Shoyu Ramen

Name: Shoyu Ramen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Asian, Japanese
Ingredients: 142 grams baby spinach, steamed; 2 kilograms chicken necks and backs; 118 milliliters ounces fresh ginger, thinly sliced; 4 garlic; 4 soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin sweet rice wine; 1 inch 12-by of kombu, seaweed; 1 leek, halved lengthwise; 1 kilograms pork baby back ribs, cut into 4 sections; 907 grams boneless pork shoulder butt, trimmed and tied; 8 servings Salt; 2 sheets thinly sliced scallions, 2 sheets of quartered nori for garnishing and seasoning dried seaweed rice vinegar and togarashi Japanese chile powder; 59 milliliters shoyu or other soy sauce; 8 servings Shoyu or other soy sauce, for seasoning and brushing; 1 Tbsp vegetable oil; 4 water

The recipe Shoyu Ramen could satisfy your Japanese craving in roughly 45 minutes. Watching your figure? This gluten free and dairy free recipe has 1035 calories, 101g of protein, and 65g of fat per serving. This recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a pretty expensive main course. Head to the store and pick up , water, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Make the Broth: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.

Ingredients you will need

Whole Chicken

Garlic

Ginger

Broth

Shoyu

Water

Leek

Ribs

Equipment you will use

Pot

Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface.

Ingredients you will need

Boston Butt

Broth

Ribs

Salt

Cooking Oil

Equipment you will use

Pot

Frying Pan

Transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.

Ingredients you will need

Boston Butt

Broth

Ribs

Return the broth to the pot.

Ingredients you will need

Broth

Equipment you will use

Pot

Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes.

Ingredients you will need

Kombu

Let cool, then chill and refrigerate the broth overnight.

Ingredients you will need

Broth

The Next Day, Prepare the Ramen: Preheat the broiler. Skim the fat off of the broth and discard the kombu. Bring the broth to a simmer. Season with shoyu and keep hot.

Ingredients you will need

Broth

Kombu

Ramen Noodles

Shoyu

Equipment you will use

Broiler

Untie the pork butt and slice it across the grain 1/3 inch thick.

Ingredients you will need

Boston Butt

Grains

Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.

Ingredients you will need

Cooked Pork

Shoyu

Meat

Ribs

Equipment you will use

Baking Sheet

Divide the cooked noodles among 8 bowls and ladle 1 1/2 cups of broth into each one.

Ingredients you will need

Cooked Pasta

Broth

Equipment you will use

Bowl

Ladle

Add the spinach in piles.

Ingredients you will need

Spinach

Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori.

Ingredients you will need

Boston Butt

Green Onions

Egg

Nori

Equipment you will use

Bowl

Serve the ramen immediately, passing the rice vinegar and togarashi at the table.

Ingredients you will need

Rice Vinegar

Ramen Noodles

Equipment

Ingredients

Servings:

142grams

baby spinach, steamed 2kilograms

chicken necks and backs 118milliliters

ounces fresh ginger, thinly sliced 4

garlic 4

soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin sweet rice wine 1inch

12-by of kombu, seaweed 1

leek, halved lengthwise 1kilograms

pork baby back ribs, cut into 4 sections 907grams

boneless pork shoulder butt, trimmed and tied 8servings

Salt 2sheets

thinly sliced scallions, 2 sheets of quartered nori for garnishing and seasoning dried seaweed rice vinegar and togarashi Japanese chile powder 59milliliters

shoyu or other soy sauce 8servings

Shoyu or other soy sauce, for seasoning and brushing 1Tbsp

vegetable oil 4

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Tanian et Vincent Careme Terre Brulee Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.