Shoyu ramen, japanese soup recipe
Shoyu ramen soup recipe, ready in less than 30 minutes! Flavorfull broth garnished with Kombu (dried seaweed), leek, garlic, ginger and soy sauce.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Steamer basket
- Slotted spoon
- Mixing bowl
- Ladle
- Colander
- Kitchen timer
- Serving bowl
- Tongs
- Kitchen shears
- Paper towel
- Fork
Ingredients
- 1 liter of homemade chicken broth
- 100 ml of water
- 1 leek
- 10 g fresh ginger
- 2 garlic cloves
- 40 g of soy sauce
- 2 eggs
- 150 g of noodles
- 1 tbsp of kombu (dried kelp)
- Nori for garnish
- Black sesame
- A handful of edamame
- Scallions, thinly sliced, for garnish
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