Faux Shoyu Ramen Recipe By Tasty

FAUX SHOYU RAMEN RECIPE BY TASTY

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• To the prepared ramen, add the soy sauce and stir to incorporate.
• Top with the nori, egg, bacon, scallions, and season with salt and pepper. Sprinkle with sesame seeds, if using.
• Enjoy!

RESTAURANT-STYLE SHOYU MISO RAMEN

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place black fungus in a large bowl and fill with water.
• Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil.
• Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.
• Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours.
• Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs.
• Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight.
• Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight.
• Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil.
• Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.
• Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain.
• Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.

SHOYU RAMEN

Steps:

• In a large, deep saucepan, heat sesame oil over low heat. Add garlic and ginger; cook, stirring, until softened, about 5 minutes. Add soup base and bring to a boil over medium-high heat.
• Meanwhile, bring a large pot of water to a boil over high heat. Add ramen noodles and cook, stirring, for 2 minutes; drain and set aside.
• Stir soy sauce, sake, sea salt, mirin, and sugar into soup base mixture. Strain into 2 serving bowls; divide ramen evenly between bowls. Serve immediately with desired toppings.