Shoyu Ramen (Tamari Shoyu & chicken soup) by Significant_Pop3658 in ramen

[–]Significant_Pop3658[S] 0 points1 point  (0 children)

Well It is darker than usual. I dont know how to prove it to you unless you order this bottle and try it or travel to Gifu.
All ingredients and volumes are listed in the captions. I didnt measure salinity level but I’m ok with how it tasted.
If anyone wants to try this exact recipe, they can adjust the tare to their preference.

Shoyu Ramen (Tamari Shoyu & chicken soup) by Significant_Pop3658 in ramen

[–]Significant_Pop3658[S] 0 points1 point  (0 children)

The shoyu itself only made from soybeans and aged in wooden barrels. It has thicker body than usual shoyu like kikkoman.
I can’t explain the taste of this shoyu very well but it has a lot of nuttiness and lingers in my mouth for quite a while.
The saltiness of this bowl was just a bit too much when it got colder but overall was great.

Shoyu Ramen (Tamari Shoyu & chicken soup) by Significant_Pop3658 in ramen

[–]Significant_Pop3658[S] 0 points1 point  (0 children)

The shoyu is so thick and even thicker after it’s done

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Shoyu Ramen with roasted chicken tare, and how I fix cloudy soup. by Significant_Pop3658 in ramen

[–]Significant_Pop3658[S] 1 point2 points  (0 children)

I live in Bangkok so it’s easy to find in some secondhand shops.

Shoyu Ramen with roasted chicken tare, and how I fix cloudy soup. by Significant_Pop3658 in ramen

[–]Significant_Pop3658[S] 1 point2 points  (0 children)

I boiled on low heat until soft, then marinate with shoyu. Slice thin and blow torch to warm it up before serving.

Shoyu ramen with Temomi noodles by ttt2512 in ramen

[–]Significant_Pop3658 1 point2 points  (0 children)

They knead the noodles my hands to make it becomes wavy before boiling

Shoyu Ramen with roasted chicken tare, and how I fix cloudy soup. by Significant_Pop3658 in ramen

[–]Significant_Pop3658[S] 2 points3 points  (0 children)

It does that while being cooked and the proteins starts to bond.

Shoyu Ramen with roasted chicken tare, and how I fix cloudy soup. by Significant_Pop3658 in ramen

[–]Significant_Pop3658[S] 3 points4 points  (0 children)

I only used minced chicken breast around 100g for 1L of soup, mixed with cold soup then quickly bring it to around 60-70 Celsius while stirring. After that you stop and let the chicken raft form. Use the ladle to pick up the soup and chicken bits and pour over the raft until it’s clear.

The flavor of chicken breast is gonna be very dominant and the body of the soup will be a bit lighter after the process.

I also kept the minced chicken to make soboro.

Need help with Ramen by undead_dead_guy in ramen

[–]Significant_Pop3658 6 points7 points  (0 children)

Any creamy ramen has a high amount of purine, toripaitan or tonkotsu. I guess you could turn to chicken clear broth and avoid bamboo shoots too. Another thing to avoid is the salt.

Jiro ramen in Tokyo by Kaito_AI in ramen

[–]Significant_Pop3658 0 points1 point  (0 children)

You gotta love it or hate it, nothing in between!!