Recipe: Delicious Hokkaido-style Soy Sauce Ramen Soup Concentrate

Recipe: Delicious Hokkaido-style Soy Sauce Ramen Soup Concentrate Delicious, fresh and tasty.

Hokkaido-style Soy Sauce Ramen Soup Concentrate. Nissin RAOH Umami Miso Ramen is loaded with the wonderful earthy flavor of miso and comes with broad This is a quick way to get the rich meaty flavor of the pork, as well as some fat into the soup. RAMEN｜Soy sauce soup. Смотреть позже. Поделиться. I really want you to try and enjoy Japanese food at your home!

One of the best non-fried ramen with soy sauce flavour in Japan.

This shoyu (soy sauce) ramen recipe is quick and easy.

It uses chicken stock and chukamen noodles for a relatively light soup that is salty and tangy.

You can cook Hokkaido-style Soy Sauce Ramen Soup Concentrate using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hokkaido-style Soy Sauce Ramen Soup Concentrate

1. It’s 100 grams of Ground pork.

2. It’s 1 of packet Bonito flakes.

3. Prepare 180 ml of Whole soy bean soy sauce.

4. You need 1 piece of Kombu (or use kombu tea).

5. You need 2 of pieces Ginger.

Other common categories include shio, tonkotsu, and miso ramen.

Among these, the soy sauce version is noted for its curly noodles and tangy, salty.

Shoyu Tare is the soy sauce seasoning and concentrated flavor base used in Japanese Shoyu Ramen.

It is the concentrated base that enhances the soup by adding salt and flavor.

Hokkaido-style Soy Sauce Ramen Soup Concentrate instructions

1. Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy..

2. The meat juices will come out and be cloudy at first, and then turn transparent. Lower the heat, and stir fry until browned..

3. If you brown the meat too much, it wont taste good, but just keep cooking it until it's browned all over and cooked through. This is done to add the fat and flavor of pork to the soup..

4. Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol. Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order. When the soy sauce has heated, turn the heat down low so that it doesnt boil..

5. Add 1 packet of bonito flakes, a piece of kombu and grated ginger. Simmer for about 5 minutes and its done. Let it rest for more than a day for best results..

6. Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl. Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl. Put in the freshly cooked noodles, add the toppings, and its done. Use some of the noodle water as a flavor booster..

7. The photo shows how the soup should look. Ive topped it with a raw egg, stir-fried bok choy and pork chitterlings. The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich. It's kind of an Asahikawa-style ramen soup..

Therefore, shoyu ramen is a noodle soup with a savory broth that utilizes soy sauce as its flavor blueprint.

Coming down to the middle of the country, you'll find Tokyo ramen, typically having a concentrated flavor essence based on soy sauce.

A wide variety of ramen soup concentrate options are available to you, such as certification We are a new sauce manufacturing company located in Singapore.

This miso ramen soup tastes much better than the soup base that comes with the package.

I believe white pepper powder is a magical spice in Chinese-style soups and fried rice.