SHOYU (SOY) RAMEN

SHOYU (SOY) RAMEN

Ramen (ラーメン) is a noodle soup dish that was originally imported from China and has become one of the most popular dishes in Japan in recent decades.

Complexly flavoured, the perfect bowl of ramen combines clear broth with wheat noodles, slices of roasted pork, seasoned bamboo shoots, egg and chopped green onions.

In this recipe we are putting together a bowl of ramen using our frozen ramen noodles with soy broth.

Ingredients

Average 150 m 2 serving

Directions

Prep 30 m Cook 120 m
  1. Let’s start by cutting our spring onion and soaking it in ice cold water. This step will remove the stinging bite of the onions and mellow out the taste.



  2. Bring a pot of water to a boil and add the spinach inside. Let it boil for a few minutes and then remove it from the boiling water and submerge it in ice cold water. This step will stop the spinach from overcooking and it will help it keep its bright colour and nutrients. Dry it out with a paper towel and cut in 4 even pieces.



  3. In a small pot add the bamboo shoots, soy sauce, mirin, salt and pepper and let them cook together for a few minutes (until all liquids are absorbed).  The bamboo shoots will become softer with a salty-sweet caramelization.



  4. Take your Naruto fishcake out of the freezer and cut 4 slices.



  5. If you are using a ramen egg (ajitama) follow the recipe here!
  6. If you are adding ramen pork (Chashu) follow the recipe here!
  7. Time to cook the noodles! Bring a pot of water to a boil and cook noodles for 3 minutes and drain well. 



  8. Dissolve the soup base with hot water in your ramen bowl. There is also Miso and Tonkotsu flavours available!



  9. Add your noodles and then top with ramen pork, ramen egg, spinach, bamboo shoots, spring onions and half piece of nori seaweed on the side.

Other toppings commonly served with ramen:

Negi: Chopped or shredded leeks or green onions.

Moyashi: Raw or cooked bean sprouts add sweetness and crunch. Served on all types of ramen.

Seaweed: Various types of seaweed such as wakame and nori are commonly added to all types of ramen.

Corn: Canned corn is often paired with butter and served on miso or shio (salt) ramen.

Butter: A thick pat of butter adds creaminess and depth. Typically added to miso or shio (salt) ramen.

 

Gyoza dumplings is a perfect side dish for ramen noodles! Follow our recipe here!