Making authentic ramen at home is a labor of love that involves three main components: the broth (soup), the tare (the concentrated seasoning base), and the toppings. While restaurant ramen can take days to simmer, you can achieve an incredible “Shoyu” (Soy Sauce) ramen at home in about 40 minutes.
Yield: 2 large bowls
1. The Ingredients
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The Broth:
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4 cups High-quality chicken stock.
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2-inch piece Fresh ginger (sliced) and 3 cloves garlic (smashed).
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2 sheets Dried Kombu (kelp) and 1/2 cup Bonito flakes (for that essential “umami” punch).
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The Tare (Seasoning):
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1/4 cup Soy sauce.
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2 tbsp Mirin (Japanese sweet rice wine).
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1 tsp Brown sugar or honey.
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The Essentials:
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2 servings Fresh or dried ramen noodles.
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2 Jammy soft-boiled eggs (boiled for 6.5–7 minutes).
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2. Step-by-Step Instructions
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