Easy Shoyu (Soy) Ramen

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Shoyu Ramen is a Soy Sauce based Ramen which is made with different Japanese sauces and Chicken broth.

Here, I have a quick and easy vegetarian version, perfect for cold weathers when you crave that piping hot bowl of noodle soup.

The broth is light and umami, you cannot reisist. Springy and chewy noodles have a delightful texture that give a different level of satisfaction. This recipe will touch your soul and you'ld want to make it again and again.

This is not how you would make it classically. Some ingredients have been changed due to differences in availability, but the technique is pretty similar. The broth needs to be simmered with all the ingredients to infuse flavour to it's extreme.

Classic Shoyu broth calls for Chicken, Kombu (a type of seawood that provides umami flavour), fresh or dehydrated Shitake mushrooms, Sake, Mirin, Miso paste, etc. The toppings also vary. They consist of soft boiled egg, fish cake, shredded nori (again a seaweed) chashu pork, etc.

This recipe is easy and similar in technique to give you a wonderful experience.

PREP TIME: 15mins


 COOK TIME:   25mins


        SERVES:  2-3


        Level : Easy


Cuisine : Japanese


Course : Mains


Recipe Notes

The broth should be allowed to simmer for at least 10 minutes. 

Do not over cook the noodles.

Be careful with the salt that you add in the broth, soy sauce already has a good amount of salt in it. 

Tags

· Veg  Cuisine Veg

Ingredients For Easy Shoyu (Soy) Ramen

  • Hakka noodles 1 packet or that is enough to serve 2-3 people
  • Onion 1 small sized
  • Mushrooms (if available) 3-4 heads
  • Cabbage and Carrots chopped into chunks, half cup each
  • Garlic 5-6 cloves
  • Ginger 1/2 inch
  • Spring onion 2-3
  • Soy sauce 2 Tbsps
  • Chilli sauce 2 Tsps
  • MSG (optional) 1/2 Tsp
  • Black pepper powder 1 Tsp
  • Salt as per taste
  • Water for broth 4 cups
  • Chings Hakka Noodles Masala (if available) 1Tbsp
  • Chings Manchurian or Paneer Chilli Powder (if available) 1 Tbsp

HOW TO MAKE EASY SHOYU (SOY) RAMEN

  • Start boiling noodles with salt on the stove. In another saucepan heat 4 cups of water for the broth.
  • In the water for broth add onion cut into 4 pieces along with cabbage and carrot. Add bruised garlic and ginger along with spring onion (whole).
  • Add soy sauce, chilli sauce, black pepper powder, salt and MSG. Bring this to a hard boil.
  • Once the broth starts bubbling lower the flame and simmer for about 10-15 mins. Add the Chings manchurian or chilli paneer powder for extra taste. Instead you can just  add cornstarch slurry made by mixing cornstarch with some water. (Do not add too much cornstarch).
  • Meanwhile the noodles are ready. To enhance the flavor add noodles to a pan spread them evenly and add oil. Let it get a little crisp from the bottom and then add the Chings Hakka Noodles masala. Mix well.
  • Adjust the seasoning of your broth to your liking. Strain your broth once it's ready and bring it to a boil again. Just for the purpose of heating it again.
  • Add two ladles of your light piping hot Shoyu broth to a deep bowl of your choice in which you wish to serve your ramen. Add noodles and mix them a bit.
  • Garnish with finely chopped fresh spring onion greens and some sesame seeds. Enjoy your comforting bowl of ramen.

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