This recipe comes from my friend Cheryl. We both belong to an email list and there was a discussion recently about healthy vs. unhealthy ramen. Most people don't know that there is a healthy version, but Cheryl, being the wealth of information that she is, let us all know about the "good" kind. Here's a recipe from her that looks fantastic. You can find her at Hapamama's Weblog. Thanks for this, Cheryl!
For most Japanese-Americans and starving college students, instant ramen is something of a pantry staple. In Japan, the ramen you would find in a ramen restaurant is a very different dish than the “Oodles of Noodles” that we're familiar with here in North America. Here's a quick and easy version of the kind of ramen you would find in a ramen shop in Japan.
Quick and Easy Shoyu Ramen
Printable Recipe
Ingredients
15-18 oz Chuka Soba cooked to package directions (see notes for substitutions)
3 cloves garlic, minced
1 tbsp grated fresh ginger
7 cups chicken or vegetable broth
1 cup water
3 tbsp mirin (or 3 tbsp sake + 1 tbsp sugar see notes for substitution)
½ cup soy sauce (use a naturally brewed one, recommend Kikkoman or Yamasa)
½ cup chopped green onion
shredded nori (optional)
Directions
Put the water, chicken broth, soy sauce, garlic, mirin and ginger in a pot and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes.
Put the cooked noodles into a bowl. Ladle the broth over the noodles to the desired amount. Top with chopped green onion and shredded nori if desired.
Notes:
If you can not find Chuka Soba, you could substitute the same amount of chow mein noodles (not the deep fried/crunchy ones) or thin spaghetti cooked slightly past the al dente stage.
Another substitute for mirin is sherry, or even just sugar
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