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Shoyu Ramen Soup
Introduce
Chef :
Hiroko ListonShoyu Ramen Soup
I recently discovered Fresh Chinese Egg Noodles at a local Asian grocery store and they are much cheaper than Japanese Ramen Noodles that are available where I live. The Fresh Chinese Egg Noodles are delicious and can be cooked very quickly because they are fresh, not dried. We are enjoying the noodles with my ‘Miso Ramen Soup’ and also this ‘Shoyu Ramen Soup’.
Ingredient
Food ration :
4 servings
1 teaspoon
Dashi Powder *Bonito type recommended
1 clove
Garlic *crushed
1 teaspoon
Sesame Oil
2 tablespoons
Mirin
3-4 tablespoons
Soy Sauce
Cooking instructions
* Step 1
Place Chicken Stock, Dashi Powder, Spring Onion, Garlic, Ginger and Sesame Oil in a pot. Bring to the boil over high heat, then simmer for 30 minutes or until flavours are all well combined.
* Step 2
Add Soy Sauce and Mirin, and adjust the saltiness with Salt. Add finely ground White Pepper to taste.
* Step 3
Place rightly cooked Ramen noodles and your favourite toppings (my favourite toppings for 'Shoyu Ramen' are Boiled Egg and Roasted Pork), and enjoy immediately!
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