Japanese🍜 Noodles & pasta

Garlic Shoyu Ramen

Name: Garlic Shoyu Ramen
Yield: 1 servings
Cuisine: Japanese
Ingredients: 480 ml Double broth (prepared separately); ~3-4 tbsp Pork lard; ~1 tbsp Vegetable oil; ~8-10 cloves Garlic cloves; ~1 tsp Sesame oil; ~½ tsp Sugar; ~½ tsp Salt; ~3 tbsp Soy sauce; ~2 tbsp Mirin; ~2 tbsp Sake; 1 cup Broth; ~2 portions Ramen noodles; 1 Chashu (braised pork); 2 Soft-boiled eggs (Ajitsuke Tamago); ~¼ cups Menma (pickled bamboo shoots); ~2-3 Spring onion; 1 Nori (seaweed sheet)

🍽 Serves 1

A classic Tokyo-style shoyu ramen, one of the four basic ramen styles. It features a rich double broth seasoned with a balanced soy sauce and salt tare, topped with aromatic garlic lard.

Adapted from a video by Adam Liaw

RAMEN SCHOOL #7 | How to Make Garlic Shoyu Ramen | 醬油ラーメン

Watch on YouTube

Ingredients

Double broth (prepared separately)480 ml
Pork lardSkimmed from the top of the broth~3-4 tbspest.
Vegetable oilTo help start the rendering process~1 tbspest.
Garlic clovesLightly crushed, not chopped~8-10 clovesest.
Sesame oil~1 tspest.
SugarFor the tare~½ tspest.
SaltFor the tare, to balance the saltiness of soy sauce~½ tspest.
Soy sauce

Steps

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1
Prepare the garlic lard: Combine pork fat, a touch of vegetable oil, and lightly crushed garlic cloves in a pot. Heat on low to slowly render the fat.
2
Once the fat has partially rendered, increase the heat slightly to brown the garlic pieces until deep golden and toasty. Add a touch of sesame oil at the end.
3
Prepare the tare (seasoning sauce): In another pot, combine sugar, salt, soy sauce, mirin, sake, and 1 cup of broth. Heat over medium until the sugar and salt dissolve completely.
4
Heat the main broth in a pot on the stove, ready to serve.
5
Warm the serving bowl by heating it in the hot broth.
6
Cook the noodles: Add ramen noodles to boiling water and cook for 3 minutes. Stir occasionally with long chopsticks to prevent sticking together.
7
Season to taste: Place the warmed bowl down and pour in 480 ml of broth. Add tare gradually, starting with about 20 ml, taste, and continue adding until well seasoned.
8
Pour in the garlic lard: Add the heated garlic-infused lard to the soup, allowing it to float on the surface.
9
Add the cooked noodles: Transfer the drained noodles to the bowl. Pick them up once with chopsticks and lay them back down to align them and give the soup a final stir.
10
Arrange toppings: Place the grilled chashu, soft-boiled egg halves, menma, and chopped spring onion on top of the noodles. Finish with nori squares on the surface.

Garlic Shoyu Ramen

Ingredients

Steps

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