Shoyu Ramen
4
Product(s) Used
Special Diet
Dairy-FreeCourse
Main CourseMain Ingredient
Pork, Pasta & NoodlesOccasion
Restaurant Favorites, Authentic JapaneseIngredients
Chicken Stock:
- 6 2/3 cups Water
- 4 Chicken wings
- 1 piece thumb sized (20g) Fresh ginger
- 1/2 Onion
- 1 clove Garlic
Dashi (Japanese Soup Stock):
- 5 cups Water
- 10 g (about 1-2 pieces) Kombu (dried kelp)
- 40 g (about 4 cups loosely packed) Katsuobushi (dried bonito flakes)
- 4 tbsp San-J Shoyu (or San-J Tamari)
- 2 tbsp Mirin
- 2 tsp Sugar
- 1 to 1 1/2 tsp Salt
- 4 5oz Fresh ramen noodles
For the Toppings
- 8 slices Chashu (Japanese Braised Pork)
- 2 Aji Tama (Marinated Egg)
- 4 Green onions, green part thinly sliced, white part jullienned
- 4 tbsp Fried garlic slices
- Chili oil
- 1 sheet Nori seaweed (cut into 4)
Directions
Make Ahead
- Chicken stock, Chashu Japanese Braised Pork, and Aji Tama Marinated Egg can be prepared one day ahead.
Make the Chicken Stock
- Stovetop: Add water, chicken wings, ginger, garlic, and onion to a large stock pot and bring to a boil. Then reduce heat to simmer for at least two hours and up to 6 hours if time allows. Strain and discard the scraps and set the stock aside. Electric Pressure Cooker: Add water, chicken wings, ginger, garlic, and onion to an electric pressure cooker (such as an Instant Pot®). Cover with a lid and cook at high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release completely until it’s safe to open the lid. Strain and discard the scraps and set the stock aside.
Make the Dashi
- Simmer water with dried kombu in a large pot on medium-low heat for about 20-30 minutes, but don’t let the water boil. Remove the kombu from the pot and discard. Turn up the heat to high to bring to a boil, add katsuobushi to the pot, let it sink and simmer for 30 seconds. Then turn off the heat and let it steep for 10 minutes. Using a cheese cloth or a paper towel lined over a strainer, strain the dashi to a large bowl.
Combine Stocks to Make the Broth
- Pour the dashi back to the pot on medium heat. Add the chicken stock to the dashi, and add 4 Tbsp San-J Shoyu, 2 Tbsp mirin, 2 tsp sugar, and 1 tsp salt. Add more salt to your taste if necessary. Keep the broth hot on medium to low heat.
Prepare the Toppings
- If you’ve prepared Chashu Japanese Braised Pork and Aji Tama Marinated Egg ahead, warm the pork and allow the egg to sit at room temperature. For the fried garlic slices: Thinly and evenly slice several garlic cloves, then add to a skillet with oil. Heat on medium-low about 2-3 minutes until golden brown and starting to crisp. Remove from skillet and set aside.
Prepare the Noodles
- Cook ramen noodles in a large pot according to the package instructions. It’s better to undercook the noodles slightly to keep the noodles from being soggy when eaten. Drain the cooked noodles in a colander.
Serve
- Divide noodles into 4 individual soup bowls. Pour hot broth over the noodles and top each bowl with toppings of your choice.
