Shoyu Ramen

Name: Shoyu Ramen
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 portions Fresh ramen noodles; 960 ml Clear chicken stock; 4 tbsp Soy tare (soy sauce, mirin, sake); 4 slices Chashu pork slices; 2 Soft-boiled marinated egg; to top Menma, nori, scallion

The original clear brown ramen: a chicken-and-dashi broth seasoned with a soy tare, poured over springy noodles with chashu and egg.

المصدر

الوصفة من Ramen-ya kitchens · 👨‍🍳 شيف · In the style of Tokyo shoyu ramen shops

تظهر أسماء الطهاة وصانعي المحتوى للإشارة إلى المصدر فقط. More Recipes Please مستقلة وليست تابعة لهم ولا معتمدة أو ممولة منهم.

Japanese · shoyu (soy) style / 醤油ラーメン — Shoyu (soy sauce) is the oldest and most widespread ramen seasoning, and the clear brown Tokyo style (Tokyo rāmen) is its emblem — a soy-based tare added to a chicken-and-dashi broth.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Way of Ramen ChefSteps Sudachi | Japanese Recipes | Yuto Omura

⏱ 30 دقيقة🍽 2 حصة🔥 520 سعرة🇯🇵 اليابان

خالٍ من الألبان

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Warm the chicken stock gently and keep it just below a simmer so it stays clear.
Spoon the soy tare into two deep bowls — a few tablespoons each sets the seasoning of the finished bowl.
Boil the noodles in a large pot of unsalted water for the time on the package, stirring so they cook evenly, then drain well.
Ladle the hot stock into each bowl over the tare and stir once to blend into a clear brown broth.
Lift the drained noodles into the broth and straighten them into a neat mound.
Arrange chashu, half an egg, menma, nori and scallion on top, and serve at once while steaming.

💡 نصائح

The tare, not the stock, carries the salt — taste one bowl and adjust before you add the noodles.
Undercook the noodles slightly; they keep softening in the hot broth.
Warm the serving bowls first so the soup stays hot to the last mouthful.