Shoyu Ramen
Shoyu Ramen
I am lazy again today, it’s after all still covid-19 season and I don’t particularly like the smell of my face mask (even though it is a good face mask), and so here I am, writing this blog post for a recipe that I think is a no-brainer.
If there is something that I love about Ramen Noodles, it would be the simple basic types of Japanese Ramen with a basic Shoyu base. Shoyu sounds like Teochew – Si Yew – which basically means “sauce”? I am not entirely sure because I am not Teochew, I am just surrounded by that culture where I lived and grew up. Anyway, the “yu” in Shoyu means “oil” and we know oil is pressed from grains, fruits, etc.
So Shoyu watered down to my kitchen means the Lee Kum Kee Premium Light Soya Sauce that is sitting in my condiments pantry. To be honest, it tastes the same, and is probably the same. Just that it is not Japanese sounding. And for the Ramen noodles, it just means my Nongshim Korean Instant Noodles that I have in my cabinet. I usually stock these for those lazy days of not wanting to go out for my meals.
I ransacked my vegetable compartment, and saw one carrot, a punnet of mushrooms and white cabbage. And the reason became clear that I must have Shoyu Ramen for lunch.
Recipe
Ingredients
Nongshim Instant Ramen – 1 packet – (I usually boil the noodles once through to get rid of the yellow preservative)
Carrot, Mushroom, White Cabbage – some of each item will do – (cooking for one person be easy)
Lee Kum Kee Premium Light Soya Sauce – just enough in a bowl of hot water will do
Method
- Carve a small portion of carrot, and carve out flowers or some rough shape. I like doing that so that it doesn’t look like boring round carrot slices – which is usually the case.
- Slice the mushrooms – just one will do. Chop thin slices of the White Cabbage, just enough for one portion.
- In boiling water, cook the vegetables for about a minute or so, then take them out and place in cold water.
- Cook the instant noodles, and then it is ready, just place it in a bowl of hot water – with the soya sauce already added – and then decorate the noodles with the blanched vegetables.
- Optional: I added a hard boiled egg using my Runny Egg Yolk recipe. Kind of messed up the egg yolk part, it is supposed to be runny instead of cooked through. Oh well.
Bon Appetit!
