Name: Japanese Shoyu Ramen
Total time: PT1500.0S
Yield: 1
Ingredients: 100 gram Ramen Noodles; 2 Dried Shiitake Mushroom; 30 gram Menma Pickled Bamboo; 30 gram Canned Sweet Corn; 30 gram Bean Sprouts; 1/4 teaspoon Fresh Ginger; 1 clove Garlic; 1/2 Spring Onion; 1 teaspoon Vegetable Bouillon Cube; 1 piece Dried Sea Kelp; 1 pinch Roasted Sesame Seeds; 1/4 teaspoon Salt; 1/2 tablespoon Sesame Oil; 1 1/2 tablespoon Light Soy Sauce; 1/6 sheet Nori Sheet; 1 pinch Chili Powder

Flavorful, easy, and comforting. This ramen is perfect for a quick weeknight meal.

Intermediate

Quick

Japanese Shoyu Ramen

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

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Ramen Noodles

gram

Dried Shiitake Mushroom

Menma Pickled Bamboo

Canned Sweet Corn

Bean Sprouts

Fresh Ginger

teaspoon

Garlic

clove

Spring Onion

Vegetable Bouillon Cube

Dried Sea Kelp

piece

Roasted Sesame Seeds

pinch

Salt

Sesame Oil

tablespoon

Light Soy Sauce

Nori Sheet

sheet

Chili Powder

Stove

Wash the {@0:} then soak them in 250 milliliters of boiling water until they expand and turn soft.

Wash the Dried Shiitake Mushrooms (2 N/A) then soak them in 250 milliliters of boiling water until they expand and turn soft.

Wash the Dried Shiitake Mushroom (2) then soak them in 250 milliliters of boiling water until they expand and turn soft.

Remove the shiitake mushrooms from the water. Keep the water and set aside. Squeeze out the excess water from the shiitake mushrooms and trim the stems.

Pour 250 milliliters of boiling water and the mushroom water from earlier into a medium saucepan. Add all the shiitake mushrooms, {@1:}, {@2:} and {@0:}. Cook for 10 minutes.

Pour 250 milliliters of boiling water and the mushroom water from earlier into a medium saucepan. Add all the shiitake mushrooms, Dried Sea Kelp (1 piece), Salt (1/4 teaspoon) and Vegetable Bouillon Cube (1 teaspoon). Cook for 10 minutes.

Pour 250 milliliters of boiling water and the mushroom water from earlier into a medium saucepan. Add all the shiitake mushrooms, Dried Sea Kelp (1 piece), Salt (1/4 tsp) and Vegetable Bouillon Cube (1 tsp). Cook for 10 minutes.

Meanwhile, combine {@0:}, {@2:}, {@1:}, {@6:}, {@4:}, {@3:} and {@5:} in a ramen bowl.

Meanwhile, combine Roasted Sesame Seeds (1 pinch), Spring Onion (1/4 N/A) [shredded], Light Soy Sauce (1 1/2 tablespoon), Garlic (1 clove) [minced], Fresh Ginger (1/4 teaspoon), Chili Powder (1 pinch) and Sesame Oil (1/2 tablespoon) in a ramen bowl.

Meanwhile, combine Roasted Sesame Seeds (1 pinch), Spring Onion (1/4), Light Soy Sauce (1 1/2 Tbsp), Garlic (1 clove), Fresh Ginger (1/4 tsp), Chili Powder (1 pinch) and Sesame Oil (1/2 Tbsp) in a ramen bowl.

Boil the {@0:} in water. For a cooking time, take away 1 minute from the instructions on the noodles’ packaging.

Boil the Ramen Noodles (100 gram) in water. For a cooking time, take away 1 minute from the instructions on the noodles’ packaging.

Boil the Ramen Noodles (100 g) in water. For a cooking time, take away 1 minute from the instructions on the noodles’ packaging.

Pour the noodles to a sieve, shake through to remove excess water and add them on top of the ramen bowl with the soy sauce mixture.

Once the broth is ready, remove the shiitake mushroom and kelp, then pour on top of the noodles.

Top the noodle with {@1:}, shiitake mushrooms (the ones from the broth), {@0:}, {@2:}, {@4:} and {@3:}.

Top the noodle with Canned Sweet Corn (30 gram), shiitake mushrooms (the ones from the broth), Menma Pickled Bamboo (30 gram), Spring Onion (1/4 N/A) [shredded], Nori Sheet (1/6 sheet) and Bean Sprouts (30 gram).

Top the noodle with Canned Sweet Corn (30 g), shiitake mushrooms (the ones from the broth), Menma Pickled Bamboo (30 g), Spring Onion (1/4), Nori Sheet (1/6 sheet) and Bean Sprouts (30 g).

Japanese Shoyu Ramen

4.5

25MINS

$4.02

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions