Handmade soy sauce ramen

Hello, fans of ramen! We’re exploring the world of Japanese homemade ramen with soy sauce today. If this is your first time making ramen from scratch, don’t panic; the outcome is wonderful and the method is quite simple to follow. Now let’s begin our experience with ramen!

Introduction to Soy Sauce Ramen

Soy sauce ramen, or “Shoyu Ramen,” is one of the classic varieties of ramen. It’s characterized by its clear, brown broth made from a base of soy sauce (shoyu) and typically has a rich umami flavor that’s both salty and savory. The broth is lighter compared to other ramen varieties like miso or tonkotsu but equally flavorful.

The great thing about this recipe is that it allows you to make your own ramen noodles and broth from scratch. Let’s get into it!

Ingredients for Handmade Soy Sauce Ramen

Ensure that you have all the materials before starting. Here’s what you’ll need:

Ingredients for Scallion-Garlic Oil:

• 1/4 cup neutral oil (vegetable or canola oil)
• 2-3 scallions, finely chopped (green and white parts)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon sesame oil (optional for added flavor)
• Pinch of salt

For the Ramen Noodles:

• 2 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• ¾ cup water

For the Soy Sauce Ramen Broth:

• 4 cups chicken broth (homemade or store-bought)
• 4 cups water
• 1 tablespoon sesame oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, sliced
• ½ cup soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon sake (light – colored Japanese rice wine , optional)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar

Toppings (Optional but Recommended):

• Soft-boiled eggs (Ajitama)
• Thinly sliced pork belly or chicken
• Bamboo shoots (Menma)
• Green onions, chopped
• Nori (dried seaweed sheets)
• Corn kernels
• Bean sprouts
• Spinach or bok choy

Making Homemade Ramen Noodles

Making your own ramen noodles might sound intimidating, but it’s simpler than you think. The key is getting the texture right – chewy but firm.

Instructions:

1. Prepare the dough:

•   In a large mixing bowl, combine the flour, salt, and baking soda.
• Gradually add water, mixing with your hands until the dough starts to come together.

2. Knead the dough:

•  Turn the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
• If the dough feels too dry, you can sprinkle a little more water.
• Alternatively, if it’s sticky, dust with some flour.

3. Rest the dough:

•  Wrap the dough in plastic wrap or cover it with a damp towel and let it rest for 30 minutes at room temperature.
• This allows the gluten to relax and makes rolling it out easier.

4. Roll out and cut the noodles:

•  Once rested, divide the dough into two equal portions.
• Roll each portion out using a rolling pin until it’s thin – about 1/8 inch thick.
• Then, cut the dough into long, thin strips (about 1/4 inch wide) using a sharp knife or a pasta machine if you have one.

5. Cook the noodles:

• Bring a large pot of water to a boil.
• Cook the noodles for 2-3 minutes until they are tender but still chewy.
• To stop cooking, drain and rinse with cold water.
• Your homemade noodles are now ready to go!

Instructions for Scallion-Garlic Oil:

• Heat the Oil: In a small saucepan, heat the neutral oil over medium heat.
• Add Garlic: Once the oil is hot, add the sliced garlic. Fry for about 2-3 minutes, stirring frequently, until the garlic turns golden brown and crispy. Garlic may turn bitter if burned, so take care not to burn it.
• Add Scallions: Add the chopped scallions to the pan. Stir well and let them cook for about 2 minutes, just until they soften and release their aroma.
• Finish with Sesame Oil: If using, add the sesame oil and stir for a few seconds to combine. Remove the pan from heat.
• Season: Add a pinch of salt to the mixture, stir well, and let it cool slightly.
• Store and Use :Transfer the scallion-garlic oil to a small jar or bowl. You can drizzle it over your ramen before serving or store it in the fridge for up to a week to use in various dishes.

Preparing the Soy Sauce Broth

The true flavor of ramen lies in its broth. A good broth brings all the elements of the dish together.

Instructions:

1. Sauté the aromatics:

• In a large pot, heat the sesame oil over medium heat.
• Add the chopped onion, garlic, and ginger.
• Sauté for about 3-4 minutes until fragrant and the onions are soft.

2. Build the broth:

•  Add the chicken broth, water, soy sauce, mirin, sake (if using), rice vinegar, and sugar to the pot.
• Stir well to combine.
• Once the mixture reaches its boiling point, lower the heat, and simmer it for 20 to 30 minutes.
• This will allow the flavors to meld together.

