A recipe for shoyu ramen, also known as Tokyo-style ramen, from »Japan Home Kitchen« by Maori Murota.
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients: 4 servings
| Ingredients | ||
|---|---|---|
| 1.6 | l | meat broth for ramen |
| 180 | ml | chashu marinade |
| 1 | tablespoon(s) | oyster sauce |
| 2 | tablespoon(s) | nutritional yeast |
| Salt | ||
| 300 | g | dried or fresh ramen noodles |
| Ingredients | ||
|---|---|---|
| 2 | handfuls mung bean sprouts, blanched in boiling water for 1 minute and drained | |
| 4 | organic eggs for ajitsuke tamago, halved | |
| 8 | slices marinated pork chashu | |
| 1 | spring onion, cut into very thin rings | |
| ½ | nori sheet, cut into 4 rectangles | |
| Pepper | ||
| Rāyu (optional) | ||
For the soup, combine the meat broth, chashu marinade, oyster sauce, and nutritional yeast in a pot. Heat over medium heat and season with salt if needed.
In a large pot of boiling water, cook the noodles according to the package instructions. Drain and divide among four large bowls.
Pour over the hot soup, add the toppings, and serve immediately.
Tip:
If you buy dried ramen noodles from an Asian grocery store, choose thin, slightly yellow noodles. Homemade noodles, however, always taste better!
