Shoyu Ramen Recipe
This Japanese Classic dish uses the rich flavor of pork combined with the deep flavor of dried Kombu, sake and sesame oil served with ramen noodles
Dried Kombu does not only give a depth of flavor to the broth but it is known for reducing blood cholesterol and hypertension. It is high in iodine, which is good for thyroid functioning; iron, which helps carry oxygen to the cells and calcium, which builds bones and teeth.
- Ramen Broth
- ½ kg. boneless pork shoulder, sliced thinly
- 1- 2 pcs. dried kombu (optional)
- 5 cups water
- 2 pcs Knorr Pork Cube
- 1 pc. 2 - inch ginger, pounded
- 6 cloves garlic, crushed
- 2 tbsp sesame oil
- 3 tbsp sake
- Prepared broth
- 200 g. ramen noodles, boiled and drained
- Other toppings (optional): chili sauce/oil, cooked and sliced pork belly, nori, soft-boiled eggs, chopped spring onions
- No need to head to a Japanese resto to try ramen because this Shoyu Ramen recipe is all you need to satisfy your craving. All you need to do is to combine the pork with kombu, water, ginger, garlic, sake and Knorr Pork Cubes in a pot. Bring this to a boil then simmer until the pork is fork tender.
- Now, pour in the sesame oil and adjust the seasonings. At this point, you can now smell the nice aroma from the kitchen.
- Now, let’s serve the Ramen while it’s still hot. Place the cooked noodles in a bowl and pour the hot broth in, topping it with your favourite ingredients.
- Smelling the soup already gives so much comfort, what more if you taste it? This will definitely make your whole week.