Shoyu Ramen, Japanese Cuisine, Marion's Kitchen recipe for a flavourful homemade Japanese shoyu ramen with chicken broth, served with chashu pork or preferred protein. Detailed instructions include roasting chicken wings, making the broth, and preparing the tare seasoning. Garnish with mushrooms, egg, and spring onions for an authentic touch.

Love noodle soup? Then you’ll want my recipe for a flavourful, restaurant-style homemade Japanese shoyu ramen! This delightful chicken ramen soup broth is so jam-packed with umami goodness that you’ll want the whole pot to yourself. I like to serve it with my homemade chashu pork belly, but you can add any protein of your choice. For a clear broth, be sure to use a gentle simmer and scoop off any froth throughout the cooking.

Step 1.Preheat the oven to 200°C/390°F.

Step 2.Cut the chicken wings through their joints into smaller pieces. Spread the wings and carrots out in a large roasting tin and cook for 45-60 minutes in the oven or until golden brown.

Step 3.Transfer the roasting tin to your stovetop. Turn the heat to high and when the roasting juices in the tin start to bubble, add in 2 cups of water. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Then transfer all the chicken, carrots and the liquid into a large stock pot.

Step 4.Place the stock pot over a high heat and add the kombu, shitake, 6 spring onions, garlic, ginger and soy sauce. Top up with 10 cups of water. Bring the stock to a simmer then reduce the heat to low and simmer gently for 3 hours, skimming the surface every so often.

Step 5.In the meantime, make the tare by mixing the ingredients in a small bowl.

Step 6.Remove and reserve the shiitake mushrooms. Remove and discard the chicken and aromatics. Strain the broth through a fine mesh sieve. Pour the broth into a clean saucepan. Taste and season with the tare according to your tastes (I added almost all of the tare to mine, but it will depend on the saltiness of your soy sauce and how much your broth reduced).

Step 7.To serve, place noodles in serving bowls. Ladle over the soup broth. Top with chashu pork or your choice of topping. Slice the reserved shiitake mushrooms (discard the stems). Add the mushroom slices to the bowl. Add half an egg and sprinkle over the spring onion.

Notes: – Kombu is a firm dried seaweed that you can buy from any Asian or Japanese grocery store.

– Mirin is a type of Japanese cooking rice wine (it has less alcohol than sake but is sweeter). It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store.

Shoyu Ramen | Marion's Kitchen

Tonkotsu Ramen, Japanese Cuisine, A classic Japanese noodle soup featuring rich tonkotsu pork broth, ramen noodles, chashu pork belly, and flavorful toppings like soy bacon tare and miso tare. Finished with medium-boiled eggs, mushrooms, and green onions for a comforting bowl of goodness.

Tonkotsu ramen is an excellent introduction to Japanese noodle soups. Deeply flavoured tonkotsu pork broth, ramen noodles and chashu pork belly come together to create comfort in a bowl.

Chashu pork belly

Soy bacon tare

Miso tare

Medium boiled eggs

Assemble the tonkotsu ramen

tonkotsu ramen

Tantanmen Ramen, Japanese Cuisine, A quick and spicy ramen recipe with thick noodles in a sesame-infused broth. Features marinated ground pork, Nikumiso topping, and garnished with mustard greens and scallions. Effortlessly replicates the taste of a ramen shop bowl in under 30 minutes.

This easy Tantanmen recipe makes a comforting bowl of spicy ramen in under thirty minutes. With thick noodles in a rich, sesame-infused broth, it's ramen-shop worthy in taste but fairly effortless to make.

Mix the Tianmian sauce and soy sauce into the ground pork to marinate.

Grind the toasted sesame seeds using a mortar and pestle or spice grinder and add them to your serving bowl along with the tahini, rayu, and toasted sesame oil.

Set a pot of water on the stove to boil. When the water comes to a boil, blanch the spinach or mustard greens, chill in cold water, and cut into bite-sized pieces. Do not drain the boiling water.

To make the Nikumiso, add a teaspoon of vegetable oil to a frying pan over medium-high heat. Add the marinated ground pork and stir-fry, using a spatula to break up the pork into small crumbs. When the meat is cooked, transfer it out of the pan and into a bowl.

