Description
25 minutes is all it takes to make my restaurant quality Japanese shoyu ramen at home.
Ingredients
Units
Scale
- 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
Instructions
- Make the soup base. In a small pot over medium high heat, add sesame oil, garlic and ginger. Sauté for 2 minutes, or until fragrant. Add the remaining ingredients for the soup – EXCEPT the ramen water – and bring to a boil. Lower the heat, cover and simmer on low for 15 minutes. Set aside.
- Cook the noodles. Bring a medium pot of water to boil. Add ramen noodles to the boiling water and cook according to directions on the package. For fresh noodles, it shouldn’t be more than 2-3 minutes.
- Reserve pasta water. Before draining the noodles, scoop 1 cup of boiling ramen water from the noodle pot and add it to the shoyu soup base. Stir.
- Drain the noodles. Drain and divide them into two bowls.
- Assemble and serve. Pour soup into bowls and add desired toppings. Serve immediately.
Notes
You can make the broth ahead of time and store it in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 397
- Sugar: 9.1g
- Sodium: 2532.4mg
- Fat: 11.2g
- Saturated Fat: 1.9g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 54.8g
- Fiber: 2.3g
- Protein: 12.9g
- Cholesterol: 49.3mg
