For the US readers, I hope you had a wonderful Thanksgiving weekend. We spent quite a bit of time cooking (& photo shooting) over the long break and our family enjoyed the slow days staying up late watching children’s movies. I just got back to blogging today so I’ll respond to your questions and comments as soon as I can. Don’t forget to check the giveaway winners – they are listed at the end of today’s recipe!
My friend Cindy (aka Jeno) from Weeknite Meals had asked me for Shoyu Ramen (“shoyu” means soy sauce in Japanese) before the summer and I finally finished my recipe after testing several times. If you don’t (or can’t) eat spicy food like myself, don’t panic yet. This amount of spicy level is “endurable” for people who cannot tolerable spicy food, even me. If you prefer no spicy taste at all for yourself or young children, you can use regular chili bean paste (doubanjiang) and not spicy chili bean paste (la doubanjiang). Of course, if you like it more spicy, please increase the amount based on your personal preference. I hope you enjoy this Shoyu Ramen!
You prefer miso flavor? Check my Homemade Miso Ramen recipe!
- 2 packages ramen noodles
- 1 Tbsp. sesame oil
- 2 garlic cloves, minced
- 1 ½ inch ginger, minced
- 2 tsp. spicy chili bean paste with chili (la doubanjiang)
- 2 cups chicken stock
- 2 cups dashi stock
- 2 ½ Tbsp. soy sauce
- ½ Tbsp. sake
- 1 ½ tsp. salt
- 1 tsp. sugar
- Homemade Chashu
- Menma (fermented bamboo shoots)
- 1 soft boiled egg
- Chopped green onion
- 2 Nori sheets
- A few slices of naruto (fish cake)
- Shiraga Negi
- Ito Togarashi (Korean Chili Threads) (optional)
- White pepper
- La-Yu (Japanese chili oil) for more spice
- Prepare toppings. Fresh ramen noodle will be done cooking in less than 2-3 minutes therefore you should prepare all of your toppings before you start cooking the ramen noodle.
- Prepare noodles. In a large pot, fill 2/3 of the pot with water and bring it to a boil. Turn off the heat and set aside until you are ready to cook ramen noodle.
- Meanwhile, mince garlic and ginger.
- Heat sesame oil in a pot that fits 4 cups of water. Add garlic and ginger and sauté until fragrant.
- Add spicy chili bean paste and stir.
- Add the rest of Soup ingredients and simmer for a few minutes.
- Check the flavor. It should be a little salty. Strain the soup through cheese cloth and put the soup back into the pot.
- Keep the soup simmering (not boiling) until you are ready to serve.
- Now ready to cook noodles. Loosen up the noodles before putting them into the boiling water. Cook noodles according to the package instructions. My personal recommendation is to reduced the noodle cooking time than what is on the package label. The reason for this is because once you pour the soup over the noodle, it continues to "cook" it.
- Drain the noodles completely and put it in a serving bowl.
- Pour the soup in the bowl and decorate with your toppings. Serve immediately.
Now here are the giveaway winners. Congratulations to the winners! Please send me an email with your full name and your address so that I can ship your gift as soon as possible. Thank you everyone for joining the giveaways and leaving the kind comments. I hope to host the next one soon because my 1 year blog anniversary is coming up.