Homemade Shoyu Ramen Noodles (Soy Sauce Flavored Chuka Soba)
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 45 mins
-
Servings
2 servings
-
Calories
548 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Japanese
Homemade Shoyu Ramen Noodles (Soy Sauce Flavored Chuka Soba)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 portions ramen noodles
Broth
- 1000 ml water
- 3 chicken wings
- 10 g dried sardines niboshi
- 15 g bonito flakes katsuobushi
- 10 g dried kelp kombu
- 20 g ginger root
- 2 cloves garlic
- 50 g Japanese leek green part, naganegi
Tare
- ½ tbsp lard
- 50 g chicken skin
- 100 ml water
- 50 ml soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- ½ tsp sugar
- 1 pinch salt
Topping suggestions
- pork chashu braised pork belly
- egg or soft boiled eggs, ramen style
- bamboo shoots menma, seasoned, menma
- narutomaki fish cake narutomaki
- nori seaweed nori, sushi
- green onion finely chopped
Instructions
Broth
- Pour 1000 ml water into a large pot and add 10 g dried kelp (kombu) and 10 g dried sardines (niboshi), soak for 30 minutes. After 30 minutes, place the pot on the stove and heat on medium. Heat to almost boiling.
- Once it's almost boiling, turn the heat down to simmer and add 3 chicken wings, 15 g bonito flakes, 20 g ginger root, 2 cloves garlic and 50 g Japanese leeks (naganegi). Simmer for 30 minutes. (While it's simmering you can work on the tare steps below.)
- When 30 minutes have passed, pour the broth through a sieve lined with kitchen paper.
- The completed broth should be golden and clear.
Tare
- Heat a small sauce pan on low/med-low and add ½ tbsp lard. Once it's melted, add 50 g chicken skin.
- Fry the chicken skin until crispy/browned on both sides and the fat has rendered out, this typically takes about 10 mins.
- Remove chicken skin (you can eat it or use it as topping), then add 100 ml water, 50 ml soy sauce, 1 tbsp sake, 1 tbsp mirin, ½ tsp sugar and 1 pinch salt to the pan. Simmer for 15 mins.
- Divide into two bowls or allow to cool and store in the fridge until you are ready to use it.
Assembly
- Cook 2 portions ramen noodles according to the instructions on the packaging.
- Add half of the tare to each of the two bowls. (If you increase the recipe, divide accordingly.)
- Add 300ml of hot broth to each bowl and mix.
- Drain the water from the cooked ramen noodles and place an equal portion in each bowl.
- Add the toppings of your choice.
- Enjoy!
Notes
- If you have space on your stove you can make the broth and tare at the same time to speed things up
- NOTE: The nutritional value is based on when you drink up the soup (we rarely drink up the soup when it comes to ramen)
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
83.2g
(28%)
Protein
25.1g
(50%)
Fat
10.6g
(16%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
1.7g
(10%)
Cholesterol
126mg
(42%)
Sodium
3111.5mg
(130%)
Fiber
7.2g
(29%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 83.2g | 28% |
| Protein | 25.1g | 50% |
| Fat | 10.6g | 16% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 1.7g | 10% |
| Cholesterol | 126mg | 42% |
| Sodium | 3111.5mg | 130% |
| Fiber | 7.2g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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