Traditional Shoyu Ramen recipe !
Another great ramen noodle post! this soup is full of pure flavors and vegetables, incredibly tasty.
On the picture you see the vegetarians version but this recipe is based on pork. You can also prepare the soup without the meat and use more vegetables stock, also add more miso and mushrooms for example.
So you still get a delicious soup!
The point is that the soup must be very powerful in taste, this has an effect when filling your bowl with the toppings at the end.
Ingredients for the broth.
1 bulb of garlic, cut in half
1 medium onion, peeled and cut in half
2 slices of ginger
2 medium carrots
10 shiitake mushrooms
1 sheets of kombu, dried seaweed
1 L or water with vegetable or chicken broth
½ cup of Sake
For the Chashu.
500 grams belly of pork
For the Tare (sauce)
1 cup of soy sauce
3/4 cup of Sake
3/4 cup Mirin
Ginger, cut into slices
1 clove of garlic
For the flavored oil
½ cup of extra virgin olive oil
3 thin slices of ginger
2 cloves of garlic, puree
For the Spicy Miso Tare.
½ cup of red miso
2 tablespoons chili bean paste
½ cup of sake
½ cup of mirin
For the herbs, noodles and toppings.
2 tablespoons of soy sauce
¼ teaspoon of black pepper
Udon ramen noodles or Buckwheat noodles
Chopped spring onions
Enoki in slices
Mini Paksoy washed and cooked
Bean sprouts washed
Narutomaki thinly slices
Marinated Ramen egg
Put your cookingpan on the heater, and start add olive oil ginger, garlic and sauté until it turns a bit brown, then add all the ingredients for the soup except the pork.
Bring the stock to a boil and reduce the heat and let it simmer for 45 minutes.
Meanwhile we can prepare the shashu (porkbelly), flavored oil and the spicy miso-tare.
It is time to add the pork belly in the broth for chashu.
Boil the pork 90 minutes until it is completely cooked.
When the pork has finished cooking, remove the chashu portion of pork from the pan and add the shashu tare to the pork in a bowl and let it cool in the fridge.
After the shashu (porkbelly) cooled down, you can cut the chashu into thin slices.
Now you can set it aside for a bowl.
In a pan, combine the flavors at the low temperature for 8 to 10 minutes.
Remove it from the heat and allow it to cool.
In another saucepan you combine all the ingredients for the spicy miso and add it to your soup.
Bring to a boil over medium heat and cook for 2 to 3 minutes and remove from the heat.
Now its time for the shiitake, enoki and shimeji.
Turn off the heat and also remove all solid ingredients from the broth.
You can cut the shiitake, enoki and shimeji.
Cut the Naruto Maki in thin slices.
Pour the flavored oil in a separate bowl and set aside the clean oil.
The remains of the flavored oil can be used for the shiitake, enoki and shimeji.
Add the soy sauce and mix it together and set aside.
When you are ready to serve the ramen soup, bring a pan with water to the boil to cook the ramen noodles.
Please notice cook the ramen noodles by following the package you use, because each ramen has a different cooking instructions!
When serving you can add some broth (2cups) in your bowl and add 1 tablespoon of flavored oil.
Add the boiled noodles in the bowl, mini paksoy, sweet corn, bean sprouts, shashu, chopped spring onion, marinated egg, nori and a thin slice of Narutomaki.
Feel free to add more toppings, make it yours!
Enjoy the ramen!