Monday, November 24, 2008
Guest Post: Quick and Easy Shoyu Ramen
This recipe comes from my friend Cheryl. We both belong to an email list and there was a discussion recently about healthy vs. unhealthy ramen. Most people don't know that there is a healthy version, but Cheryl, being the wealth of information that she is, let us all know about the "good" kind. Here's a recipe from her that looks fantastic. You can find her at Hapamama's Weblog. Thanks for this, Cheryl!
For most Japanese-Americans and starving college students, instant ramen is something of a pantry staple. In Japan, the ramen you would find in a ramen restaurant is a very different dish than the “Oodles of Noodles” that we're familiar with here in North America. Here's a quick and easy version of the kind of ramen you would find in a ramen shop in Japan.
Quick and Easy Shoyu Ramen
15-18 oz Chuka Soba cooked to package directions (see notes for substitutions)
3 cloves garlic, minced
1 tbsp grated fresh ginger
7 cups chicken or vegetable broth
1 cup water
3 tbsp mirin (or 3 tbsp sake + 1 tbsp sugar see notes for substitution)
½ cup soy sauce (use a naturally brewed one, recommend Kikkoman or Yamasa)
½ cup chopped green onion
shredded nori (optional)
Put the water, chicken broth, soy sauce, garlic, mirin and ginger in a pot and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes.
Put the cooked noodles into a bowl. Ladle the broth over the noodles to the desired amount. Top with chopped green onion and shredded nori if desired.
If you can not find Chuka Soba, you could substitute the same amount of chow mein noodles (not the deep fried/crunchy ones) or thin spaghetti cooked slightly past the al dente stage.
Another substitute for mirin is sherry, or even just sugar