The BEST Ramen Recipe! Traditional Shoyu Ramen


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Shoyu Ramen
Ingredients

For the Broth (Makes 8 to 10 servings)
6 lb pork neck bones
2 oz ginger, sliced
2 bulbs garlic, cut into halves
1 large leek, cut into half and wash every layers really well then drain
1 1/2 oz kombu, dried kelp
1 1/2 Tbsp chicken stock powder
24 cups cold water

For the Chashu (Makes 8 to 10 servings)
2 lb pork belly or pork butt

For the Tare (Sauce) (Makes 8 to 10 servings)
1 1/2 cup soy sauce
3/4 cup sake
3/4 cup mirin
ginger, sliced
1 clove garlic, crushed

For the Ramen Bowl (Makes 1 serving with below ingredients)
3 oz bean sprouts
1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
2 green onions, chopped
1 soft boiled egg, cut into half
1 garlic cloves

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32 replies
  1. James Morganson
    James Morganson says:

    Seonkyoung Longest

    You are soooooo beautiful and sweet and adorable and amazing and I just love watching you make all these great recipes. Please don’t take offense at my words, Mr. Longest, in fact feel proud that you have a wife worthy of any man’s envy. I wish you both the best!

    Reply
  2. HOL UP
    HOL UP says:

    Great vid with a neat take on the recipe.

    Anyone else feel a bit iffy on the lack of spice or mention of it, along with the INSANE levels of soy and fish sauce put into the bowl before serving?
    Maybe this is more traditional, but that just looks nightmarishly salty.

    Reply

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