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Shoyu Ramen

  • 30minutes
  • 2978calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, E
MineralsCopper, Natrium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (8 ounce) packages fresh Chinese noodles

  2. 1 finely chopped garlic clove

  3. 1 teaspoon finely chopped fresh ginger

  4. 1 teaspoon sesame oil

  5. 2 cups chicken soup base

  6. 1 cup kombu dashi stock

  7. 1 tablespoon sake

  8. 1 teaspoon salt

  9. 1 teaspoon sugar

  10. 3 tablespoons soy sauce

  11. 1/2 cup raw spinach

  12. 1/2 cup tofu , in small cubes

  13. 1/2 cup carrot

  14. 1/4 cup dried mushroom , broken in pieces

  15. 2 scallions , sliced, greens and 1/4 inch of white

Instructions Jump to Ingredients ↑

  1. Heat sesame oil in a deep pan.

  2. Saute chopped ginger and garlic in the pan.

  3. Lower the heat.

  4. Add stock to pan and bring to a boil.

  5. Add sugar, salt, sake, and soy sauce to the soup.

  6. Run the soup through a strainer. Return to pot.

  7. Add tofu, carrots, noodles and mushrooms. Heat through.

  8. Add spinach and scallions before serving.

  9. Spoon noodles and vegetables into individual bowls. Add broth.

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