Ingredients for Shoyu Ramen
- Fresh Chinese Noodles
- Garlic Clove
- Fresh Ginger
- 1 tablespoon sesame oil
- Chicken Soup Base
- Dashi Stock
- 2 tablespoons sake (optional)
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
- 1 cup fresh spinach
- 1 block (14 oz) firm tofu, pressed and cubed
- Carrot
- Dried Mushroom
- 2 scallions, thinly sliced
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How to Make Shoyu Ramen
- Heat sesame oil in a deep pan or pot over medium heat.
- Add minced ginger and garlic and sauté for 1-2 minutes until fragrant.
- Reduce heat to low.
- Pour in the stock and bring to a gentle boil.
- Add brown sugar, salt, sake (if using), and soy sauce. Stir well to combine.
- Simmer for 5 minutes to allow the flavors to meld.
- Strain the soup through a fine-mesh sieve into a clean pot, discarding the solids.
- Return the strained broth to the pot. Add the cubed tofu, julienned carrots, and sliced mushrooms.
- Bring back to a simmer and cook for 5-7 minutes, or until the vegetables are tender.
- Add the dried ramen noodles and cook according to package directions, usually 2-3 minutes.
- Stir in the spinach and scallions during the last minute of cooking.
- Ladle the ramen into bowls, ensuring each bowl has a good portion of noodles and vegetables.
- Pour the hot broth over the noodles and vegetables.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
241 g
Sugar
28g
Fat
122g
Carbs
106g
