EASY RAMEN BROTH RECIPES

Name: Homemade Shoyu Ramen
Prep time: 30 min
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 c. low-sodium chicken broth; 16 dried shiitake mushrooms; 30 g kombu (kelp), about a 10" square piece; 20 g dried bonito flakes (about 2 c. loosely packed); 1 1/4 c. low-sodium soy sauce; 1 1/4 c. mirin; 1/2 c. sake; 1 1/2 c. water; 1/4 c. granulated sugar; 2 tbsp. packed brown sugar; 1 2" piece fresh ginger, sliced; 3 cloves garlic, peeled and smashed; 3 green onions, halved; 1 lb. pork belly, skin on, cut into 2"-wide strips; 4 cold large eggs; 2 1/2 c. reserved chashu-tare liquid; 8 cloves garlic, sliced; 1/2 c. canola oil; 1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes; 2 tsp. sesame seeds; 4 oz. fresh ramen noodles; 1 1/2 c. chicken dashi; 2 reserved shiitake mushrooms, sliced; 3 tbsp. or more tare, to taste; 2 slices chashu; 1 nitamago, halved; 1 green onion, white and light green parts only, very thinly sliced; 2 tsp. la-yu; Nori (optional)

SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE SHOYU RAMEN

Shoyu Ramen Recipe - How to Make Homemade Shoyu Ramen image

Making ramen from scratch is pretty darn elaborate. For a weekend project, try our homemade shoyu ramen recipe that walks you through four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Provided by June Xie

Categories dairy-free low sugar date night weeknight meals dinner lunch main dish meat soup

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 29

Ingredients

8 c. low-sodium chicken broth
16 dried shiitake mushrooms
30 g kombu (kelp), about a 10" square piece
20 g dried bonito flakes (about 2 c. loosely packed)
1 1/4 c. low-sodium soy sauce
1 1/4 c. mirin
1/2 c. sake
1 1/2 c. water
1/4 c. granulated sugar
2 tbsp. packed brown sugar
1 2" piece fresh ginger, sliced
3 cloves garlic, peeled and smashed
3 green onions, halved
1 lb. pork belly, skin on, cut into 2"-wide strips
4 cold large eggs
2 1/2 c. reserved chashu-tare liquid
8 cloves garlic, sliced
1/2 c. canola oil
1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes
2 tsp. sesame seeds
4 oz. fresh ramen noodles
1 1/2 c. chicken dashi
2 reserved shiitake mushrooms, sliced
3 tbsp. or more tare, to taste
2 slices chashu
1 nitamago, halved
1 green onion, white and light green parts only, very thinly sliced
2 tsp. la-yu
Nori (optional)

Steps:

Make dashi (stock)
Make tare and chashu (marinade and pork)
Make nitamago (marinated eggs)
Make garlic la-yu (chili oil)
To serve

SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE SHOYU RAMEN

Shoyu Ramen Recipe - How to Make Homemade Shoyu Ramen image

Making ramen from scratch is pretty darn elaborate. For a weekend project, try our homemade shoyu ramen recipe that walks you through four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Provided by June Xie

Categories dairy-free low sugar date night weeknight meals dinner lunch main dish meat soup

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 29

Ingredients

8 c. low-sodium chicken broth
16 dried shiitake mushrooms
30 g kombu (kelp), about a 10" square piece
20 g dried bonito flakes (about 2 c. loosely packed)
1 1/4 c. low-sodium soy sauce
1 1/4 c. mirin
1/2 c. sake
1 1/2 c. water
1/4 c. granulated sugar
2 tbsp. packed brown sugar
1 2" piece fresh ginger, sliced
3 cloves garlic, peeled and smashed
3 green onions, halved
1 lb. pork belly, skin on, cut into 2"-wide strips
4 cold large eggs
2 1/2 c. reserved chashu-tare liquid
8 cloves garlic, sliced
1/2 c. canola oil
1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes
2 tsp. sesame seeds
4 oz. fresh ramen noodles
1 1/2 c. chicken dashi
2 reserved shiitake mushrooms, sliced
3 tbsp. or more tare, to taste
2 slices chashu
1 nitamago, halved
1 green onion, white and light green parts only, very thinly sliced
2 tsp. la-yu
Nori (optional)

Steps:

Make dashi (stock)
Make tare and chashu (marinade and pork)
Make nitamago (marinated eggs)
Make garlic la-yu (chili oil)
To serve

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