Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Believe me, I know the ingredient list and directions may be a little long but I promise this shoyu ramen is easy to make yet it tastes just as good as a local ramen joint. If you forgo the chashu you can have this bad boy done in an hour. Your friends will think that you're a ramen master after this.
- 2½ cups water
- 2-in piece kombu
- ½ cup bonito flakes lightly packed
- 5½ cups chicken stock/broth
- 6 cloves garlic peeled and sliced thin
- 4-inch piece ginger peeled and sliced thin
- 2 shallots peeled and finely chopped
- 3 tablespoons avocado oil or oil of your choice (don't use extra virgin olive oil, animal fat like lard or duck fat works great here too)
- ¼ cup plus 1½ Tablespoons soy sauce
- 3½ tablespoons mirin
- ramen style straight noodles (you can also get gluten free noodles or use zoodles to make this paleo or gluten free)
- 4 cold eggs (these will be made into medium boiled eggs, instructions are in the toppings directions)
- finely sliced green onion or scallions
- chili oil *optional*
- Finely sliced rehydrated shiitake mushrooms *see notes*
- Japanese togorashi spice *optional*
Chashu*Completely optional, see notes*:
- 1½ pounds unsliced raw pork belly
- ½ cup soy sauce
- 1 cup mirin
- ¾ cup sake
- ½ bunch green onions or scallions chopped into 2-inch segments
- 3 whole cloves garlic peeled
- 1 inch pieve ginger peeled and sliced
- 1 shallot halved
To make the totally optional Chashu (Warning! The chashu pork takes hours to make, but fear not, if you choose not to make this then just skip this part! if you do choose to make it then do this first, trust me.):
- Preheat oven to 275 degree Fahrenheit.
- Tightly roll your pork belly up into a log, rolling down the longest side to create log like this and tie it off with twine spaced about a ½ inch apart to keep it together. .
- In an oven safe medium pot or dutch oven add all of the ingredients for the chashu except the rolled pork.
- Bring that up to a boil and add the pork and place it in the oven with the pot lid slightly ajar for 3-4 hour. Turning the pork over every side to coat, every 30 minutes.
- Once it's done remove the pot from the oven and let the pork cool in the fridge for a few hours but ideally overnight. When it comes time to serve the ramen, remove the twine and slice the chashu into ¼ inch slices and reheat the slices in a pan over medium heat until the slices are hot.
To make the Bonito Dashi (this is easy and fast to make, less than 10 minutes):
- In a medium sized pot add the 2½ cups of water and kombu. Place the pot over medium heat and let it come up naturally.
- Just before the water comes to a boil remove the kombu from the water. Boiling the kombu can create a bitter and slimy textured dashi, and you don't want that.
- At this point add the bonito flakes and let the water come all the way up to a boil. Once it's at a boil drop the heat to a low and let it simmer for 1 minute.
- Remove the pot from the heat and add a lid to the pot. Let the bonito flakes steep in the hot water for an additional 5 minutes.
- Strain the dashi into a heat-proof container and discard the bonito flakes.
- The Dashi is done.
To make the ramen broth.
- In a large pot or stock pot add the oil and heat over medium heat until very hot. Add the sliced garlic and fry until it begins to toast to a golden color. Stop the toasting of the garlic by adding the finely chopped shallot, and thinly chopped ginger. Season very lightly with a pinch of salt to draw the moisture out of the vegetables. Cook this until the shallots turn translucent. Be sure to keep an eye on the toasted garlic to make sure it doesn't get too much darker, reduce the heat if necessary to keep the garlic from getting blackened.
- Add the chicken stock, bonito dashi you just made, mirin, and ¼ cup of the soy sauce (reserve the remaining 1½ tablespoons for the end), and stir. Turn the heat up to high and bring to a boil. Once it begins to boil, reduce the heat to low and simmer with a lid on for 45 minutes to an hour.
- Add the remaining 1½ tablespoons soy sauce.
- The ramen broth is done.
To finish the ramen with toppings:
- I would recommend boiling your eggs while your ramen broth is still simmering to save time, that way when the ramen is done you'll already have boiled and peeled eggs. You can apply this task stacking method with any of the toppings for the ramen. First start by bringing a medium sized pot of water to a boil. Add your cold eggs and boil them for 7 minutes. Remove the eggs with a slotted spoon and transfer them to medium sized bowl filled with ice water. Let them cool until mostly cooled. Peel the eggs when they're cool and set them aside.
- With the remaining water that you boiled the eggs in (or not if you poured it out, no big deal), boil your noodles according to package instructions.
To Serve the Ramen:
- Pour the Hot broth into a medium to large sized bowl, add your noodles, your heated chashu (or other cooked meat of choice), a medium boiled egg sliced in half, finely chopped green onions, sliced shiitake mushrooms, small droplets of chili oil, and a sprinkle of togarashi.
*HEADS UP* You can make the ramen broth a day or two ahead of time! If you choose not to make the chashu, fear not. It's not necessary to make this delicious soup. If you don't want chashu you can sub any other cooked meat or hearty cooked vegetable and it will still be just as good. Just ignore the directions on how to make the chashu if you're not making it. *As for the Mushrooms*You can rehydrate dried shiitake mushrooms by placing them in a container and pouring hot water over them to steep in, cover them, and leave them for 20-30 minutes. Then wring out the water and their good to go!
Recipe by Slim Palate at https://slimpalate.com/easy-shoyu-ramen/