Japanese Shoyu Ramen- Shoyu Ramen Broth Recipe

This Japanese Shoyu Ramen was created with a homemade shoyu broth using dried shitake mushrooms and some aromatics.

Did you know that ‘Shoyu’ means soy sauce in Japanese? So simply translated, shoyu ramen, is basically ramen with a soy sauce-based broth. The broth is beautifully clear and brown colored and full of umami richness that it’s great without any chicken or beef stock, making it very vegetarian friendly!

I made this vegetarian with fried tofu, charred bok choy, Japanese soy eggs (no ramen bowl is complete without this! Recipe -here-), bean sprouts, shiitake mushrooms and some sesame seeds!

To make your own Japanese Soy Eggs:

Homemade Shoyu Broth:

2 tbs sesame oil
5 smashed or minced garlic
1 small ginger knob minced
1 sm onion sliced
1/4 cup soy sauce
5-8 shiitake mushrooms
2 tbs rice vinegar
1/2 tsp sugar
1/2 tsp salt
Black pepper
1 tbs soyu soup base
1 cup ramen water reserved

PREPARATION
1. In a pan heat up sesame oil and add garlic, onion and ginger and sauté until fragrant
2. Cook ramen according to packed in separate pot, the strain and reserve 1 cup of the ramen water
3. Add 5 cups water, dried shiitake, soy sauce, vinegar, sugar, black pepper to your sesame oil, garlic, ginger pot.
4. Add ramen 1 cup water reserved and put into broth and simmer 30 min
5. Strain ramen and put into bowl
6. Add veggies, sesame seeds, Japanese red chili oil to garnish to your ramen bowl, ladle hot broth on top and enjoy!

To cook bok choy:
Bok choy: olive oil on pan, cut in half and sear cut faced down until browned and add salt and pepper and set aside.

And, how cool are these ramen bowls from @officialkimicuisine ❤️👌?
Get them -here-.