Put the pan back on the heat and add a tablespoon of vegetable oil along with the remaining 25 grams of ground pork, minced scallion stems, ginger, and garlic. Stir-fry the mixture, breaking up the pork into small crumbles with a spatula.

When the meat is cooked, add the Sichuan pepper, soy sauce, and doubanjiang. Continue stir-frying until all of the liquid has evaporated and the mixture starts to brown.

Add the chicken stock and bring the mixture to a boil. Turn down the heat to keep the soup warm.

Boil the ramen noodles according to the package directions.

When the noodles are almost done, turn up the heat on the soup to return it to a boil. Whisk the hot soup into the sesame sauce in the serving bowl.

Drain the ramen and add it to the soup.

Top the Tantanmen with the Nikumiso and garnish with mustard greens and scallions.

Tantanmen Ramen

Miso Ramen, Japanese Cuisine, A homemade ramen recipe featuring a rich miso broth with ground pork, topped with chashu, ramen egg, bean sprouts, corn, green onions, and nori. Detailed instructions for preparing the broth, noodles, and toppings provided for a satisfying bowl of soulful goodness.

You can make my delicious Miso Ramen with authentic broth at home in less than 30 minutes! Add optional ramen eggs and chashu (Japanese braised pork belly) or customize it with your favorite toppings. It‘s a piping-hot bowl of soulful goodness that‘s sure to satisfy your ramen cravings.

Before You Start...

To Prepare the Ingredients

To Make the Soup Broth

To Prepare the Ramen Noodles

To Serve

To Store

Miso Ramen

Seafood Ramen, Fusion Cuisine, A bold and flavorful seafood ramen recipe combining miso and mustard, featuring scallops and shrimp in a rich broth with cabbage and nori garnish. Perfect for a homemade ramen experience with a mix of East and West flavors.

Get ready to dive into two classic condiments from the East and the West, miso and mustard, with this seafood ramen recipe. Bold in flavor and packed with umami, you can skip the search for a great ramen joint and enjoy it cooked in your own kitchen!

Step 1

Prepare the brine. In a bowl, whisk the salt and water into the water until dissolved.&nbsp;

Step 2

Cut the head of the garlic in half and break it apart into pieces. Add the garlic into the brine along with the soy sauce and lime slices.&nbsp;

Step 3

Brine the scallops. Remove the foot of each scallop. Place all the scallops into the brine and let sit for 30 mins.

Step 4

Make the broth. In pot over medium heat, add the butter and the garlic. Cook the garlic until aromatic but not brown. Be careful not to burn the garlic.

Step 5

Deglaze the pot with the sake and cook for 30 seconds.

Step 6

Add the chicken broth, yellow miso, Dijon mustard, whole grain mustard, sugar and hon-dashi. Taste the broth and season to taste with salt.

Step 7

Shave the cabbage thinly with a knife. Transfer the shaved cabbage into the pot. Bring the ramen broth to a boil and lower the heat to a simmer. Simmer for 5 minutes and turn off the heat.&nbsp;

Step 8

Cook the ramen noodles. Fill a second pot with hot water and bring to a boil. Once the water reaches a boil, add the ramen noodles. Cook for 1&ndash;2 minutes, or according to the package&rsquo;s instructions. Be careful not to overcook.&nbsp;

Step 9

Drain the noodles in a colander in the sink. Make sure they are drained well.&nbsp;

Step 10

Bring the broth to a boil. Add the shrimp and allow the broth to boil until the shrimp are completely pink and cooked, around 3-5 minutes.

Step 11

Bring the broth down to a gentle simmer. Add the scallops to the broth and poach the scallops in the broth before serving.&nbsp;

Step 12

Add the drained hot noodles into four warmed bowls. Add the hot broth on top of the noodles and add the shrimp, scallops and nori to each bowl. Garnish with thinly sliced scallions and serve. Enjoy!

Seafood Ramen

Welcome to 'Discover the Ultimate Ramen Recipes for Homemade Japanese Bliss 🍜'

This Crate is all about diving into the art of making authentic and fusion ramen dishes, containing 5 items from sources like www.marionskitchen.com, www.justonecookbook.com, and www.cozymeal.com covering the following topics:

* Traditional Japanese ramen varieties including Shoyu and Tonkotsu
* Innovative fusion recipes like Seafood Ramen
* Techniques for crafting the perfect bowl, from broth to toppings

Happy Crate-ing!