3. Taste and adjust:

•  After simmering, taste the broth and adjust the seasoning as needed.
• If you prefer a stronger soy sauce flavor, add a little more soy sauce.
• If you want it slightly sweeter, add a pinch more sugar.

4. Strain the broth:

•  Once the broth is done simmering, strain it through a fine-mesh sieve to remove the ginger, garlic, and onions.
• This leaves you with a clear, flavorful broth that’s ready to serve.

Assembling Your Ramen

Now comes the fun part – putting everything together!

Instructions:

1. Heat the broth:

•    Reheat the broth if necessary so it’s piping hot when you pour it over the noodles.

2. Cook the toppings (if needed):

•  If you’re using toppings like pork belly or chicken, cook them now. For pork belly, a quick sear in a hot pan will do the trick.
• For soft-boiled eggs, boil them for 6-7 minutes, peel, and marinate in a mixture of soy sauce and mirin for extra flavor.

3. Assemble the bowls:

• Divide the cooked noodles among bowls.
• Ladle the hot broth over the noodles.
• Arrange your desired toppings on top.
• Don’t be afraid to get creative – add as many or as few toppings as you like!

4. Serve:

•  Garnish with green onions and a sheet of nori.
• Drizzle scallion-garlic oil over your ramen and then serve immediately.
• Enjoy your bowl of handmade soy sauce ramen while it’s hot!

Tips for Making the Perfect Soy Sauce Ramen

Customize the toppings

Feel free to get creative with your ramen toppings. Traditional options include pork belly, bamboo shoots, and soft-boiled eggs, but you can also add vegetables like spinach, mushrooms, or even tofu.

Making it vegetarian:

To make a vegetarian version of this ramen, substitute the chicken broth with vegetable broth and use tofu or mushrooms as your protein.

Soy sauce variations:

Soy sauce can vary in flavor depending on the brand. Taste as you go and adjust to your preference. You can even try mixing light and dark soy sauce for more depth.

Make the broth in advance:

The broth can be made a day ahead and stored in the fridge. The flavors will deepen, and it will save you time when you want to assemble the ramen.

Perfecting the soft-boiled eggs:

Ajitama, or seasoned soft-boiled eggs, are a popular ramen topping. Boil them for about 6-7 minutes for a yolk that’s just set but still creamy. After boiling, marinate them in soy sauce and mirin for at least 30 minutes.

Nutrition Chart

Here’s a basic nutrition chart for the soy sauce ramen recipe. Please note that these are approximate values and can vary based on specific ingredients and portion sizes:

Nutrition Information (per serving, assuming 4 servings):

Nutrient	Amount
Calories	450-500 kcal
Total Fat	15-20 g
Saturated Fat	3-5 g
Cholesterol	200-250 mg
Sodium	1500-2000 mg
Total Carbohydrates	55-65 g
Dietary Fiber	3-5 g
Sugars	4-6 g
Protein	25-30 g

Additional notes:

• High in sodium due to the soy sauce and broth
• Good source of protein from the egg and meat/tofu
• Contains various vitamins and minerals from the vegetables
• Relatively high in cholesterol, mainly from the egg

*Remember, these values are estimates. The actual nutritional content can vary based on specific ingredients, brands, and portion sizes used. For those with dietary concerns, adjustments can be made, such as using low-sodium soy sauce or increasing the vegetable content.

Why Make Handmade Soy Sauce Ramen at Home?

Making handmade soy sauce ramen at home is a rewarding experience that offers several benefits, from healthier options to personal satisfaction. Here are a few reasons why you should try making it yourself:

1. Control Over Ingredients

When you make ramen at home, you have full control over the ingredients. You can choose high-quality, fresh ingredients, adjust the salt levels, and avoid preservatives and additives. This allows you to make a healthier and more personalized bowl of soy sauce ramen, tailored to your taste preferences.

2. Healthier Option

Homemade soy sauce ramen is naturally healthier than many restaurant or instant versions. You can adjust the amount of oil, use lean meats, or add more vegetables. Additionally, you can control the sodium levels in the broth and make it as light or rich as you like.

