, and boil at high heat.  Skim fat and other floating scum.  Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours.  (Or cook in a pressure cooker for 20 minutes. )  Let the broth and pork cool completely in pot.  Strain and save the separated broth and pork.

Let the broth cool in the fridge at least a couple of hours or overnight, and then remove the solidified fat. Keep cooked pork in the fridge too so that it can be easily sliced later.

Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won&#39;t have time to prepare the toppings then.

Boil the broth and add soy sauce, sake, salt and sesame oil.  Let it simmer at very low heat until the noodles are ready.

Cook dried Chuka dried noodles according to the package.  Just before the noodles are done, pour the soup in serving bowls.  Strain water from the noodles  and immediately divide the noodles into the serving bowls.

If you are using dried thin spaghetti: In boiling water in a pot, add baking soda (be careful, it may boil over), then the spaghetti.  Cook the pasta according to the package, and strain.  Immediately divide noodles into bowls with the soup.

Top with boiled eggs, bean sprouts, green onions and sliced pork.

https://www.youtube.com/watch?v=9iaVz3xrq-s

Best of Japanese Cooking 101 - Top 10 videos of all time! #5 - Ramen (ラーメン) 
We will show you how to make Ramen noodle soup with pork belly. The broth is soy sauce based Shoyu Ramen, and the ingredients are easy to find. Enjoy a tasty bowl of Ramen at home!
**Ingredients and Complete Recipes**
Ramen Recipe:  https://www.japanesecooking101.com/ramen-recipe/
Ajitama Recipe: https://www.japanesecooking101.com/ajitama-recipe/
Best of Japanese Cooking 101 Playlist: https://youtube.com/playlist?list=PLvki9zdExsCAavGfPlciHQVJo5qhdE9RJ

#ramen #ramenrecipe #japanesecooking #japanesefood #japaneserecipe

Ramen Recipe | Best of Japanese Cooking 101

I love this &quot;cheater&quot; way of making shoyu ramen. It takes minutes to make instead of hours (or days) and tastes just as delicious!

Cheater Shoyu Ramen

garlic ((minced))

ramen broth ((found near

ramen toppings ((see notes above))

saute

Sauté garlic and ginger in sesame oil in a large saucepan until fragrant. Add ramen broth and soy sauce and simmer for 5 to 10 minutes.

simmer

Strain broth through a fine mesh strainer into a large liquid measuring cup or bowl to remove garlic and ginger bits. Pour broth back into the saucepan and discard garlic/ginger pieces. Keep broth at a low simmer until ready to serve.

prepare

Prepare ramen or chukamen noodles according to package directions (discard flavor packets if any). Drain noodles and set aside. Prepare your desired toppings (see above for ideas).

serve

Place broth in individual bowls and divide noodles between the bowls. Top with your favorite protein and vegetable toppings and serve.

https://content.jwplatform.com/videos/hQVjRh3n.mp4

I love this “cheater” way of making shoyu ramen. It takes minutes to make instead of hours (or days) and tastes just as delicious!

Easy Shoyu Ramen

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Top 6 shoyu ramen recipes from across the web

The most viewed shoyu ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Shoyu Ramen

Easy Clean Eating Chicken (Shoyu) R...

Shoyu Ramen Recipe

10-Minute Shoyu Ramen

Ramen Recipe

Cheater Shoyu Ramen

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