SHOYU RAMEN
Provided by Alison Roman
Categories Soup/Stew Chicken Pork Dinner Lunch Noodle Soy Sauce Advance Prep Required Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Two days ahead
- MAKE KOMBU DASHI AND TARE The stock's complexity comes from two elements: kombu dashi (a broth) and tare (a soybased mixture).* For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
- One day ahead
- PREP PORK SHOULDER Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2" intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)
- COOK PORK SHOULDER AND MAKE STOCK Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat. Cook pork shoulder, turning, until brown all over, 10-12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2-3 hours.
- CHILL PORK SHOULDER AND STOCK Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.
- Day of
- COOK EGGS Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. Egg yolks should be shiny yellow and almost jammy; egg white should be just set. Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside. (Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.)
- SLICE PORK Remove string and thinly slice pork; cover and set aside.
- REHEAT STOCK AND COOK NOODLES When ready to serve, bring stock to a simmer; it should be very hot.
- At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).
- Just before serving
- PUT IT ALL TOGETHER Divide noodles among 6 deep bowls.
- Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).
- Place a small pile of menma next to pork. Halve eggs and place next to menma.
- Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it's just poking out.
- Serve ramen with chili oil, sesame oil, and shichimi togarashi.
RAMEN FOO YUNG
Make and share this Ramen Foo Yung recipe from Food.com.
Provided by Steve Harper
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Open ramen package and remove seasoning packet, it will be retained for later.
- Boil noodles until soft, and drain.
- In a separate fry pan melt butter or margarine on medium-high heat. once melted and bubbling, add seasoning packet and stir.
- Then add the drained noodles and fry them for several minutes, stirring and turning them as you go.
- The noodles will start to separate from the clump as they get done. they will be slightly turning golden brown.
- In a separate bowl, scramble the two eggs.
- When noodles are slightly browned, add the eggs and stir thoroughly.
- Reduce heat to medium-low immediately.
- Flip and let the top cook.
- Enjoy!
Nutrition Facts : Calories 615.6, Fat 34.3, SaturatedFat 16.8, Cholesterol 402.5, Sodium 1975, Carbohydrate 54.7, Fiber 2, Sugar 1.7, Protein 21.6
RAMEN EGG FOO YOUNG
I make this for about 30 cents a serving, If you have leftover meat and/or veggies, chop them up and add them to the ramen/egg mixture.
Provided by MakeDollarHoller
Categories Asian
Time 9m
Yield 1 large egg foo young, 2 serving(s)
Number Of Ingredients 4
Steps:
- Cook packges of noodles, according to directions.Drain the noodles. Save those flavor packets. Scramble eggs and add the flavor packets. Mix both the cooked, drained noodles and the egg mixture in a large bowl. Pour into a skillet containing heated oil. When brown on one side, flip and brown the other.
Nutrition Facts : Calories 504.2, Fat 25.1, SaturatedFat 8.5, Cholesterol 186, Sodium 1802.6, Carbohydrate 54.3, Fiber 2, Sugar 1.5, Protein 15.2
FAUX SHOYU RAMEN RECIPE BY TASTY
Here's what you need: instant ramen, soy sauce, toasted nori snack, soft-boiled egg, thick bacon, scallions, salt, pepper, black sesame seed
Provided by Matthew Johnson
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 9
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!
Nutrition Facts : Calories 528 calories, Carbohydrate 59 grams, Fat 22 grams, Fiber 2 grams, Protein 19 grams, Sugar 2 grams
More about "ramenfooyung recipes"
RAMEN EGG FOO YOUNG | MRFOOD.COM
From mrfood.com
5/5 (3)Estimated Reading Time 2 minsCategory Chicken
- In a large bowl, whisk eggs until blended. Stir in noodles, chicken, chestnuts, scallions, garlic, salt, and pepper.
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. For each patty, carefully pour about 1/2 cup noodle mixture into skillet. Cook until eggs are set and patties are lightly browned. Remove to a platter; keep warm. Repeat with remaining noodle mixture.
- In the same skillet, whisk together oil, flour, and soy sauce; gradually whisk in reserved broth. Cook 2 to 3 minutes, or until mixture has thickened, stirring constantly. Serve over patties.
