Shoyu Soup (For Ramen)
Ready In: 30 mins
Serves: 2
Ingredients
- 2 garlic cloves, smashed
- 1 teaspoon ginger, finely chopped
- 1 teaspoon dark sesame oil
- 4 dried shiitake mushrooms (for a little more flavor soak some dried shitake mushrooms in the dashi or a little bit of hot water)
- 2 cups chicken stock
- 1 cup dashi stock
- 1 tablespoon sake
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons soy sauce
- chicken bouillon (to taste)
- ramen noodles
optional garnish
- cooked chicken pieces (optional) or chopped scallions (optional) or green onions (optional) or hard-boiled eggs (optional) or shoyu eggs (optional) or nori (optional)
Directions
- Heat sesame oil in pot (big enough for the soup), saute ginger and garlic until fragrant.
- Add chicken stock, dashi, chicken bouillon, sake, salt, sugar, soy sauce, and shitake mushrooms and bring to a boil.
- Add ramen noodles and cook in soup (usually about 3 minutes, or according to package instructions).
- Drain the noodles and arrange in bowls, add soup and garnish to taste.
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