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This recipe offers a simplified yet delicious version of traditional Shoyu Ramen that can be put together in the time it takes to boil water. It features a quick-marinated soft-boiled egg and a savory soup base made with chicken bouillon and lard for added richness.
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Boil and peel a soft-boiled egg, then simmer it in a soy-sake-sugar tare for 5 minutes. → Prepare toppings by slicing green onions and grating ginger. → Place soy sauce, chicken bouillon, aromatics, and lard in a bowl. → Boil noodles and combine the bowl ingredients with 300ml hot water. → Add noodles to the soup and finish with the prepared toppings.
Boil and peel a soft-boiled egg, then simmer it in a soy-sake-sugar tare for 5 minutes. → Prepare toppings by slicing green onions and grating ginger. → Place soy sauce, chicken bouillon, aromatics, and lard in a bowl. → Boil noodles and combine the bowl ingredients with 300ml hot water. → Add noodles to the soup and finish with the prepared toppings.
This recipe offers a simplified yet delicious version of traditional Shoyu Ramen that can be put together in the time it takes to boil water. It features a quick-marinated soft-boiled egg and a savory soup base made with chicken bouillon and lard for added richness.
Boil an egg for 6-7 minutes (poke a hole in the shell first to prevent cracking). Immediately transfer to an ice bath, then peel once cooled.
Prepare the Ajitama (egg) tare by mixing 1 Tbsp soy sauce, 1 Tbsp sake, and 1 Tsp sugar in a small pan over low heat.
Add the peeled egg to the tare and roll it around for 4-5 minutes until it is evenly coated and colored.
Bring two pots of water to a boil: one for the noodles and one for the soup base.
Slice green onions and grate a small amount of fresh ginger while waiting for the water to boil.
Poking a small hole in the egg before boiling helps prevent the shell from cracking.
Straining the noodles very well is crucial to prevent diluting the soup flavor.
Using Japanese soy sauce (Shoyu) is recommended for an authentic taste.
Lard is a key ingredient for providing the necessary fat and richness found in restaurant ramen.
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