Everyone goes through a ramen phase at least once in their life. A staple for college kids wanting to eat on the cheap, dried ramen packets are a timeless delicacy. However, they aren’t the most nutritious choice. This nutrient-dense, elevated recipe for Shoyu Ramen brought me back to my college days. It has a deep, rich soy broth, chewy wheat noodles, and a medley of fun toppings. If you are looking for a dish that is as fun to look at as it is to eat, Shoyu (Japanese soy sauce) Ramen is the perfect choice.
Ingredients
Serves: 4- 1 large leek, halved lengthwise
- 1 ounce fresh ginger, thinly sliced (1/4 cup)
- 2 cloves garlic, crushed
- 2 quarts low sodium chicken stock
- 1 quart water
- 1/4 cup shoyu or other soy sauce
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless pork shoulder butt, trimmed
- Salt and pepper
- 1 12-by-2-inch piece of kombu (dried kelp)
- 12 ounces dried ramen noodles or other thin wheat noodle
- 4 large eggs
- 2 cups spinach, packed
- Nori, cut into strips, for garnish
- Scallions, thinly sliced, for garnish
- Black sesame seeds, for garnish
By Diana Yen
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