Ramen is a Japanese noodle dish, and there are as many versions as there are regions in Japan. It is basically a noodle soup, most often made with a meat or chicken broth, and occasionally a fish-based broth. Making delicious ramen noodles can be quite difficult. Chefs in Japan usually train very hard to make quality ramen. This recipe, however, is a relatively quick and easy take on soy sauce flavored or shoyu ramen that you can make at home.
Shoyu is just one of several types of ramen. Other common categories include shio, tonkotsu, and miso ramen. Among these, the soy sauce version is noted for its curly noodles and tangy, salty and savory, but light broth. The typical noodle used in ramen dishes is called chukamen. It is made in Japan using wheat flour and kansui, an alkaline solution.
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger (finely chopped)
- 1 clove garlic (finely chopped)
- 2 cups chicken stock
- 1 cup kombu dashi soup stock
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon sake
- 3 tablespoons soy sauce
- 2 (3 ounce) packages dried chukamen noodles
- Optional: Negi (chopped, for topping)
- Optional: Nori (dried seaweed, for topping)
- Optional: Black pepper
- Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan.
- Lower the heat and add chicken soup stock and kombu dashi soup stock to the pan and bring to a boil.
- Add sugar, salt, sake, and soy sauce to the soup and bring to a boil again.
- In the meantime, boil water in a large pot. Add chukamen noodles to the boiling water and cook for a few minutes, or follow package directions.
- Place a fine-mesh strainer over a bowl and pour the soup through the strainer.
- Pour the hot soup into individual bowls.
- Drain the noodles and add to the hot soup.
- Add toppings, such as chopped negi and nori seaweed, if desired. Sprinkle with pepper to taste.
|Nutritional Guidelines (per serving)|