Shoyu-Ramen mit Schweinebauch
Shoyu ramenOriginal in German
malteskitchen.de · 2018 · 2 / 2 große Portionen
Against 492 ramen recipes
Shoyu ramen, with 1 of the 6 usual parts; not on it: chicken, chashu and menma (bamboo shoots).
What's in it
4 parts read from its 10 ingredient lines and its title.
- Broth base
- Beef “1,2 L kräftige Fleischbrühe (Hühner- oder Rinderfond)”
- Tare and seasoning
- Soy sauce (shoyu) “150 ml süße Sojasauce”
- Mirin “1 EL Mirin”
- Noodles
- Ramen noodles, kind not stated “240 g Ramen-Nudeln”
Against the usual Shoyu
It has 1 of the 6 parts of the usual Shoyu ramen: soy sauce (shoyu). Not on it: chicken, chashu, menma (bamboo shoots), nori and scallion or negi.
Less usual for the style: beef (in 5% of Shoyu recipes).
A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba.
Ingredients as published (10)
Würzsauce:
- 20 g Igwer (geschält und fein gerieben)
- 150 ml süße Sojasauce
- 50 ml dunkle Sojasauce
- 1 EL Mirin
Suppe:
- 1,2 L kräftige Fleischbrühe (Hühner- oder Rinderfond)
- 240 g Ramen-Nudeln
- 200 g Reste vom Schweinebauch oder Schweinebraten
- 4 Eier
- 2 Frühlingszwiebeln
- 8 Stiele asiatisches Blattgemüse oder 4 kleine Baby Pak Choi
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