Ramen Shoyu

Name: Ramen Shoyu
Cuisine: japanese
Ingredients: 200g fresh ramen noodles; 4 cups (960ml) dashi broth (kombu + katsuobushi); 2 tbsp soy sauce (shoyu); 1 tbsp mirin; 1 tsp sake; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp ginger, grated; 2 green onions, sliced; 100g chashu pork, sliced; 1 soft-boiled egg, halved; 1 sheet nori, cut into strips; 1 tbsp roasted bamboo shoots (menma)

Shoyu Ramen

Ingredients

200g fresh ramen noodles
4 cups (960ml) dashi broth (kombu + katsuobushi)
2 tbsp soy sauce (shoyu)
1 tbsp mirin
1 tsp sake
1 tsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
2 green onions, sliced
100g chashu pork, sliced
1 soft-boiled egg, halved
1 sheet nori, cut into strips
1 tbsp roasted bamboo shoots (menma)

Instructions

11. Prepare dashi: soak kombu in 4 cups water for 30 minutes, bring to a simmer, remove kombu, add katsuobushi, simmer 5 minutes, then strain.
22. Season the broth by adding soy sauce, mirin, sake, sesame oil, minced garlic, and grated ginger; simmer for 5 minutes.
33. Cook ramen noodles in boiling water for 2-3 minutes, then drain and rinse briefly with hot water.
44. Place the cooked noodles into serving bowls and ladle the hot seasoned broth over them.
55. Top with sliced chashu pork, soft‑boiled egg halves, sliced green onions, nori strips, and menma.
66. Serve immediately while hot.

Source: llm-generated