Shoyu Ramen (Soy Sauce Ramen)

Name: Shoyu Ramen (Soy Sauce Ramen)
Total time: 1 h 10 min
Yield: Serves 2
Ingredients: Chicken wing tips (tebasaki) 6 (about 300 g); Chashu (Japanese roast pork, sliced) 4 fillets; Fresh Chinese noodles (ramen noodles) 2 packs; Japanese leek (naganegi) 1 stalk; Ginger 1 knob (about the size of your thumb); Seasoned menma (bamboo shoots) 40g; Nori (full sheets) 1/2 sheet; Water 1.5L; Water 2L; Water About 1 L; Sake (Japanese rice wine) 2 tbsp; Soy sauce 4 tbsp; Mirin (sweet rice seasoning) 1 tbsp; Salt 1/4 tsp; Sesame oil 1 tsp

💪 If you exercise

Serves 2 · About 1 hr 10 min (40 min of this is just simmering the soup on low heat)
Make soup from chicken wings, long green onion and ginger, and season it with soy sauce. A clean-tasting ramen made with fresh ramen noodles.

① Cut the ingredients→② Simmer the soup→③ Season the soup→④ Boil the noodles→⑤ Arrange on plates

What to buy

Meat

Chicken wing tips (tebasaki)6 (about 300 g)Chashu (Japanese roast pork, sliced)4 fillets

Noodles (chilled)

Fresh Chinese noodles (ramen noodles)Labeled for ramen or chuka soba2 packs

Vegetables

Japanese leek (naganegi)Green part for the soup, white part for the topping1 stalkGinger1 knob (about the size of your thumb)

Pickles & dry goods

Seasoned menma (bamboo shoots)40gNori (full sheets)1/2 sheet

Check what you already have

WaterFor the soup1.5LWaterFor boiling the noodles2LWaterFor warming the bowls (boil in a kettle)About 1 LSake (Japanese rice wine)2 tbspSoy sauce4 tbspMirin (sweet rice seasoning)1 tbspSalt1/4 tspSesame oil1 tsp

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How to make it

Cut the ingredients

About 5 min

Quickly rinse the chicken wings under running water and pat dry with paper towels
On the cutting board, cut the green part of the long green onion into pieces about 10 cm long (for the soup)
Cut 10 cm of the white part into 2–3 mm rounds from the end (for the topping)
Leave the skin on the ginger and cut 5–6 thin slices on the cutting board
Cut the nori in half with kitchen scissors

How to tell it's doneThe wings are patted dry, and the onion (2 kinds), ginger and nori are each set apart.

Be carefulAfter touching raw chicken, wash your hands and the cutting board before cutting the onion.

Simmer the soup

High → Low heatAbout 40 min

Put 1.5 L water, the wings, the green part of the onion, the ginger and 2 tbsp sake in a large pot over high heat
When it boils, turn to low heat. Skim off the gray foam (scum) that comes to the top with a ladle 3–4 times and throw it away
Set the lid on at an angle and simmer 40 minutes, with the surface gently bubbling

How to tell it's doneThe wing meat falls off the bone when you press it with cooking chopsticks. No pink inside. The soup is light gold.

Be carefulIf you keep it at a hard boil, the soup gets cloudy and too much boils away. Keep it on low heat.

Strain the soup and season it

Medium heatAbout 3 min

Set a colander over another pot or bowl and strain the soup. The wings, onion and ginger stay in the colander
It is OK if about 800 ml of soup is left. If there is less, add water to make 800 ml
Put the soup back in the pot, add 4 tbsp soy sauce, 1 tbsp mirin and 1/4 tsp salt, and heat over medium heat
When it boils, taste it. If it is too mild, add salt a pinch at a time. Turn to very low heat to keep it warm

How to tell it's doneThe soup is a clear soy-sauce brown, and when you taste it, it seems a little strong (it becomes just right with the noodles).

Be carefulThe soup in the pot is hot. When straining, hold the pot with both hands and pour a little at a time. You can shred the wing meat and put it on top.

Warm the bowls and boil the noodles

High heatAs the package says (about 1 1/2–2 min)

Pour hot water (boiled in a kettle) into 2 bowls to warm them
Put 2 L water in another pot and bring to a boil over high heat
Loosen the noodles with your hands as you add them, then separate them lightly with cooking chopsticks. Boil for the time on the package
While they boil, pour the hot water out of the bowls

How to tell it's doneEat 1 noodle: it has no hard center. Right away, drain in a colander and shake it up and down 3–4 times to drain the water.

Be carefulNoodles get soggy fast. Have the soup, toppings and bowls ready before you start boiling.

Arrange on a plate

Right away

Put 1/2 tsp sesame oil in each warm bowl and pour in 400 ml of hot soup each
Add the drained noodles and line them up with cooking chopsticks
Top each with 2 slices of chashu, 20 g menma, the sliced onion and 1 sheet of nori

ReadyEat while it is still steaming.

📚 Learn more about this dish

🥬 Ingredient guide

Sesame oil Mirin Naganegi (Japanese leek)Shoga (ginger)Shoyu (soy sauce)

🔪 Cutting & cooking tips

Aku (scum)Boiling Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)Koguchi-giri (thin rounds)Wa-giri (rounds)

If it didn't work out

The soup got cloudyIt was boiling hard in step 2. Next time, turn to low heat as soon as it boils. It does not change the taste much.

The flavor is weakNot enough salt when you tasted in step 3. Add soy sauce to each bowl 1/2 tsp at a time and stir.

The noodles are too softBoiled too long, or it took too long from boiling to serving. Next time, taste 1 noodle 30 seconds before the package time.

The soup is lukewarmThe bowls were not warmed. Next time, put hot water in the bowls in step 4.

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Made by YUU, a teen who loves cooking → About me