Shoyu Base Recipes
SHOYU BASE
This is the base for Shoyu Ramen (page 24) and other ramen recipes in this section.
Yield makes 4 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve.
- To make shoyu broth, combine 2 cups Ramen Chicken Stock (page 10) with 3 ounces (1/4 cup plus 2 tablespoons) shoyu base.
SHOYU SOUP (FOR RAMEN)
Can't remember where I found this recipe, it may be a combo of different ones but my husband said it was as good as the ramen shop's. So, I'm posting it. While I added some chicken bouillon to suit our taste, I also added a little more dashi and another splash of soy sauce, so please do adjust the seasonings to your taste!
Provided by JMigs0
Categories Japanese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat sesame oil in pot (big enough for the soup), saute ginger and garlic until fragrant.
- Add chicken stock, dashi, chicken bouillon, sake, salt, sugar, soy sauce, and shitake mushrooms and bring to a boil.
- Add ramen noodles and cook in soup (usually about 3 minutes, or according to package instructions).
- Drain the noodles and arrange in bowls, add soup and garnish to taste.
Nutrition Facts : Calories 169.3, Fat 5.3, SaturatedFat 1.1, Cholesterol 7.2, Sodium 3016, Carbohydrate 19.5, Fiber 1.2, Sugar 8, Protein 9.9
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