3. Customization

One of the biggest perks of making ramen at home is the ability to customize it. Whether you want a vegetarian version, extra noodles, or specific toppings, the options are endless. You can experiment with different flavors, proteins, and vegetables to create a bowl that suits your cravings.

4. Cost-Effective

Making ramen at home is much more cost-effective than ordering it from a restaurant. While ramen shops may charge a premium, you can make large batches of ramen at home for a fraction of the cost, and you’ll likely have leftovers to enjoy for days.

5. Nostalgic Comfort Food

Ramen is often associated with comfort, and when you make it at home, you can recreate that feeling whenever you want. It’s a cozy dish that can be enjoyed on a chilly evening or when you just need a comforting meal to warm your soul.

6. Better Than Instant Ramen

While instant ramen is convenient, handmade ramen takes the experience to another level. The flavors are fresher, the texture of the noodles is superior, and the overall dish is much more satisfying. Once you make your own, you might never go back to the instant variety!

FAQs About Handmade Soy Sauce Ramen Recipe

Here are some frequently asked questions (FAQs) to help you with the handmade soy sauce ramen recipe:

Q: Can I use store-bought noodles instead of making them from scratch?

A: Yes! If you’re short on time or prefer the convenience, you can absolutely use store-bought ramen noodles. Look for fresh or dried ramen noodles at your local grocery store or Asian market. Just make sure you cook them as directed on the packaging.

Q: How long does it take to make the ramen from scratch?

A: From start to finish, making handmade soy sauce ramen (including the noodles, broth, and assembly) can take about 2-3 hours. This includes time for kneading and resting the dough, simmering the broth, and preparing toppings. If you want to save time, you can make the broth or noodles in advance.

Q; Can I make the broth ahead of time?

A: Yes, the broth can be made in advance. You can store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat it before serving.

Q: How should leftover ramen be stored?

A: If you have leftover ramen, store the broth and noodles separately. The noodles can become soggy if left in the broth for too long. Keep the broth in the fridge for up to 3 days and the noodles for about 1-2 days. Reheat the broth and combine with the noodles when ready to eat.

Q; Can I make a vegetarian version of soy sauce ramen?

A: Yes, you can easily adapt this recipe to make a vegetarian or vegan version. Simply replace the chicken broth with vegetable broth and use plant-based toppings like tofu, mushrooms, or extra vegetables.

Q: What can I use if I don’t have mirin or sake?

A: If you don’t have mirin or sake, you can substitute them with a combination of rice vinegar and sugar. For 1 tablespoon of mirin, use 1 tablespoon of rice vinegar and 1/2 teaspoon of sugar. For sake, you can use a small amount of dry white wine or rice vinegar as a substitute.

Q: Can I add more spices or seasonings to the broth?

A: Absolutely! Feel free to adjust the flavor profile to your liking. You can add red pepper flakes for a bit of heat, or extra garlic and ginger for a bolder flavor. Experiment with different spices and herbs to make the broth your own.

Q: What’s the secret to a perfect soft-boiled egg for ramen?

A: To make the perfect soft-boiled egg, boil the egg for 6-7 minutes, then immediately transfer it to an ice bath to stop the cooking process. Once cooled, peel the egg and marinate it in a mixture of soy sauce and mirin for at least 30 minutes for extra flavor.

Q: Does this recipe have a gluten-free version?

A: Yes! For gluten-free ramen, substitute the wheat-based noodles with gluten-free rice noodles or other gluten-free ramen noodles available in stores. Also, use tamari or gluten-free soy sauce for the broth.

Q: How do I make the ramen more flavorful?

A: The key to a flavorful ramen is in the broth. Simmer the broth for a longer period (around 30 minutes or more) to allow the flavors to meld together. Adding umami-rich ingredients like mushrooms, miso, or kombu (seaweed) can also enhance the taste.

Conclusion: Enjoy Your Handmade Soy Sauce Ramen

There’s nothing like the rich, savory taste of soy sauce ramen made from scratch. It’s a comforting dish that’s perfect for cold days, quiet nights, or anytime you’re craving something warm and hearty. While making ramen at home does take some time and effort, the end result is well worth it. Plus, the customization options are endless!

With this handmade soy sauce ramen recipe, you can bring a taste of Japan to your kitchen. Serve it with your favorite toppings, and enjoy a bowl of deliciousness that you’ll want to make again and again.

Happy cooking!