Japanese Shoyu Ramen

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3.5 oz

Ramen Noodles

2

Dried Shiitake Mushrooms

3 1/2 Tbsp

Menma Pickled Bamboo

3 Tbsp

Canned Sweet Corn

1/4 cup

Bean Sprouts

1/4 tsp

Minced Fresh Ginger

1 clove

Garlic , minced

1/2

Spring Onion , shredded

1 tsp

Vegetable Bouillon Cubes

1 piece

Small Dried Sea Kelp

or Kombu

1 pinch

Roasted Sesame Seeds

1/4 tsp

Salt

1/2 Tbsp

Sesame Oil

1 1/2 Tbsp

Light Soy Sauce

1/6 sheet

Nori Sheets

1 pinch

Chili Powder

(optional)

Cooking Instructions

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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.

Step 3

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