Authentic Japanese soy sauce ramen

Fried chicken breast and fresh pineapple roasted 14 of 632 Japanese vegetarian ramen

Kikkoman Sauces 628

Category 608

Ingredient 564

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World Cuisines 195

Specials 583

In Japan the most typical topping on Ramen are Ajitama (boiled eggs marinated with sweet soy sauce) and Chashu (cooked and sliced pork). This popular traditional Japanese soy sauce ramen is quickly and easily prepared with Kikkoman Ramen Soup Base.

Mirin-Style Sweet Cooking Seasoning Naturally Brewed Soy Sauce Soups Main courses Meat Noodles & Pasta Japanese

Total time 245 mins

Preparation time: 5 mins

Marinating time: 180 mins

Cooking time: 60 mins

Nutrition facts (per portion): 2781 kJ / 665 kcal

Fat: 24,8 g

Protein: 28,6 g

Carbohydrates: 79,8 g

Saturated fat: 24,8 g

2 tbsp. sweetcorn (canned)
100 g cabbage
120 g bean sprouts
30 g fried onion
2 soy marinated eggs (see A)
70 g roasted sliced pork (see B)

200 g ramen noodles

For the ramen Soup　

60 ml Kikkoman Ramen Soup Base
540 ml water

A: for soy marinated eggs:

2 boiled eggs, peeled
3 tbsp. Kikkoman Naturally Brewed Soy Sauce
1.5 tbsp. Kikkoman Mirin-Style Sweet Cooking Seasoning
1/2 tbsp. sugar
2 tbsp. water

B: for marinated pork

500 g piece pork
300 ml Kikkoman Naturally Brewed Soy Sauce
200 ml water
50 ml Kikkoman Mirin-Style Sweet Cooking Seasoning
20 ml sake or white wine
20 g sugar
1 clove garlic
20 g fresh ginger

Preparation

For the marinated eggs, bring the ingredients for A to the boil (except the eggs). Remove from heat then place in the peeled boiled eggs and marinate for 3 hours.
For marinated pork, boil the pork for 30 minutes. Mix together the remaining ingredients for B. Place this and the cooked pork in a pressure cooker and cook for 20 minutes.
Boil the cabbage and bean sprouts for 3-5 minutes.
Prepare the noodles according to the packet instructions.
Bring approx. 540 ml water to the boil in a pot, mix with 60ml Kikkoman Ramen Soup Base.
Divide the soup into 2 bowls. Drain the noodles well and add to the soup.
Halve eggs and slice the cooked pork.
Place the eggs, sliced pork, cabbage, bean sprouts and sweetcorn into the soup. Sprinkle with fried onions.