SHOYU RAMEN RECIPE | BON APPéTIT
From bonappetit.com
3 EASY KOREAN RAMEN RECIPES - KIMCHIMARI
From kimchimari.com
RAMEN NOODLE RECIPES | ALLRECIPES
From allrecipes.com
RAMEN - WIKIPEDIA
From en.wikipedia.org
HOW TO MAKE HOMEMADE RESTAURANT QUALITY RAMEN
From thekitchn.com
RAMYEON RECIPE BY MAANGCHI
From maangchi.com
SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE …
From delish.com
RAMEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK BASIC JAPANESE RAMEN: 10 STEPS (WITH PICTURES)
From wikihow.com
PHO RAMEN (OVER A CAMPFIRE…OR YOUR STOVE!) - THE WOKS OF LIFE
From thewoksoflife.com
A GROCERY LIST FOR MAKING THE BEST RAMEN AT HOME | KITCHN
From thekitchn.com
20 RAMEN NOODLE RECIPES | WAYS TO USE RAMEN NOODLES
From foodnetwork.com
BEST RAMEN RESTAURANTS IN METRO VANCOUVER | ZOMATO
From zomato.com
SHOYU OR SOY SAUCE RAMEN WITH CHICKEN BROTH RECIPE
From thespruceeats.com
DINING OUT: YOUR MASTER GUIDE TO THE BEST (AND WORST) RAMEN IN …
From ottawacitizen.com
RAMEN RESTAURANTS IN TORONTO - URBANSPOON/ZOMATO
From zomato.com
SHOYU RAMEN, THE EASIEST RECIPE 醤油ラーメン - CHOPSTICK …
From chopstickchronicles.com
WHERE VANCOUVER CHEFS GO FOR RAMEN - BCLIVING
From bcliving.ca
THE BEST RAMEN RECIPE! TRADITIONAL SHOYU RAMEN - YOUTUBE
From youtube.com
20 THINGS TO ADD TO A BOWL OF INSTANT RAMEN | EPICURIOUS
From epicurious.com
HOW TO MAKE TOKYO STYLE SHOYU RAMEN - RAMEN GUIDE JAPAN
From ramenguidejapan.com
WHAT IS RAMEN? | COOKING LIGHT
From cookinglight.com
THE COMPLETE GUIDE TO MAKING RAMEN AT HOME | FIRST WE FEAST
From firstwefeast.com
JAPANESE RAMEN GUIDE FOR BEGINNERS • JUST ONE COOKBOOK
From justonecookbook.com
A GUIDE TO RAMEN BROTH: SHIO, SHOYU, MISO AND TONKOTSU
From devour.asia
A GUIDE TO RAMEN IN JAPAN | GUIDE | TRAVEL JAPAN (JAPAN NATIONAL ...
From japan.travel
CAMPFIRE CURRY RAMEN - THE WOKS OF LIFE
From thewoksoflife.com
RAMEN EGG FOO YOUNG RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST RAMEN RECIPES | YUMMLY
From yummly.com
MYFRIDGEFOOD - RAMEN FOO YOUNG
From myfridgefood.com
WHAT IS RAMEN? | WE LOVE JAPANESE FOOD
From welovejapanesefood.com
KOREAN RAMEN - THIS IS NOT INSTANT NOODLES - GLEBE KITCHEN
From glebekitchen.com
RAMEN - JAPAN-GUIDE.COM
From japan-guide.com
11 TYPES OF JAPANESE REGIONAL RAMEN FOR THE EPICURIOUS TRAVELER
From gurunavi.com
HOW TO EAT RAMEN LIKE A PRO | GOABROAD.COM
From goabroad.com
EGG FOO YUNG | UMAMI RAMEN + GRILL
From umamiramengrill.com
9 NEW WAYS TO ENJOY KOREAN RAMYUN RAMEN RECIPES HACK
From youtube.com
RAMEN RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
EASY SHOYU RAMEN RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
RAMEN | TRADITIONAL NOODLE DISH FROM JAPAN - TASTEATLAS
From tasteatlas.com
HOW TO EAT RAMEN - BUSINESS INSIDER
From businessinsider.com
ALL YOU NEED TO KNOW ABOUT RAMEN - FOOD & DRINK - JAPAN TRAVEL
From en.japantravel.com
HOW TO MAKE AUTHENTIC SHOYU RAMEN AT HOME - BON APPéTIT
From bonappetit.com
You'll also love