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. I make my own to make it less fat/sodium, also to avoid food additives that I and my children are allergic to.
Most restaurants use food additives to provide a consistent complex flavor. There are very few serious restaurants out there, but I should say that you are really lucky if you found one without food additives.
Not only the soup, the noodles are tricky, too. Restaurants that advertise MSG-free soup have been increasing but never seen additive free noodles. Forget about pre-made noodles purchased from noodle manufacturers that can last days in a refrigerator without going bad thanks to preservative, even fresh made can contain other substance like enhancers to add chewy texture.
All are diabetes and cancer-causing materials not only allergies. I like Ramen. It has to be time-saving and simple as possible. There are no strict rules for Ramen making, so 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!
Shoyu Ramen with Chashu
( Additive Free)
CHASHU & SOUP
- Large chunk of Pork Shoulder
- Green Onions
- Bay Leaf
- Sake or any White Liquor
- Sea Salt
- Black Pepper
- Cane Sugar
- Japanese NoMSG NoGMO Soy Sauce
- Avocado Oil
- Boiled Eggs
- White Part of Green Onions
Disclaimer: The specific amount of ingredients are not defined here, needed to be adjusted accordingly as a large piece of pork shoulder comes with different sizes each time.
- Natural Pure Baking Soda
Boiling spaghetti with baking soda will create the flavor of Ramen noodles. Check the ingredients of packaged/ refrigerated ramen noodles. It contains baking soda with many other preservatives.
- Salt and pepper the pork shoulder.
- Chop green onions and gingers in large pieces.
- Braise pork shoulder with green onions, gingers, garlic cloves, and sake, 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 the pot is cooled enough, move it to the fridge and let it rest overnight.
- On the next day, take the pot out of the 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 several scoops of broth from braised pork and add over the onions.
- Add water, sugar, and soy sauce. (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 a lot as noodles are getting boiled with baking soda.
- Add about 1/2 Tbsp of baking soda for each portion. Multiply for whatever the portion you are making.
- Add spaghetti, watch carefully. Boil them 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.