Shoyu ramen is made from a pork stock flavored with soy sauce (among other ingredients) and has an incredible umami taste.
Servings 6 servings
Combine all the ingredients except the ramen noodles, corn, bamboo shoots and optional toppings in a large pot.
Bring to a simmer and simmer for 20-30 minutes on low heat, covered.
Strain the broth and place it back in the pot.
Place cooked ramen noodles, corn and bamboo shoots in a bowl and pour the broth over the top.
Garnish with the optional ingredients and serve hot.
Combine all the ingredients in a saucepan and bring to a simmer.
Simmer, uncovered, for 15-20 minutes, or until all the liquid has evaporated.
- You can substitute chicken stock for the pork stock if you need to.
- Using a good quality soy sauce will improve the flavor of the broth.
- You can use ginger paste instead of fresh ginger if that's all you have.
- You can leave out bonito flakes and substitute with 2 teaspoons of fish sauce - or just leave them out.
- The toppings listed in the recipe are what I typically use and is what is typical in this ramen, but try one of the options in the post above if you want to be more creative.
- Cook the menma while the ramen broth is simmering so everything is ready together.
Serving: 1bowl | Calories: 304kcal | Carbohydrates: 40g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 2732mg | Potassium: 908mg | Fiber: 2g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg