The soup that we cook today comes from Japan. SHOYU is soy sauce. Shoyu ramen has broth made with soy sauce. Soy sauce is added to a pot of bones (usually chicken), vegetables and water, and everything is simmered together to make a light brown broth.
However, on this occasion and with the intention to have a full of flavors soup in the shortest possible time, I have used chicken broth that I had in the freezer. But don’t worry, the result is a flavorfull broth garnished with Kombu (dried seaweed), leek, garlic, ginger and soy sauce. Recipe ready in less than 30 minutes!
I have always been fascinated by asian cuisine and its flavors. As I have been telling you in social networks, this summer we have been travelling around Vietnam (from north to south) and Cambodia. We have eaten the typical food of each region that we have visited: and a lot of soups! Pho soup at breakfast, lunch and dinner time. So much so, that we have hardly been a week and a half here and I miss to eat soup at all times. Hence, today I need cook and eat a soup with Asian flavors.
Today I wanted to show you how to cook an easy and quick asian recipe. The perfect soup for those fall or winter nights that you fancy a hot meal without spend a lot of time in the kitchen.
Ingredients for shoyu ramen soup (serves 2):
- 1 liter of homemade chicken broth
- 100 ml of water
- 1 leek
- 10 g fresh ginger
- 2 garlic cloves
- 40 g of soy sauce
- 2 eggs
- 150 g of noodles
- 1 tbsp of kombu (dried kelp)
- Nori for garnish
- Black sesame
- A handful of edamame
- Scallions, thinly sliced, for garnish
How to make shoyu ramen:
In a saucepan over medium heat, combine the chicken broth, water, leek (cut in half), kombu, garlic (a little crushed to release the flavor), sliced ginger and soy sauce. Let boil and cook it toguether for about 8 minutes. Remove from heat.
Meanwhile, cook the edamame for 5 minutes on a steamer.
Place the eggs in a small saucepan and cover with cold water. Bring the pot to a boil and let cook 4 minutes. When the 4 minutes are up, quickly transfer the eggs to a bowl of ice water to stop the cooking process. When the eggs are cooled, lightly crack the shell and peel them.
Finally, cook your noodles according to the package directions and drain it.
Assembly: shoyu ramen
Divide the noodles among two bowls. Add steamed edamame to the side.
Place two sheets of nori in each bowl.
Serve the hot stock into each bowl over the noodles.
Slice the eggs in half and place one egg in each bowl. Be careful not to spill the liquid yolk .
To end, sprinkleblack sesame and scallions to taste.
