Japanese Shoyu Ramen

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Fine Noodles Fine Noodles 200g 1 & 1/3 cups
• Dried Chinese Mushrooms Dried Chinese Mushrooms 5 5
• Menma Bamboo Shoots Menma Bamboo Shoots 60g 1/2 cup
• Corn Kernels in Water Sweetcorn in Water 60g 1/3 cup
• Beansprouts Beansprouts 60g 2/3 cup
• Ginger Root Ginger Root 1/4 tsp 1/4 tsp
• Garlic Garlic 1 clove 1 clove
• Spring Onion Spring Onion 1/2 1/2
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1 tsp 1 tsp
• Kombu Kelp Kombu Kelp 1 sheet 1 sheet
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Roasted Sesame Seeds Roasted Sesame Seeds 1 tbsp 1 tbsp
• Sesame Oil Sesame Oil 1 tbsp 1 tbsp
• Light Soy Sauce Light Soy Sauce 3 tbsp 3 tbsp
• Nori Seaweed Nori Seaweed 1 sheet 1 sheet
• Chili Powder Chilli Powder pinch pinch

Instructions

1. 1.Wash the dried Chinese mushrooms, then soak in 250ml boiling water for around 20 mins, until they expand and turn completely soft.
2. 2.Combine roasted sesame seeds, minced ginger, minced garlic, half of the chopped spring onion, soy sauce and sesame oil in a small mixing bowl, set aside.
3. 3.Remove the Chinese mushrooms from the water, keep the water and set aside.
4. 4.Squeeze out the excess water from the Chinese mushrooms, then set aside 2 of them and nely chop the rest.
5. 5.Pour 500ml boiling water and half of the mushroom water from earlier into a medium pot.
6. 6.Drop in all the mushrooms, kombu, salt and vegetable stock and cook for 5 minutes.
7. 7.Meanwhile boil the noodles in salted water. For cooking time, minus 2 minutes from the instructions on the noodles’ packaging (don’t cook the noodles completely as they will continue to soften in the hot soup, you don’t want soggy ramen).
8. 8.Rinse the noodles with water and shake through a sieve to remove excess water, set aside.
9. 9.Divide the soy sauce mixture in step 2 equally into two bowls.
10. 10.Rinse the noodles again with boiling water and shake through a sieve to remove excess water (separate the noodles with chopsticks if they stick together), then split between the two bowls.
11. 11.Pour the hot mushroom mixture on top of the noodles.
12. 12.Top each serving with sweet corn, an unsliced mushroom, menma, chopped spring onion and bean sprouts
13. 13.*Notes: Dried Chinese mushrooms can be found in oriental supermarkets. If not, you can replace them with 8-10g of any dried mushrooms such as dried Porcini or mixed mushrooms. Menma can be found in oriental supermarkets as well, alternatively you can make your own menma, check out my other recipe here. You can replace kombu with an extra teaspoon of vegetable stock. For this recipe you only need roughly ground sesame seeds, just slight crush the seeds to release the avour. If you don’t have a proper pestle and mortar, using a bowl and the end of a rolling pin should do the trick.
14. 14.*Tips: Why are my noodles soggy? You have most likely over cooked your noodles. You should aim to cook them for 2 minutes less than the packaging indicates (about 85% cooked), this is because the noodles will continue to cook in the hot soup.
15. 15.Why are my noodles stuck together? After setting aside the noodles for 10-15 mins, they will probably have dried and stuck together. Rinsing the noodles again with hot water will help separate them, if they are still sticking together use chopsticks or your fingers to gently pull them apart.

Nutritional Information

• Calories:
  552
• Fat:
  12g
• Sodium:
  6459mg
• Carbs:
  92g
• Sugar:
  11g
• Protein:
  19g