This recipe uses another traditional ramen ingredient, namely menma (Manchurian wild rice stems), which I love. Along with fishcake (naruto), spinach, lard, and green onion or Japanese leek, the garnishes add a nice touch to the salt flavoring. This is part of the “Art of Ramen” series. The basic chicken stock for ramen that’s used
This is a traditional, yummy and simple Soy Sauce flavoring for Ramen noodles. Directions: 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.
Directions: Mash the onion and garlic together. Melt the lard in a frying pan and add the raiyu. Put in the onion/garlic mixture and sauté for 2 to 3 minutes. In a small bowl, combine the misos, soy sauce and sesame oil. Add to the frying pan and cook over medium heat for 5 to 10 minutes, stirring occasionally, until thickened and bubbly. Set aside to cool. If refrigerated, it will keep for a few days.