Shoyu Ramen - 醤油ラメーン

Caroline Phelps · pickledplum.com · 2018 · 2 / 2 people

Against 492 ramen recipes

Shoyu ramen, with 4 of the 6 usual parts; not on it: chicken and chashu.

Get the method at pickledplum.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

12 parts read from its 14 ingredient lines, its title and its method.

Broth base: Seafood or dashi (kombu, bonito, niboshi) “1 cup dashi”
Instant noodle seasoning packet “2 packages fresh ramen noodles”
Tare and seasoning: Soy sauce (shoyu) “3 tablespoons soy sauce”
Mirin “2 1/2 tablespoons mirin”
Aroma oil: Sesame oil “1 tablespoon sesame oil”
Noodles: Fresh ramen noodles “2 packages fresh ramen noodles”
Instant noodles “2 packages fresh ramen noodles”
Toppings: Marinated egg (ajitama) “2 ramen eggs (optional)”
Menma (bamboo shoots) “menma – pickled bamboo”
Nori “dry nori sheets”
Scallion or negi “chopped green onions”
How it is served: Served in soup from the method

Against the usual Shoyu

It has 4 of the 6 parts of the usual Shoyu ramen: soy sauce (shoyu), menma (bamboo shoots), nori and scallion or negi. Not on it: chicken and chashu.

Less usual for the style: instant noodle seasoning packet (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 (14)

Ingredients

2 packages fresh ramen noodles

For the shoyu broth

1 tablespoon sesame oil
1 clove garlic, minced
1 1-inch piece ginger, peeled and minced
3 tablespoons soy sauce
1 tablespoon cooking sake
1 cup dashi
2 1/2 tablespoons mirin
1 cup ramen water (the pasta water the ramen noodles were cooked in)

Toppings

2 ramen eggs (optional)
menma – pickled bamboo
dry nori sheets
chopped green onions
ground white pepper