Print-Japanese Ramen (Shoyu/Miso base broth)


Main :

  • Any Chinese-style wheat noodles is fine, example – Pan Mee.
  • Broth  – Any bones and the normal suspect variety of Vegetables. Here, The VianD has Chicken bones, a small piece of smashed Ginger, Cabbage, Onion, red Carrot, Scallion, Potatoes – all roughly chopped and Tung Choy (preserved Veges). And a piece of Pork Belly (not in pict.).

Toppings :

  • Lots of finely sliced Scallion, sliced Fish Cake, sliced Seafood Tofu, sliced Crab-stick, green Veges and flavored Pork belly.
  • Pork Belly Marinate – Light Soy (preferably Japanese Soy, Shoyu), cooking wine such as Mirin (Japo rice wine) or Shaoxing wine (Chinese rice wine), a pinch of Salt, Sugar and white pepper. All to Taste.

Seasoning :

  • Salt, Sugar, Miso paste, White pepper, a touch of Oyster sauce and a dash of Sesame oil and Mirin/Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Start by bringing a pot of water to boil, add Chicken bones and Pork Belly, let it boil on high heat. Sieve of unwanted impurities on the surface (keep doing doing till clear).  Add the rest of Broth Ingredients and bring to boil. Turn heat to low and let it gentle simmer for at least 2-3 hrs or till everything kindda breakup. ** Important – After about an hr of simmering, fish out the Pork Belly **. When done, sieve out everything and U should get a pot of light brownish clear soup. Add the Seasoning Ingredients. Set aside.

** Note – Japanese Chashu (Pork Belly) is made by simmering rolled-up pork loin/belly in a sweet soy broth for several hours. The VianD came out with this simplified version..LoL After fishing out the Pork Belly from the broth, while it is still hot, add the Marinate Ingredients. Technically, it’s best to have the whole piece of Pork Belly submerge in the marinate liquid to ensure even marinating, but it will be too wasteful, so simply turn the meat occasionally. Set aside for at least an hr, or longer for better flavors.

When ready to serve, heat up a large pot of water till bubbling hot. Boil the Noodles till Al dente (when the Noodles floats to the top, its cooked). Over-cooked Noodles are bad noodles !!!Run over tap water to stop cooking and get rid of excess starch, drain really well. Reboil the broth. Place Noodles in bowl and add toppings and sliced Pork Belly. Drizzle a little Sesame oil. Adding boiling hot broth and ur bowl of “Japanese Ramen (Shoyu/Miso base broth)” is ready to be served hot immediately !!!


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