This is a traditional, yummy and simple Soy Sauce flavoring for Ramen noodles.
This is part of the “Art of Ramen” series. The basic chicken stock for ramen that’s used in this recipe is also part of this series.
Soy Sauce Flavoring for Ramen Soup
- 2 large garlic cloves peeled
- 2 knobs ginger peeled
- 1 Japanese leek white part only
- 4 tablespoons mirin sweet sake
- ½ cup + 2 tablespoons low-sodium soy sauce
- ¼ cup + 2 tablespoons sake
- 5 cups strained chicken stock
- Mash the garlic, ginger and leek together. Mix together the mirin, soy sauce and sake. Add all the ingredients to a small saucepan and let cook slowly, over low heat, for five minutes. Combine the soy sauce flavoring with hot stock.
- Place garnishes on top of the cooked noodles in the soy sauce flavored soup. Add ½ teaspoon lard to each serving and serve piping hot.
Want More Ramen Recipes?
Check out the Art of Ramen post with the history or ramen, ramen cooking tips, and all 5 reciepes in the Art of Ramen series:
The Art of Ramen: “Tampopo,” Ramen history and more
In Juzo Itami’s definitive movie on ramen, “Tampopo,” a woman fights for her economic survival by learning the art of ramen (Chinese noodles in soup) making. Kitakata, Fukushima Prefecture, the local economy survives due to the largest concentration of ramen shops in Japan. Why? Ramen is a successful Chinese import, made from wheat flour, eggs,…
Continue Reading The Art of Ramen: “Tampopo,” Ramen history and more
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