How to make Shoyu Ramen 醤油ラーメン

This Shoyu Ramen recipe is inspired by Ramen Nagi in Japan, that boasts an amazing dried fish broth using Niboshi (Dried Sardines) as the main soup stock. Ramen Nagi uses many different kinds of dried fish to make their signature soup to produce rich natural umami.

For my recipe, I used a mix of dried fish to make dashi and added it to a pork and chicken soup base. The rich soup is topped with a simple shoyu tare (sauce) as well as pork loin chashu and various toppings. Noodles are handmade and absorbs the soup broth nicely to maximise flavours. The result is an aromatic, deep tasting ramen with a clear soup broth that is easy on the palette yet highly addictive.

As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.

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You can also purchase some of the items used here:
RAMEN KAONASHI STORE - https://ramenkaonashi.stores.jp

Noodle Machine - https://amzn.to/3cposnX
Dried Shitake Mushroom - http://bit.ly/3nkqESU
Rice Vinegar - https://amzn.to/3hfh54
Koikuchi Shoyu - http://bit.ly/3oqRJVU
Usukuchi Shoyu - https://amzn.to/37AfYH
Digital Cooking Thermometer - https://amzn.to/2Uud176

*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :)
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Video BGM by Ramen Kaonashi
HP : http://ramenkaonashi.com
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Patreon:   / ramenkaonashi  
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