Ramen is one of the most famous foods of Japan, with different cities and regions often specializing in different variations. Though many of us in the west are only familiar with the instant variety, authentic ramen made from scratch is a whole different experience. The first step is usually to decide on your broth base, which can be shio (salt), miso, shoyu (soy sauce), or tonkotsu (pork bone). With the Tokyo Olympics in full swing, we wanted to share a recipe for making Tokyo-style shoyu ramen at home.
On the Ingredients
- Tamari is a type of Japanese sauce made of soy and rice. It’s technically a soy sauce, but it’s darker and has a deeper flavor than standard soy sauce, which is made with a combination of soybeans and wheat. Originally, tamari was a byproduct of making miso paste. Tamari is a great replacement for soy sauce because it does not usually contain wheat. But, if you’re gluten-free, make sure you specifically buy the one marked gluten-free, as some brands aren’t reliably gluten-free.
- Ramen noodles are a Chinese-style alkaline noodle made with wheat flour, salt, water, and kansui (sodium carbonate). The kansui gives ramen noodles their yellow color and distinct, if mild, flavor. Ramen noodles come in many lengths and may be thick, thin, or even ribbon-like, straight or wrinkled, depending on the style. They come fresh, frozen, dried, and instant. Instant ramen is precooked and air-dried or fried. If you can’t find authentic ramen noodles, you can use spaghetti noodles and cook them in water with baking soda added. It will mimic the alkaline flavor.
Tokyo-Style Shoyu Ramen
4
servings30
minutes1
hour1
hour30
minutesRamen is one of the most famous foods of Japan, with different cities and regions often specializing in different variations. Though many of us in the west are only familiar with the instant variety, authentic ramen made from scratch is a whole different experience. The first step is usually to decide on your broth base, which can be shio (salt), miso, shoyu (soy sauce), or tonkotsu (pork bone). With the Tokyo Olympics in full swing, we wanted to share a recipe for making Tokyo-style shoyu ramen at home. We used Nona Lim Tokyo ramen noodles, which you can find in our freezer section. But, if you’re gluten-free, you could also use King Soba buckwheat ramen noodles or Forbidden Rice Ramen noodles (minus the flavoring). If you’re grain-free, you can use Miracle Noodle’s shirataki angel hair.
Ingredients
- Broth Ingredients
6 cups chicken stock (low sodium)
2 scallions (rough chopped)
1 carrot (rough chopped)
2 cloves of garlic (crushed)
1-inch piece of fresh ginger (crushed)
4 pork chops (thick cut)
- Shoyu Tare
1 cup tamari
1/4 cup sake
pinch of sugar or monkfruit sweetener
1/2 inch piece of ginger, crushed
1 clove of garlic, crushed
- Soy Sauce Marinade
1 cup water
1 cup tamari
3/4 cup sake
1 tsp sugar or monkfruit sweetener
2 cloves garlic, crushed
1-inch piece of ginger, crushed
2 scallions, rough chopped
- Other Ingredients
4 eggs (room temp)
1 lb fresh spinach
2 boxes of Nona Lim Tokyo Ramen noodles (or alternative)
4 scallions (chopped)
Directions
- In a medium stockpot, assemble the broth ingredients and bring to a simmer, partially covered. You will have it simmering for 30-40 minutes.
- In a small saucepan, combine the soy sauce marinade ingredients. Bring them to a simmer and cook for five minutes. Remove from the heat and strain into a heat-safe container. Let it cool in the refrigerator.
- Begin heating enough water to boil four eggs. Take each egg in turn and use a pin or tack to prick a small hole in the bottom (the flatter end) of the eggshell. When the water boils, carefully lower the eggs into the water. You will see a small stream of air bubbles escaping the eggs, which prevents them from cracking.
- Set a timer for 7 minutes and gently stir the eggs occasionally to keep the yolk towards the center.
- After seven minutes, submerge the eggs in cold water and let them cool completely. Carefully peel the eggs and immerse them in your soy sauce marinade for ten minutes.
- Remove the broth from the heat and carefully remove the pork and vegetables. Strain the broth through a fine sieve. You can discard the vegetables (or eat them, they’re a delicious snack).
- When the eggs are done marinating, remove them from the marinade and put the pork chops in their place. Marinate for fifteen minutes.
- Assemble the tare ingredients in a small pot and simmer for five minutes. Strain and set aside.
- Blanch the spinach by cooking it in boiling water for a few seconds, then submerging it in ice water. Drain and set aside.
- When your pork is done marinating, slice each chop in half longwise. You can keep the marinade in the refrigerator and cook with it later.
- Cook the ramen noodles according to the packaging instructions.
- To assemble your ramen, take four large soup bowls and pour a quarter cup of tare into each, then divide your broth between them.
- Divide your noodles between each bowl of broth. Top each portion with two slices of pork, one boiled egg cut in half, a portion of spinach, and some green onions. Remember, it’s totally acceptable (even encouraged) to slurp while eating ramen.
