Japanese Ramen. Oh yes, the whole world is crazy about it. My fave is always light and simple Shoyu (Soy Sauce) flavor since I was a little.
However, the trend is going to the other direction; very greasy extremely salty soup which is the express way to diabetic life in young age. I think it’s a sort of an addiction of high content of oil and sodium, just like many people can’t quit picking french fries.
On top of that, many restaurants use food additives to create and provide the consistent complex flavor. Although there are serious restaurants with great passion creating amazing honest soups, I should say you are really lucky if you found one.
Even you are not very familiar with food additive allergies, you know what MSG is at least. MSG isn’t just one kind, there are uncountable and can be called as other names.
What about the noodle part? Restaurants that advertise MSG free soup has been increasing but the notes mention additive free noodles are still rare. Unless the restaurant makes their own fresh noodles daily, pre-made noodles are purchased from noodle manufactures. These noodles can last days in a refrigerator without going bad thanks to preservatives. Other substance are added to create chewy texture and color to attract our appetite, too.
All are diabetes and cancer causing materials not only allergies. Totally sad, isn’t it? I like Ramen. I face the issue, I gotta solve the problem. As a busy mother of two homeschoolers, I need to be a little creative to make the recipe as simple as possible. There are no strict rules for Ramen making, why not, I’ve tried my way several times.
And here is the fastest yet very tasty homemade Shoyu Ramen with gorgeous Chashu, the Japanese style braised pork. Also, see the magic of spaghetti and baking soda!
Original Shoyu Ramen with Chashu
( Additive Free)
Chashu & Soup
- Large chunk of Pork Shoulder
- Green Onions
- Sake or any White Liquor
- Sea Salt
- Black Pepper
- Cane Sugar
- Soy Sauce
- Avocado Oil
- Boiled Eggs
- Whie Part of Green Onions
(Disclaimer: The specific amount of ingredients could not be defined and needed to be adjusted accordingly as large piece of pork shoulder comes with different sizes, texture, and fat content each time.)
- Baking Soda
(Boiling spaghetti with baking soda will create the flavor of Ramen noodle. Check the ingredients of packaged refrigerated ramen noodles. It contains baking soda along with many preservatives.)
- Salt and pepper the pork shoulder.
- Chop green onions and gingers in large pieces.
- Braise pork shoulder with green onions, gingers, garlic cloves, sake, sugar, and soy sauce for 2~3 hours in a large pot. Water for braising should always cover the whole ingredients.
- Turn the heat off, let the pot cooled in the room temperature.
- Once pot is cooled enough, move it to fridge and let it rest for over night.
- On the next day, take the pot out of fridge and heat again over the stove for another 1~2 hours.
- Dice onions.
- In another pot, stir fry diced onion with avocado oil over the high heat till browned.
- Get a few scoops of liquid from braised pork and add over the onions.
- Add water if the liquid is too salty and boil. This is going to be the Ramen soup.
- For noodles, boil water in a large pot. Make sure that your pot is large enough because water will raise when noodles are getting boiled.
- Add about 1/2 Tbsp of baking soda for each portion. Multiply for whatever the portion you are making.
- Add spaghetti, watch carefully. Boil for till little after al dente.
- Pick spaghetti out and place in a dish. Pour the Ramen soup over.
- Top with sliced braised pork shoulder.
- Decorate with boiled egg, thinly sliced white part of green onions, and Nori.
- Grind black pepper over it.