Munchings: Shoyu Ramen
Originally published at Curious Zoology. You can comment here or there.
So I haven’t written anything for a long while. It’s because I didn’t really do anything for a long while and let things slip away from me (like that 28 Project, which I swear I will catch up on, so please totally believe me…).
My life has been surrendered to online multiplayer Gears of War 3. So good, but I’m not here to list all the ways that it is wonderful.
No, instead my peace offering for being missing for the last month is a recipe for shoyu ramen that I made tonight. It’s probably not anything close to actual ramen, but I’m not anything close to be a trained Japanese ramen chef, so I’m pretty happy with the results.
Simple Shoyu Ramen
2 Servings
* 2 servings of Chakumen noodles
* 2 cups broth (vegetable or chicken depending on your preference)
* 1 cup water (or more depending on your saltiness preference)
* 1 cup dashi stock
* 1 clove garlic, finely chopped
* 1 tsp ginger, finely chopped
* 1 tsp sesame oil
* 1 tsp sugar
* 2 tbsp soy sauce
* 1/2 tsp chili oil
* 1/2 block extra firm tofu, cut into small cubes
* 1/2 onion, sliced
* 1 green onion, sliced
Heat sesame oil in a pot and saute chopped ginger and garlic. Add broth, water and dashi soup stock in the pan and bring to a boil. Add onion, tofu, sugar, soy sauce and chili oil and bring to a boil again.
Noodles can be boiled separately or with the soup. It should only take a few minutes for the noodles to cook, so only begin them close to serving.
Top with sliced green onion.
Enjoy!
