Everyone goes through a ramen phase at least once in their life. A
staple for college kids wanting to eat on the cheap, dried ramen packets
are a timeless delicacy. However, they aren’t the most nutritious
choice. This nutrient-dense, elevated recipe for
Shoyu Ramen
brought me back to my college days. It has a deep, rich soy broth,
chewy wheat noodles, and a medley of fun toppings. If you are looking
for a dish that is as fun to look at as it is to eat, Shoyu (Japanese
soy sauce) Ramen is the perfect choice.
Shoyu Ramen starts off by making the soy broth. To save time, I
subbed in store-bought chicken stock for homemade since I pretty much
always have cans of stock in my pantry. Kombu (dried kelp), leek,
garlic, ginger, and soy sauce give the stock a deeper, richer flavor. As
an added bonus, minimal knife work is involved! Simply cut the leek in
half, give the garlic a little crush to release the flavor, and slice
the ginger. Then just toss all the ingredients to the pot and bring it
to a boil.
The next step is to braise
the pork shoulder.
Season it well with salt and pepper, brown all sides in a hot pan, and
add the shoulder to the boiling stock. Reduce the stock to a simmer, and
braise the pork, covered, for about 2 hours. As it cooks, skim any
visible fat off the surface of the stock to give it a clearer look and
flavor. When the pork is tender, transfer it to a platter to rest,
strain the stock, and discard the solids. To give the pork an extra
Asian touch and interesting textural component, slice the rested pork
across the grain into thin slices. Brush the slices with soy sauce on
both sides, transfer to a baking sheet, and broil the slices on high for
3 minutes to crisp up the exterior.
The soft-boiled eggs are arguably the showstopper of the dish. To achieve the gorgeous,
slightly runny yolk,
simply place the eggs in a small pot and cover with water. Bring the
pot to a boil and immediately turn off the heat, setting a timer for 4
minutes. When the 4 minutes are up, quickly transfer the eggs to a bowl
of ice water to stop the cooking process. When the eggs are cooled,
lightly crack the shell and peel them.
The final step to make this Shoyu Ramen is to cook the noodles. I
found dried ramen noodles at my local Asian market, but if you can’t
find them,
any thin wheat pasta
will do the trick. Cook your noodles according to the package
directions and divide them among four bowls. Ladle 1 1/2 cups of the hot
stock into each bowl and add a handful of spinach, allowing it to wilt.
Slice the eggs in half and place one half in each bowl. Evenly
distribute the pork, then garnish with scallions, sesame seeds, and
nori.
Enjoy a comforting bowl of homemade ramen on a chilly evening or the next time you’re reminiscing your college days.
Shoyu Ramen
Serves: 4
1 large leek, halved lengthwise
1 ounce fresh ginger, thinly sliced (1/4 cup)
2 cloves garlic, crushed
2 quarts low sodium chicken stock
1 quart water
1/4 cup shoyu or other soy sauce
1 tablespoon vegetable oil
1 1/2 pounds boneless pork shoulder butt, trimmed
Salt and pepper
1 12-by-2-inch piece of kombu (dried kelp)
12 ounces dried ramen noodles or other thin wheat noodle
4 large eggs
2 cups spinach, packed
Nori, cut into strips, for garnish
Scallions, thinly sliced, for garnish
Black sesame seeds, for garnish
- In a large stockpot, combine the chicken stock, water, leek, kombu, ginger, garlic, and shoyu. Bring to a boil.
- Meanwhile, in a skillet, heat the oil. Season the pork butt with
salt and pepper and brown it well on all sides over high heat, 12
minutes; transfer to the stockpot. Simmer the broth and pork, covered,
over moderately low heat for 1 1/2-2 hours, until the pork butt is just
tender; skim any scum that rises to the surface. Transfer the pork butt a
platter and allow to rest. Strain the broth and discard the remaining
solids.
- Return the broth to the pot and keep warm over low heat.
- Place the eggs in a small pot and cover with cold water by an inch.
Bring to a boil over high heat and immediately turn off the heat. Allow
the eggs to sit in the pot for exactly 4 minutes. Next, quickly transfer
the eggs to a bowl of ice water to stop the cooking process. Allow to
cool for 3 minutes and peel.
- Preheat the broiler. Slice the pork butt across the grain into
1/4-inch thick slices. Arrange the slices on a baking sheet and brush
slices both sides with soy sauce. Broil 8 inches from the heat for 3
minutes, turning once, until the meat is crisp; keep warm.
- Cook noodles according to package directions and divide among 4
bowls and ladle 1 1/2 cups of broth into each one. Add the spinach in
piles. Cut each egg in half lengthwise and set a half in each bowl.
Arrange slices of pork butt in each bowl and garnish with the scallions,
nori, and sesame seeds. Serve the ramen immediately, passing the rice
vinegar and togarashi at the table.
