Shoyu based Ramen 日式酱油口味拉面

I'm not sure about you but my favourite ramen got to be the Shoyu based.



This my attempt to do a replica based on what I have tasted. It may not be authentic but the family is happy with the results, I'm happy too.



If you are interested to try out my version of the un-authentic Shoyu Ramen, here's my recipe.

Ingredients:

• 750ml Chicken Stock (I'm using homemade)


• 1 teaspoon Instant Dashi Powder (optional)


• 1/2 tablespoon Sake


• 1/2 tablespoon Mirin


• 1 teaspoon minced Ginger


• 3 tablespoon Light Soy Sauce


• 1/4 teaspoon Premium Dark Soy Sauce (if you want the soup darker)


•  Salt to taste

How to do it:

1. Bring chicken stock to a simmer.


2. Add dashi powder, sake, mirin and ginger.


3. Season with light soy sauce and salt.


4. It is ready to be added to a separately cooked ramen.

Note:

• I'm using dried soba here. I cooked it separately and pour the soup base over when it's done. You can use ramen or any others.


• The whole corn kennel (from Del Monte) is blanched in hot water before I add to the noodles.


• The recipe for my lava egg can be found HERE.