Hokkaido-style Soy Sauce Ramen Soup Concentrate. Check Out Ramen Noodle Soup On eBay. Fill Your Cart With Color Today! Discover Savings on Soy Sauce Ramen & More.
Myojo concentrate Soy Sauce soup base for Japanese style ramen.
Myojo concentrated tonkotsu soup base for Japanese style ramen.
In a pan with plenty of hot water, boil the Ramen noodle.
Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, hokkaido-style soy sauce ramen soup concentrate. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
Check Out Ramen Noodle Soup On eBay. Fill Your Cart With Color Today! Discover Savings on Soy Sauce Ramen & More.
Hokkaido-style Soy Sauce Ramen Soup Concentrate is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Hokkaido-style Soy Sauce Ramen Soup Concentrate is something which I've loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have hokkaido-style soy sauce ramen soup concentrate using 5 ingredients and 7 steps. Here is how you can achieve that.
Composition for Hokkaido-style Soy Sauce Ramen Soup Concentrate:
- Provide 100 grams Ground pork.
- Prepare 1 packet Bonito flakes.
- Provide 180 ml Whole soy bean soy sauce.
- Give 1 piece for Kombu (or use kombu tea).
- Need 2 - pieces Ginger.
Add boiled noodles and desired toppings. In a small saucepan, put the dried kelp, mushroom, soy sauce, sake, and water. Lower the heat and add chicken soup stock and kombu dashi soup stock to the pan and bring to a boil. Add sugar, salt, sake, and soy sauce to the soup and bring to a boil again.
Hokkaido-style Soy Sauce Ramen Soup Concentrate process:
- Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy..
- The meat juices will come out and be cloudy at first, and then turn transparent. Lower the heat, and stir fry until browned..
- If you brown the meat too much, it won't taste good, but just keep cooking it until it's browned all over and cooked through. This is done to add the fat and flavor of pork to the soup..
- Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol. Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order. When the soy sauce has heated, turn the heat down low so that it doesn't boil..
- Add 1 packet of bonito flakes, a piece of kombu and grated ginger. Simmer for about 5 minutes and it's done. Let it rest for more than a day for best results..
- Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl. Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl. Put in the freshly cooked noodles, add the toppings, and it's done. Use some of the noodle water as a flavor booster..
- The photo shows how the soup should look. I've topped it with a raw egg, stir-fried bok choy and pork chitterlings. The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich. It's kind of an Asahikawa-style ramen soup..
In the meantime, boil water in a large pot. Add chukamen noodles to the boiling water and cook for a few minutes, or follow package directions. I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. Dried fish doesn't need to be simmered for their flavors to be extracted and letting them steep will do quite a lot for the broth. Next off I started making the shoyu, soy sauce tare seasoning.
So that's going to wrap it up with this exceptional food hokkaido-style soy sauce ramen soup concentrate recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
