Shoyu Ramen Recipe: A culinary legend of Yinhok
Ingredients (1 serving)
Yinghok Shoyu Ramen Soup: 40g
Water: 400g
Green onions: 10g
Ramen noodles: 200g
Bok choy: 25g
Bamboo shoot slices: 15g
Nori: 5g
Char siu pork: 3 slices
Soft-boiled egg: 1 piece
Instructions
1.Prepare the soup base: Place 40g of ramen soup base in a container, add 400g of boiling water, dilute it at a ratio of 1:10, stir well, and set aside as the soy sauceramen soup base.
2.Cook the noodles: Pour enough water into a pot, bring it to a boil over high heat, then add 200g of noodles. Cook according to the recommended time on thenoodle package, then drain well after cooking.
3.Prepare the toppings: Wash and chop the green onions. Prepare 3 slices of char siu pork, 20g of bok choy, 5g of bamboo shoot slices, and 5g of nori. If the bamboo shoot slices or shredded wood ear mushrooms are dried, soak them in advance. Prepare 1 soft-boiled egg.
4.Assemble the ramen: Place the drained noodles in a bowl, pour in the prepared tonkotsu soup base, then add the char siu pork, bamboo shoot slices, and shredded wood ear mushrooms in order. Place the soft-boiled egg on top, and finallysprinkle with chopped green onion your delicious bowl of tonkotsu ramen is ready!
Shoyu ramen soup is rich in sauce aroma and fresh in taste. It is the soul of soy sauce ramen.
Tomato ramen soup is a Japanese ramen broth with fresh tomato sweetness and sourness, blended with rich umami from bone or vegetable stock—balanced, savory, and appetizing.
The tonkotsu ramen soup is the soul of Japanese tonkotsu ramen, rich, mellow and delicious without being greasy.
Curry ramen broth, with its rich curry aroma as the core, is blended with the mellow Japanese ramen broth, featuring a slightly sweet and gentle flavor, rich in layers, and unique in taste.
