Shoyu Ramen

Here's another recipe Tyler picked out for us. It was good, but to me it was just way too salty. We even added more water to the mix after we tasted it and it was still too much for me. The boys ate it and liked it, but yeah, make sure to get low sodium everything. 

• 4 packages fresh ramen noodles
  
• 1 Tbsp sesame oil
• 1 clove garlic, minced
• 1-inch piece ginger, peeled and minced
• 1/4 cup reduced sodium soy sauce
• 1 Tbsp cooking sake
• 1 cup dashi
• 2 1/2 Tbsp mirin
• 1 1/2 cups ramen water (the water the ramen noodles are cooking in)

Optional toppings

• 2 ramen eggs
• menma - pickled bamboo
• dry nori sheets
• chopped scallions
• ground white pepper

In a small pot over medium high heat, add sesame oil, garlic, and ginger. Sauté for 2 minutes or until fragrant. Add the soy sauce, sake, dashi, and mirin and bring to a boil. Lower the heat, cover and simmer on low for 15 minutes. Set aside. 

Bring a medium pot of water to boil. Add ramen noodles to the boiling water and cook according to the package directions. For fresh noodles, it shouldn't be more than 2-3 minutes. Before draining the noodles, reserve 1 1/2 cups water and add it to the soup mixture. Stir.

Drain the noodles and divide them among four bowls. Pour soup into bowls and add desired toppings. Serve immediately. 

Serves 4

Prep Time: 5 minutes

Total Time: 25 minutes

Recipe from PickledPlum.com