Very Basic Ramen.
Fast and easy basic Tokyo style shoyu ramen for week days.
Do you know how ramen soup is actually made?
They put all the seasonings directly in the bowl and pour some stock in!
Of course they prepare seasonings like "garlic oil", "leek oil", "secret seasoning base"(Ramen chefs call this kaeshi!!!) etc etc and make their original stock by themselves.
You may think I am lazy not cooking the soup...
But this is basically how it is made in ramen places too.
~Soup for 1 serving
2tsp Kaeshi (Koikuchi Tokyo style) or 1Tbsp Kaeshi of Usukuchi Kyoto style
1Tbsp Sesame oil (Or chili oil if you like spicy)
1/2~1tsp Grated garlic or 1/4~1/2tsp Garlic powder
1/2tsp Veg broth powder (Adjust to your palate)
A little White pepper powder
1/2~1Tbsp Minced leek (Optional)
450~500ml Hot water
* Using used pickling seasoning(soy sauce based) instead of Kaeshi and sesame oil is good!
It adds umami infused from veggies!
It is my "secret seasoning base" for ramen!
Have a taste test and adjust the saltiness.
Vinegar based pickling seasoning is good to use in Sichuan hot and sour soup!
* Kaeshi can be replaced by 1Tbsp soy sauce + 1tsp sugar, if you want to.
Put all the seasonings in a bowl,
Pour the water in and stir.
Add cooked ramen.
Serve with toppings of your choice!
~Toppings
Veg scrap pickles
Fried tofu
Seitan
Sliced green onion
Nori seaweed
etc etc... whatever you have in the fridge!
