Ramen

Shoyu Ramen

Name: Shoyu Ramen
Yield: 1 bowl
Ingredients: 30 ml Standard Shoyu Tare; 20 ml Negi Niboshi Oil; 300 ml Tokyo Style Chintan; 135 g Tokyo Style Noodle

RAby Rafał

The classic Tokyo-style shoyu bowl: a clear Tokyo Style Chintan seasoned with Standard Shoyu Tare (30 ml per 300 ml soup) and finished with Negi Niboshi Oil. Add tare, oil and soup to a preheated bowl in that order while the noodles cook; garnish with sliced scallions and nori (no recipes).

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Components

Standard Shoyu Tare
Tare · 30 ml per bowl
0.133× batch
60 ml
Negi Niboshi Oil
Aroma oil · 20 ml per bowl
0.333× batch
40 ml
Tokyo Style Chintan
Broth · 300 ml per bowl
0.12× batch
600 ml
Tokyo Style Noodle
Noodles · 135 g per bowl
1.93× batch
270 g

Sources

The Ramen_Lord Book of RamenBook · Mike Satinover (Ramen_Lord) and Scott Satinover, Ph.D. · docs.google.com