Shoyu Ramen
Ingredients
Ramen Soup
-
2½
cups
water
-
3
tsp
torigara soup
-
1
clove
garlic
-
3
slices
ginger
-
2
inch
scallions
-
4
tsp
soy sauce
Noodles & Toppings
-
2
portions
ramen noodles
-
4
cups
water for cooking noodles
-
2
soft boiled eggs
soft boiled eggs
-
4-5
pieces
Menma bamboo shoots
-
10
g
bean sprouts
-
1
tsp
sliced scallions
-
2
sheets
nori
Instructions
- Boil 2½ cups of water with torigara soup powder, crushed garlic, ginger slices, and scallions.
- Add soy sauce when it boils and turn the heat off.
- Strain the garlic, ginger, and scallions, and pour the soup into 2 ramen bowls.
- Cook the noodles for 3 minutes until al dente.
- Drain the cooking water from the noodles.
- Add the noodles to the bowls of soup.
- Top with your choice of toppings and stick nori seaweed sheets on the side.
- Serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
560
Total fat
5g
Total carbohydrates
106g
Total protein
2g
Sodium
1088mg
Cholesterol
0mg
You might also like