Simple Way to Make Award-winning Hokkaido-style Soy Sauce Ramen Soup Concentrate

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, hokkaido-style soy sauce ramen soup concentrate. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

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. This miso ramen soup tastes much better than the soup base that comes with the package.

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

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

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

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. A wide variety of soy sauce concentrate options are available to you, such as form, processing type, and primary ingredient. We produce spray-dried soy sauce powder from high quality fermented soy sauce, maintain its full flavor and savor. Shoyu: Japanese soy sauce is a popular ramen seasoning in the Kanto region of central Japan, originally emanating from Yokohama.

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.

We produce spray-dried soy sauce powder from high quality fermented soy sauce, maintain its full flavor and savor. Shoyu: Japanese soy sauce is a popular ramen seasoning in the Kanto region of central Japan, originally emanating from Yokohama. Traditionally it's paired with clear to brown chicken, seafood, and occasionally pork or beef-based broths, though these days shoyu is used willy-nilly by ramen chefs. 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.

So that’s going to wrap it up with this special food hokkaido-style soy sauce ramen soup concentrate recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!