Steps to Cook Appetizing Hokkaido-style Soy Sauce Ramen Soup Concentrate

Hokkaido-style Soy Sauce Ramen Soup Concentrate Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Nissin RAOH Umami Miso Ramen is loaded with the wonderful earthy flavor of miso and comes with broad This is a quick way to get the rich meaty flavor of the pork, as well as some fat into the soup. Myojo concentrate Soy Sauce soup base for Japanese style ramen.

Here is the best “Hokkaido-style Soy Sauce Ramen Soup Concentrate” recipe we have found until now. This will be smell and look delicious.

Ingredients of Hokkaido-style Soy Sauce Ramen Soup Concentrate

1. You need 100 grams of Ground pork.
2. You need 1 of packet Bonito flakes.
3. It’s 180 ml of Whole soy bean soy sauce.
4. Take 1 piece of Kombu (or use kombu tea).
5. It’s 2 of pieces Ginger.

Shoyu ramen soup made with taste and flavor of Hokkaido ramen unique produced by blending the flavor of "shoyu, pork and chicken" to the herbs fried in plenty fat.One of the best non-fried ramen with soy sauce flavour in Japan.Dosanko ramen or Hokkaido ramen is the combination of miso and tonkotsu broth.Furthermore, to be called a Dosanko style ramen, the soup and broth must be cooked in a Chinese wok with other vegetables I like Shoyu Ramen.

Hokkaido-style Soy Sauce Ramen Soup Concentrate step by step

1. Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy..
2. The meat juices will come out and be cloudy at first, and then turn transparent. Lower the heat, and stir fry until browned..
3. If you brown the meat too much, it won't taste good, but just keep cooking it until it's browned all over and cooked through. This is done to add the fat and flavor of pork to the soup..
4. Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol. Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order. When the soy sauce has heated, turn the heat down low so that it doesn't boil..
5. Add 1 packet of bonito flakes, a piece of kombu and grated ginger. Simmer for about 5 minutes and it's done. Let it rest for more than a day for best results..
6. Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl. Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl. Put in the freshly cooked noodles, add the toppings, and it's done. Use some of the noodle water as a flavor booster..
7. The photo shows how the soup should look. I've topped it with a raw egg, stir-fried bok choy and pork chitterlings. The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich. It's kind of an Asahikawa-style ramen soup..

Shōyu (醤油, "soy sauce") ramen is the oldest of the five, it has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate.You can make the soy sauce ramen soup of one person in one product by mixing with hot water.It is the convenient pouch type.

The soy sauce flavored ramen is one of my most favorite parts.Their new concentrated ramen soup stock is no exception.Shoyu: Japanese soy sauce is a popular ramen seasoning in the Kanto region of central Japan, originally emanating from Yokohama.Traditionally it's paired with clear to brown chicken, seafood, and occasionally pork or beef-based broths, though these days shoyu is used willy-nilly by ramen chefs.This miso ramen soup tastes much better than the soup base that comes with the package.