Main CourseDinner

Simple Shoyu Ramen

Name: Simple Shoyu Ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 porcje
Cuisine: japanese
Ingredients: 960 ml chicken broth low sodium; 60 ml soy sauce; 30 ml mirin; 5 g ginger grated; 1 ząbek garlic minced; 2 szt. ramen noodle dried or fresh; 100 g pork belly thinly sliced, pre-cooked if desired; 2 szt. soft-boiled egg halved; 2 szt. nori sheets; 1 szt. scallion thinly sliced; 30 g menma (opcjonalnie)

This recipe delivers a comforting bowl of shoyu (soy sauce) ramen, featuring a savory chicken broth, tender noodles, and classic toppings. It's a straightforward approach to a beloved Japanese dish, perfect for a satisfying meal at home.

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 2
Trudność: Średni
Na porcję: 785 kcal

Informacja o alergenach: może zawierać jaja, gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

broth

960 mlchicken broth, low sodium
60 mlsoy sauce
30 mlmirin
5 gginger, grated
1 ząbekgarlic, minced

noodles

2 szt.ramen noodle, dried or fresh

topping

100 gpork belly, thinly sliced, pre-cooked if desired
2 szt.soft-boiled egg, halved
2 szt.nori, sheets
1 szt.scallion, thinly sliced
30 gmenma(opcjonalnie)

Sprzęt

saucepan · ramen bowls · large pot

Sposób przygotowania

Krok po kroku

1
Combine the chicken broth, soy sauce, mirin, grated ginger, and minced garlic in a medium saucepan.
Około 2 min
2
Bring the broth mixture to a gentle simmer over medium heat and let it cook for at least 15-20 minutes to allow the flavors to meld, stirring occasionally.
Około 20 min
Wskazówka kucharza: Do not boil aggressively, as this can dull the flavors.
3
While the broth simmers, prepare any toppings that require cooking, such as slicing pork belly and preparing soft-boiled eggs if not already done.
Około 5 min
Wskazówka kucharza: For soft-boiled eggs, boil for 6-7 minutes, then immediately transfer to an ice bath to stop cooking.
4
In a separate pot, bring a generous amount of water to a rolling boil.
Około 3 min
5
Add the ramen noodles to the boiling water and cook according to package directions until al dente.
Około 3 min
Wskazówka kucharza: Avoid overcooking the noodles; they should still have a slight bite.
6
Drain the cooked noodles thoroughly.
Około 1 min
7
Divide the cooked noodles between two large ramen bowls.
Około 1 min
8
Pour the hot broth over the noodles in each bowl.
Około 1 min
9
Arrange the sliced pork belly, halved soft-boiled eggs, nori sheets, sliced scallions, and menma (if using) on top of the noodles and broth.
Około 3 min
Wskazówka kucharza: Arrange toppings artfully for an appealing presentation.
10
Serve immediately and enjoy your homemade shoyu ramen.

Na porcję

Wartości odżywcze

46%Ocena

Kalorie: 785,4kcal
Białko: 28,9g
Węglowodany: 61,7g
Tłuszcz: 47,9g
Błonnik: 2,1g
Cukry: 8,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover broth and toppings separately from noodles in airtight containers in the refrigerator.

Odgrzewanie

Reheat broth gently on the stovetop; cook fresh noodles if possible or reheat separately to avoid sogginess.