Craving authentic Japanese ramen but short on time? This Quick Shoyu Ramen recipe delivers the rich, savory umami of a classic Tokyo-style bowl in just 20 minutes! Forget complicated broths and lengthy cooking times; this recipe utilizes readily available ingredients to create a deeply flavorful shoyu (soy sauce) broth that’s surprisingly easy to master. Forget takeout – you'll be surprised how quickly you can whip up a restaurant-quality ramen experience at home.
This streamlined recipe focuses on building layers of flavor efficiently, utilizing pantry staples and readily available fresh ingredients. We’ll guide you through creating a perfectly balanced broth, cooking perfectly textured noodles, and assembling a bowl bursting with flavor. Ready to experience the joy of homemade ramen without the fuss? Let's dive into the step-by-step instructions!
Tools Needed
Ingredients
- Ground chicken thighs: 225g
- Onion: 1/2
- Ginger: 6g (approx. a knob)
- Vegetable oil: 1 tbsp
- Tamari soy sauce: 1 tbsp
- Baking soda: 1/16 tsp
- Japanese dashi: 4 cups
- Japanese soy sauce: 3 tbsp
- Gelatin powder: 5g
- Dried shiitake mushroom: 1
- Fresh curly ramen noodles: 220g (2 portions)
- White ramen egg
- Menma
- Chicken chashu
- Chopped scallions
- Narutomaki: few slices
Step-by-Step Instructions
Step 1. Building the Flavor Base
- Zero out a large pan on a scale. Add ground chicken, 60g of grated onion (about a quarter of a whole onion), and 6g of grated ginger.
- Add tamari soy sauce, vegetable oil, and baking soda. Cook over medium-high heat, breaking up the meat into small crumbs.
- Stir-fry until the liquid burns off and the meat browns, caramelizing the aromatics. Aim for a good maillard reaction without burning.
Step 2. Simmering the Broth
- Pour in dashi stock, remaining soy sauce, dried shiitake mushroom, and gelatin powder.
- Bring to a boil, skim off foam, and simmer for 10 minutes.
- Strain the broth, pressing on the solids to extract all the flavor. Save the solids for other dishes.
Step 3. Cooking the Noodles and Preparing the Bowls
- Boil noodles according to package directions (about 2-3 minutes).
- Warm bowls with boiling water, drain noodles, and add them to the bowls. Ladle the broth over the noodles.
Step 4. Garnishing and Serving
- Stir noodles and broth. Arrange toppings (chicken chashu, menma, narutomaki, ramen egg, scallions) on top.
- Serve and enjoy!
Read more: 15-Minute Japanese Curry Udon: Quick, Easy, & Delicious Weeknight Dinner
Tips
- Using ground chicken and grated aromatics maximizes surface area for faster browning and flavor development.
- Baking soda raises the pH, helping the broth brown faster.
- Gelatin powder provides the rich, thick texture typically achieved by hours of bone broth simmering.
- Undercook noodles slightly to prevent sogginess.
Nutrition
- N/A
FAQs
1. Can I use different types of soy sauce?
Yes! While regular soy sauce works great, you can experiment with dark soy sauce for a richer color and flavor, or a combination of both for a nuanced taste. Adjust the amount according to your preference.
2. What if I don't have mirin?
Mirin adds sweetness and depth. You can substitute with a teaspoon of sugar or a splash of dry sherry, but the flavor will be slightly different.
3. Can I make the broth ahead of time?
Yes! The broth can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.
So there you have it – a delicious and authentic-tasting shoyu ramen that’s ready in a flash. This recipe proves that incredible flavor doesn't require hours in the kitchen. Now go forth and enjoy your homemade bowl of ramen perfection!