Steps to Prepare Award-winning Soy Sauce Ramen By A Ramen Master

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, soy sauce ramen by a ramen master. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Ramen Egg (Ajitsuke Tamago) - eggs marinated in soy sauce base sauce. Important: Prepare ramen toppings ahead of time so you can serve ramen hot immediately. For toppings, I usually put Chashu, Ramen Egg, blanched bean sprout (or Spicy Bean Sprouts), corn kernels, Shiraga Negi. This shoyu (soy sauce) ramen recipe is quick and easy.

Soy Sauce Ramen By A Ramen Master is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Soy Sauce Ramen By A Ramen Master is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have soy sauce ramen by a ramen master using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Soy Sauce Ramen By A Ramen Master:

1. Take 1 Chicken carcass (for the soup)
2. Take 1 Leeks (for the soup)
3. Get 1 knob Ginger (for the soup)
4. Take 3 clove Garlic (for the soup)
5. Take 1 handful Dried infant sardines (for the soup)
6. Make ready 1400 ml Water (for the soup)
7. Make ready 100 grams Chicken skin (for the sauce)
8. Make ready 1 ladleful Soy sauce (for the sauce)
9. Prepare 1 tbsp Sake (for the sauce)
10. Prepare 1 whatever you prefer Noodles

Ramen so authentic, IT's an instant classic. It's hard to find a ramen that is pescatarian friendly. While other soy sauces have deeper flavors, less salt and more complex undertones, which is what benefits ramen the most. The soy sauce brand won't affect the taste too much considering all the boiling and other flavor extraction going on.

Steps to make Soy Sauce Ramen By A Ramen Master:

1. Make the soup: Soak a handful of dried infant sardines in 1 cup of hot water. I pack the dried sardines into a clean tea bag for easy clean up.
2. If you bring the fish broth to a boil, the flavor will become concentrated, but if you prefer a lighter aromatic flavor, turn off the heat once the pot comes to a boil and cover with a lid.
3. The main feature of the stock is the chicken. Bring 6 cups of water, the chicken, leek, ginger, and garlic to a boil and skim off the scum.
4. After 30 minutes, you'll have a clear chicken soup stock, but if you prefer a more concentrated flavor, boil it for longer. I boiled mine for an hour.
5. This is the resultant soup. If you skim the scum and fat off the top, you'll have a clear soup.
6. Once the soup is done, make the sauce. The sauce is based off the umami from the chicken skin. In a cold saucepan, lay the skins on the bottom and sauté over low heat.
7. Once the skins have crisped from their own oils, add sake to remove any unwanted odors, and add a ladleful each of the chicken soup stock and soy sauce.
8. Once the pot comes to a boil, turn off the heat, cover with a lid, and wait until it cools. The flavors will meld once it has sufficiently cooled. The soy sauce flavor is pretty harsh if you taste it immediately after simmering.
9. I'm not that adventurous with the prep work, so I just combine the chicken soup stock and niboshi dashi stock together. Once they're mixed together, turn up the heat.
10. Pour the sauce to the ramen bowl. Add about 50 g of chicken skin and 1-2 Chinese spoons full the sauce. When you add the ramen broth, taste and adjust to your preference.
11. The combined ramen broth looks like this.
12. Add your favorite ramen noodles, garnish and it's done!!

While other soy sauces have deeper flavors, less salt and more complex undertones, which is what benefits ramen the most. The soy sauce brand won't affect the taste too much considering all the boiling and other flavor extraction going on. Making ramen from scratch is pretty darn elaborate. You may be able to find more information. Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really ramen and garnishes.

So that’s going to wrap this up for this special food soy sauce ramen by a ramen master recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!