Steps to Make Perfect Hokkaido-style Soy Sauce Ramen Soup Concentrate

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hokkaido-style soy sauce ramen soup concentrate. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Hokkaido-style Soy Sauce Ramen Soup Concentrate is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Hokkaido-style Soy Sauce Ramen Soup Concentrate is something that I’ve loved my whole life.

Ideal for Japanese style ramen noodles, or as Shabu Shabu soup base. Tbh it wasn't I was expecting. I thought it's an authentic concentrated ramen soup, but surprisingly it DOES taste like charumera, one of the most popular bagged ramen noodles. 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.

To get started with this recipe, we have to prepare a few ingredients. You can have hokkaido-style soy sauce ramen soup concentrate using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:

1. Take 100 grams Ground pork
2. Make ready 1 packet Bonito flakes
3. Get 180 ml Whole soy bean soy sauce
4. Prepare 1 piece Kombu (or use kombu tea)
5. Prepare 2 pieces Ginger

Sake is an essential ingredient as soy sauce and mirin in Japanese cooking. In this recipe, sake removes the unwanted. One of the best non-fried ramen with soy sauce flavour in Japan. 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.

Instructions to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:

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.

One of the best non-fried ramen with soy sauce flavour in Japan. 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. Shōyu ramen usually has curly. soy concentrate products directory and soy concentrate products Catalog. Kozuyu Chicken Soy Sauce Ramen is a dish made by Megumi Tadokoro's against Ryō Kurokiba during the Tōtsuki Autumn Election's Main Tournament: Quarterfinals. Megumi created this dish to counter Ryō Kurokiba's ramen dish as she figured that he would make a strong tasting ramen.

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