Shoyu Ramen 醤油ラーメン

Method9 steps · about 15 min

1. 1

   Step 1: Boil 2½ cups of water with torigara soup (3 tsp) powder, crushed garlic, ginger (3 slices) slices and scallions.

   Uses 2½ cups water · 3 tsp torigara soup · 1 clove garlic crushed · 3 slices ginger · 2 inch scallions

2. 2

   Step 2: Add soy sauce (4 tsp) when it boils and turn the heat off.

   Uses Boiling aromatic chicken broth · 4 tsp soy sauce

3. 3

   Step 3: Strain the garlic, ginger and scallions, and pour the soup into 2 ramen bowls.

   Uses Soy-seasoned chicken broth with aromatics

4. 4

   Step 4: In a separate pot, bring the four cups noodle-cooking water to a boil. Cook the two ramen noodle portions for about three minutes, or according to the package, until al dente.

   Cook ramen noodles · 3 minUses 2 potions ramen noodles · 4 cups water for cooking noodles

5. 5

   Step 5: When the noodle is cooked to al dente, drain the cooking water.

   Uses Cooked ramen noodles in their separate cooking water

6. 6

   Step 6: Add the noodles to the bowls of soup.

   Uses Drained cooked ramen noodles · Two bowls of strained hot shoyu broth

7. 7

   Step 7: Divide your selected ready toppings between the two bowls: prepared ramen eggs, menma, bean sprouts (10 g), cooked chashu, prepared naruto and corn. Add the separately sliced teaspoon of scallions (1 tsp) as garnish.

   Uses Two assembled shoyu ramen bowls · 2 soft boiled egg (* suggestions only ) · 4-5 Menma bamboo shoots (*suggestions only ) · 10 g or one handful of bean sprouts (*suggestions only ) · 1 tsp Sliced scallions · Prepared cooked chashu, optional ramen topping · Prepared naruto fish cake, optional ramen topping · Prepared corn kernels, optional ramen topping

8. 8

   Step 8: If using the optional two nori sheets, place one at the side of each bowl.

   Uses Two topped shoyu ramen bowls · 2 nori sheets (*suggestions only )

9. 9

   Step 9: Serve immediately.

   Uses Two finished shoyu ramen bowls