Shoyu Ramen - 醤油ラメーン

Ingredients

• 2 packages fresh ramen noodles
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 1-inch piece ginger, peeled and minced
• 3 tablespoons soy sauce
• 1 tablespoon cooking sake
• 1 cup dashi
• 2 1/2 tablespoons mirin
• 1 cup ramen water (the pasta water the ramen noodles were cooked in)
• 2 ramen eggs (optional)
• menma – pickled bamboo
• dry nori sheets
• chopped green onions
• ground white pepper

Instructions

1. 1

   Make the soup base: In a small pot over medium high heat, add sesame oil, garlic and ginger. Sauté for 2 minutes, or until fragrant. Add the remaining ingredients for the soup – EXCEPT the ramen water – and bring to a boil. Lower the heat, cover and simmer on low for 15 minutes. Set aside.

2. 2

   Cook the noodles: Bring a medium pot of water to boil. Add ramen noodles to the boiling water and cook according to directions on the package. For fresh noodles, it shouldn’t be more than 2-3 minutes.

3. 3

   Reserve pasta water: Before draining the noodles, scoop 1 cup of boiling ramen water from the noodle pot and add it to the shoyu soup base. Stir.

4. 4

   Drain the noodles: Drain and divide them into two bowls.

5. 5

   Assemble and serve: Pour soup into bowls and add desired toppings. Serve immediately.