Shoyu ramen

description:

Basic shoyu (soy sauce) ramen recipe. This recipe makes enough for four bowls of ramen (2 adults and 2 kids). Don't forget about the ramen eggs, chashu, and bean sprouts..

ingredients:

Tare: (overnight)
1/2 cup Japanese soy sauce
15-20 dried fish
2x6 in of dried kombu

Tare: (cook)
1 Tbsp sake
1 Tbsp mirin

Dashi:
6 cups water
3 dried shitake mushrooms, rinsed
4x8 in of dried kombu

Aroma Oil
1/4 cup canola oil (or a neutral flavor oil)
3 slices of ginger, smashed
2 cloves of garlic, smashed
2 Tbsp chopped green onion

Soup
1 tsp chicken stock powder

ramen noodles

Toppings
ramen eggs
chashu
bean sprouts
corn
seaweed
mushrooms

instructions:

1) Overnight: Soak the tare ingredients in a small sauce pan overnight.

2) Overnight: Wash and soak the mushrooms for 5 minutes to remove any dirt from the gills. Place the dashi ingredients in a large sauce pan overnight.

3) Tare: Add the sake and mirin to the tare and and slowly bring it to a simmer. Once it hits a simmer, turn off the heat, remove the fish and kombu, and cover.

4) Dashi: Slowly bring the dashi to a simmer. Once it hits a simmer, turn off the heat, and cover. Remove the mushrooms and kombu.

5) Ramen eggs: The eggs can be heated in the warm dashi, but only keep it in there for 2 minutes.

6) Chashu: The chashu can be broiled or heated in a non-stick pan.

7) Oil: Place oil, ginger, garlic, and green onions in a sauce pan and cook at medium heat. Cook until the veggies are starting to brown. Strain out the solids and keep the oil.

8) Cook your noodles.

9) Place 2 Tbsp of the tare in a bowl along with 1 Tbsp of aroma oil and 1 tsp of chicken stock powder. Add 2-3 ladles of dashi and adjust to taste.

10) Add noodles to the soup along with ramen eggs and chashu.

source:

The Way of Ramen