Description
This vegetarian Bizentei Shoyu Ramen features fresh ramen noodles served in a flavorful broth with toppings.
Ingredients
Scale
- 2 packages (2 x 225g) fresh ramen noodles, preferred type
- 1 tablespoon (15ml) sesame oil, for cooking
- 1 clove garlic, minced
- 1 inch (2.5cm) piece ginger, peeled and minced
- 3 tablespoons (45ml) soy sauce, for flavor
- 1 tablespoon (15ml) cooking sake, for flavor
- 1 cup (240ml) dashi, for broth
- 2 1/2 tablespoons (37.5ml) mirin, for sweetness
- 1 cup (240ml) ramen water, reserved from cooking noodles
- 2 ramen eggs (optional), for topping
- menma (pickled bamboo), to taste
- dry nori sheets, for garnish
- chopped green onions, for topping
- ground white pepper, to taste
- 1 tablespoon (15ml) soy sauce, for extra flavor
- 2 1/2 tablespoons (37.5ml) mirin, for harmony
Instructions
- Simmer Broth & Flavor: Start by heating your dashi over medium heat until it is bubbling gently. You will know it is ready when it gives off a rich aroma and has a little shimmer on the surface. If it starts boiling furiously, just lower the heat. Avoid letting it overcook, as it could become too strong.
- Prepare Noodles: Cook your fresh ramen noodles in a separate pot until they have that perfect al dente bite. You will see them change from opaque to slightly translucent when they are ready. Keep an eye on them, and do not let them sit too long, or they might turn mushy.
- Mix Soy Sauce & Mirin: In a small bowl, whisk together the 3 tablespoons of soy sauce and 2 1/2 tablespoons of mirin until blended. You will want a nice balance of sweet and salty. If the mix tastes a bit off, adjusting with a little more soy sauce or mirin can make a wonderful difference. Just remember not to go overboard.
- Combine Broth & Sauce: Once your noodles and dashi are ready, stir in the soy sauce and mirin mix into the simmering broth. You should see a lovely color and smell that fills the air. Do not rush this step; let the flavors meld together nicely.
- Add Toppings: Top your ramen with sliced green onions, soft-boiled eggs, or nori. You will notice added texture and flavor coming from these toppings, making it visually stunning too. Be careful not to overload the bowl; a little goes a long way!
- Serve & Enjoy: Ladle your ramen into bowls and enjoy it warm with a satisfying slurp! You will feel warmth and comfort with every bite. Just remember to not burn your tongue at first; let it cool a bit before digging in.
Notes
- Storage Tips: Store the soup base in the refrigerator for up to 5 days, but do not save leftover ramen once assembled.
- Expert Tips: If the noodles become mushy, reduce cooking time and monitor them closely to achieve the ideal al dente texture. When the broth tastes overly salty, gradually mix in some reserved noodle water to mellow the flavor. For a richer broth, consider increasing the soy sauce or mirin to boost the overall taste profile. If you are missing toppings, try adding pickled bamboo, green onions, or a soft-boiled ramen egg to enhance your dish.
- Reheating Instructions: Reheat the broth gently on the stove over medium heat until heated through; do not let it boil.
- Serving Suggestions: Pair with gyoza and soy sauce for dipping. Serve with edamame sprinkled with sea salt. Enjoy with a side of seaweed salad.
- Recipe Variations: Add chashu for a traditional meat option. Include more vegetables like mushrooms and spinach. Make a vegetarian broth using vegetable stock instead of dashi.
- Ingredient Notes: Choose fresh ramen noodles for the best texture; dried ramen can also be used successfully. Substitute kombu dashi for a vegan version if needed, or use drinking sake for flavor instead of cooking sake.
Nutrition
- Serving Size: 1 bowl
- Calories: 397
- Sugar: 9.1g
- Sodium: 2532.4mg
- Fat: 11.2g
- Saturated Fat: 1.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54.8g
- Fiber: 2.3g
- Protein: 12.9g
- Cholesterol: 49.3mg