I’ll Shoyu Ramen

February 9, 2016

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The weather has been a little nippy in Florida. How do I warm myself up? I make ramen! I love ramen and Florida doesn’t have many noodle houses so after stumbling upon a spicy shoyu ramen recipe, I thought I would give it a try. A lot of recipes called for pork shoulder or ribs to make the broth. Since my time is limited, I found a time friendly recipe that also had great flavors! If you don’t know, shoyu ramen is a Japanese noodle soup. The broth for Japanese ramen in restaurants can vary from clear to creamy like. I don’t really like the super heavy creamy broth so I found this recipe to have a nice medium.

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This is my take on shoyu ramen. I substituted certain ingredients to make it more to my tastebuds.

Ingredients:

Serves 3

  • 3 ramen noodle nest (I used ramen noodles from Costco. I LOVE these noodles! These noodles are made from brown rice and are vegan and non-GMO. The flavor and texture is similar to popular ramen noodles you will find)

Soup

  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 2 garlic cloves, minced
  • 2 bundles of shallots
  • 1 1/2 inch ginger, minced
  • 2 tsp doenjang (korean fermented soybean paste)
  • 1 tsp gochujang (korean spicy bean paste)
  • 2 cups of chicken broth (50% less sodium)
  • 1 cup of water
  • 2 1/2 tsp of soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1 lb of ground pork

Toppings

  • Corn (I used one can of corn)
  • Kimchi
  • Scallions
  • 2 soft boiled egg

Preparations:

  1. Mince garlic, shallot, and ginger
  2. Chop up the scallions and set aside
  3. If using canned corn, drain from the can and set aside
    •  Set aside 1/4 of the corn to put in the broth and the other 3/4 for toppings
  4. To get a soft boiled egg, fill a pot with water until it reaches half of the egg
    • Boil the eggs for 7 minutes covered. Set aside to cool (Put eggs in a bowl of ice water. It will cool faster!)
    • Once cooled, peel the egg shells

Instructions:

  1. Pour sesame oil into pot at medium high temperature. Combine the shallots, ginger, and garlic. Saute until lightly brown.
  2. Add the 2 tsp of doejang and mix it around the pot with the shallots, ginger, and garlic until fragment
  3. Add the ground pork and mix for about 5 minutes or until the pork is almost thoroughly cooked
  4. Turn heat on high and add the 2 cups of chicken broth. Once you have stirred the mixture, add 1 cup of water and the 2 1/2 tsp of soy sauce to the broth
  5. Add the sesame seeds and 1/4 of the corn into the broth
  6. Lower the heat of the broth and let it simmer
  7. In the mean time, boil a pot of water and cook your ramen (this ramen pack took about 5-7 minutes to cook). While you wait for the noodles to boil, peel the egg shells
  8. Once your ramen noodles are ready, prepare the noodles with the toppings on top, add broth, and enjoy!

 SR 2 SR 9 SR 4 SR 5 SR 6 SR 7 SR 8There you have it! A simple and budget friendly way to enjoy a classic ramen dish! Since I work and go to school, I don’t have much time to prepare a grandiose meal (I probably do but I like to relax ^_^). That is why I made this recipe a little easier for anyone who wants to enjoy a quick and flavorful meal! I have linked the original recipe for anyone who would like to give that one a go. Give this recipe a try and let me know what you think!

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Thanks for reading!

Yours truly, Linh

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