Shoyu Ramen

feb23_ramen-final

It’s a cold day and has been trying to snow. Perfect weather for a big bowl of shoyu ramen. This is a slightly fancier dish than the Top Ramen stuff you might have bought by the case back in college.

Prepare the toppings of your choice and set aside. I sliced Char Siu pork into thin pieces and diced some green onions. Other toppings could include slices of fish cake, hard-boiled egg slices, spinach, watercress, thin nori strips and maybe some bamboo shoots.

feb23_ramen-ingredients

Fresh ramen noodles are waiting to be tossed into a pot of boiling water. This isn’t the dried noodles one generally associates with ramen. The noodles I used were previously frozen which is why they look stiff. Or perhaps they’re afraid of the boiling pot of water waiting in the wings. No wait, now I’m projecting human emotions on an inanimate object.

But I digress.

feb23_ramen-raw

After you boil the ramen for 5 minutes or so, add the noodles to a bowl and stir in seasoning packet (not shown). You can make your own stock — here’s a great recipe.  As you can see, this isn’t a task to be tackled for a week night dinner.

Garnish with slices of Char Siu Pork and green onions. The little dish of mustard is used on the side for dipping individual pieces of pork as you eat.

Slurp and enjoy.

feb23_ramen-final

This too is tagged as home-cooked, although it doesn’t require much true cooking.

Tags: ,

Categories: Rice, Beans, Pasta & Noodles, Soups & Salads

One Comment on “Shoyu Ramen”

  1. fivecats
    Thursday, February 24, 2011 at 10:09 am #

    Hey, I can go for a super-sized bowl for dinner.

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