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Shoyu Ramen (The Best)

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Ingredients

Adjust Servings:
Broth (Makes 8 to 10 servings)
6 lb Pork Neck Bones
4 Tbsp Ginger sliced
2 Garlic Bulbs cut into halves
1 Leek Cut into half and wash every layers and make sure they are really well then drain
2 oz Kombu Dried kelp
2 Tbsp Chicken Stock Powder
24 cups Cold Water
Chashu (Makes 8 to 10 servings)
2 lb Pork Belly
Tare (Sauce) (Makes 8 to 10 servings)
1 1/2 cup Soy Sauce
3-4 cup Sake
3-4 cup Mirin
4 Tbsps Ginger Sliced
1 Cloves Garlic Crushed
Ramen Bowl (Makes 1 serving with below ingredients)
3 oz Bean Sprouts
1 portion Ramen Noodles You can use fresh, frozen (5 oz each) or dried (3 oz each ramen noodles
2 Green Onions Chopped
1 Soft Boiled Egg Cut into half
1 Cloves Garlic
4 Tbsp Corn

Nutritional information

868
Calories
24g
Fat
0.1g
Trans Fat
1566mg
Sodium
98g
Carbohydrate
4.6g
Fiber
15.5g
Sugar
60.4g
Protein

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Shoyu Ramen (The Best)

The Best Shoyu Ramen. A perfect warm bowl of delicious broth served with ramen noodles and tender pork belly.

Features:
    Cuisine:

    Ingredients

    • Broth (Makes 8 to 10 servings)

    • Chashu (Makes 8 to 10 servings)

    • Tare (Sauce) (Makes 8 to 10 servings)

    • Ramen Bowl (Makes 1 serving with below ingredients)

    Directions

    Share

    Ramen is a Japanese dish. We can find multiple variations of this dish. Indeed, we can find the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido. This dish usually contains some wheat noodles served in a meat or fish-based broth. Then some toppings are added such as sliced pork, dried seaweed, menma, and green onions. Today I present you a Shoyu Ramen recipe. However, this is a difficult recipe, the broth takes a long time to make. On the other hand, you can trust me on this one, you won’t be disappointed with the end result. Have you already made ramen? How did it go? Have you got some tips for us that could make this recipe easier? Let us know in the comments below.


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    Steps

    1
    Done

    Broth

    Place pork neck bones in a large mixing bowl and pour enough cold water to cover. Soak the pork in cold water for an hour.

    2
    Done

    Bring enough water (that will cover the pork) to boil in a large pot. Carefully drop pork neck bones into the boiling water and blench the pork for 5 to 8 minutes. This way we can get rid of bone bits and dead blood in the pork neck bone. When it starts boiling again, drain and discard the water. Rinse the pork bones under running cold water one by one.

    3
    Done

    Wash the pot quickly and place all the clean pork bones into the now-clean-pot along with ginger, garlic, leek, kombu, chicken powder and water. Bring it to boil over high heat, and hard boil for 15 minutes. During this 15 minutes, skim all dirty foams and scums coming up to the surface by using a skimmer. Do not stir the soup, just skimming.Now, cover and reduce heat to medium heat then simmer the broth for 3 hours.

    4
    Done

    Tare

    Combine all ingredients for tare in a sauce pan, bring it to boil over high heat; keep hard boiling for 5 to 7 minutes. Remove from heat and let it cool.

    5
    Done

    Chashu

    After 3 hours of boiling the broth, it’s the time to add 2 lb of pork belly or pork butt into the broth for chashu. Cook the pork until it’s tender and fully cooked. If your pork is one large piece, simmer 1 hour and 20 minutes. Or if your pork is 1 lb each (total 2 pieces), then simmer 45 minutes.

    6
    Done

    When the chashu pork is done cooking, turn off the heat and remove the chashu portion pork pieces from the pot and drizzle 4 Tablespoons of the tare evenly over the pork to give color. Cover and let it cool in a refrigerator.

    7
    Done

    Drain the broth into a large mixing bowl or container, using a large strainer. Discard all the fragrance vegetables.

    8
    Done

    Now, if you are not making 8 to 10 bowls of ramen at this moment, go ahead and store the soup, the chashu and the tare into a container and keep it in a refrigerator, it will last up to 7 days. You can also freeze the soup, just store in a freezer safe container and it will last up to 30 days in a freezer.

    9
    Done

    Slice the now-cooled chashu pork into thin slices.

    10
    Done

    Bowl of ramen

    Bring enough water to boil in a large pot, we are going to blench beansprouts and cook ramen in this pot.

    11
    Done

    Bring 2 cups of ramen broth to boil in a pot.

    12
    Done

    Blench bean sprouts for 2 minutes, remove from the pot and drain. Set aside. Into the same boiling water, cook ramen noodles by following the package you are using.

    13
    Done

    While the noodles are cooking, pour ¼ cup to ⅓ cup of tare (depending on how salty you like your ramen to be) and hot ramen broth into a serving bowl.

    14
    Done

    When the noodles are ready, drain and carefully add into the bowl. Stir the noodles in the soup so it will coated evenly with the broth and arrange in the middle. Arrange the blenched beansprouts, 4 oz of chashu slices, chopped green onions, corn and soft boiled egg right top of the ramen. Finally, using a cheese grater, grate a fresh garlic clove direct into the ramen. Serve immediately while it’s hot! Enjoy!

    S

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