RECIPE
16 INGREDIENTS8 STEPS25MIN

Japanese Shoyu Ramen

4.7
3 Ratings
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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Flavorful, easy, and comforting. This ramen is perfect for a quick weeknight meal.

25MIN

Total Cooking Time

16

Ingredients
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
Ingredient List
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3.5 oz
Ramen Noodles
2
Dried Shiitake Mushrooms
3 1/2 Tbsp
Menma Pickled Bamboo
1/4 cup
Bean Sprouts
1/4 tsp
1 clove
Garlic , minced
1/2
Spring Onion , shredded
1 tsp
Vegetable Bouillon Cubes
1 piece
Small Dried Sea Kelp
Kombu
1 pinch
Roasted Sesame Seeds
1/4 tsp
1/2 Tbsp
Sesame Oil
1/6 sheet
Nori Sheets
1 pinch
Chili Powder
(optional)
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Directions

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Step 1
Wash the Dried Shiitake Mushrooms (2) then soak them in 250 milliliters of boiling water until they expand and turn soft.
Step 2
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.

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