Shoyu Ramen

Rating: 2.95 stars
22 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2

This delicious ramen recipe is from Rai Rai Ken restaurant in Manhattan's East Village.

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Ingredients

Directions

  • 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.

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  • 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.

Reviews (2)

22 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Anonymous
Rating: Unrated
10/09/2013
"kombu, mirin, & bonito...where can you find them/what are good substitutes?" Kombu is dried seaweed (laver) used to make dashi soup stock/broth. Mirin is sweetened rice wine. Bonito refers to katsuobushi, a dried fish, usually in shavings. There are no acceptable substitutes for these, & any pan-Asian grocer should stock them. Most mirin available in the US is not real mirin. 'Fake' mirin is called 'aji-mirin'. Use as last resort only. NB: Soup Base Recipe doesn't give size of kombu pieces?
Anonymous
Rating: Unrated
01/27/2009
what are the following ingredients: kombu, mirin, and bonito and where can you find them or what are good substitutes?
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