It’s one of Japan’s most iconic dishes and one of my favorites. Noodles, broth, marinated egg, chashu,… Ah, what a treat! Do you know what I’m talking about? Exactly! Today I share with you how to make a delicious bowl of Shoyu Ramen.
Traditionally, Japanese ramen broth is cooked for long hours, sometimes even days. My record is 12 hours, when I cooked the ramen broth following the recipe of David Chang in his book Momofuku. The result is a broth like no other, packed with umami and worthy of the cooking time it requires.
However, for those days when we don’t feel like cooking for 12 hours to have a delicious bowl of ramen on the table, this is the ideal recipe. With a couple of hours, we’ll have the broth, tare and our favorite garnishes ready: chasu, nori seaweed, bean sprouts, marinated egg,… What more could you ask for than an easy and delicious ramen recipe!
There is a wide variety of broths and flavorings. The most common are: pork (tonkotsu), chicken, mixed (chicken and pork) or fish. These can be flavored with garlic, onion, chives, leeks, mushrooms,… For today’s recipe, we’ll flavor the chicken broth with carrot, spring onion, ginger, and garlic.
It’s the fundamental part of ramen. Tare distinguishes it from a soup and gives it its characteristic salty flavor. When we order a bowl of shoyu or miso ramen, what we’re really choosing is the type of tare. In other words, a bowl of ramen without tare is nothing more than broth with noodles.
This is the easiest part. Bring water to a boil and cook the noodles according to the manufacturer’s instructions. The only thing to keep in mind is that, as much as possible, I recommend using fresh noodles.
If you want to make them at home, don’t miss our recipe
The garnishes of ramen are very varied. Some of our favorite side dishes are: chashu (the meat of ramen), menma (bamboo), spring onion, nori seaweed, kamaboko (fish cake) or ajitsuke tamago (egg).
Ah! I can’t end this post without mentioning that ramen I had the opportunity to try in Kyoto. Wandering through the streets of one of my favorite cities in Japan, we found this restaurant with a long line of people. They gave us a number and told us to come back in a couple of hours.
When we came back, we still waited another half hour (by then, they didn’t give any more numbers, it’s one of those restaurants with limited stock, when the broth runs out, they close). After that time, we went in and ordered.
That’s when I realized that this ramen restaurant, where we traded for 20 EUR per head, was top 20 in Japan, and once we tasted the ramen, it wasn’t surprising. Here’s a picture:
For those of you who are looking for a ramen recipe that is as close as possible to what you will find in a restaurant in Japan, don’t miss this recipe.
Este libro es tu guĆa definitiva adentrarte en la cocina japonesa. Con mĆ”s de 50 recetas detalladas y fotos, aprenderĆ”s a cocinar los platos mĆ”s icĆ³nicos de JapĆ³n, como sushi, ramen, mochi y dorayaki.
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Do you love ramen? Make a delicious bowl of shoyu ramen at home easily in just a couple of hours.
NUESTRO LIBRO
Este libro es tu guĆa definitiva adentrarte en la cocina japonesa. Con mĆ”s de 50 recetas detalladas y fotos, aprenderĆ”s a cocinar los platos mĆ”s icĆ³nicos de JapĆ³n, como sushi, ramen, mochi y dorayaki.
