Shoyu Ramen (with Homemade Ramen Noodles)
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 piece kombu (wiped with a damp cloth)
- 2 1/2 cups soy sauce
- 2 cups water
- 1 Tbsp +1 tsp kosher or sea salt
- 1 1/4 cups katsuobushi (dried bonito flakes)
- 2 eggs
- 1 Tbsp kosher salt
- 4 cups
- 8 cups basic ramen chicken stock (see notes)
- 1 1/2 cups shoyu base you prepared above
- 1 1/2 lbs fresh/frozen or dried ramen
- 1/2 cup menma (marinated bamboo shoots)
- 8 thin slices Kamaboko/Naruto (Japanese fish cake)
- 1 scallion (both white and green parts, thinly sliced on an angle)
- 1 large sheet nori (cut into quarters, or 4 small sheets)
- 4 oz braised pork belly (see note) (thinly sliced)
- 4 oz Roasted Pork (see note) (thinly sliced)
Instructions
- 1
Prepare the shoyu base by combining all the ingredients for shoyu base in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve
- 2
Place the eggs in a small pot with the salt. Add enough cold water to cover the eggs, then set the pot over high heat and bring the water to a boil. Once it reaches a boil, cover the pot and turn off the heat. Let sit for 6 minutes. Drain the eggs and rinse under cold water until cool enough to handle. I find it easier to peel when it's cold
- 3
Combine the chicken stock and shoyu base (which is now called, shoyu broth) in a pot over high heat and bring to a boil. Reduce the heat and cover to keep warm
- 4
Divide the noodles among 4 bowls. Top each with shoyu broth, 1 cup of pork braising liquid and then arrange in a circle over the noodles 1/2 egg, slices of pork, menma, and fish cake (if using), with the scallions in the center. Garnish each bowl with a sheet of nori