Ramen Shoyu

Ramen Shoyu is a comforting and savory Japanese noodle dish that features a rich soy sauce broth, complemented by fresh vegetables and tender noodles. This Kosher version ensures a delightful dining experience while respecting dietary laws.

Ingredients

• Ramen noodles - 200 grams
• Water - 1.2 liters
• Soy sauce (Kosher) - 60 ml
• Miso paste (white, Kosher) - 1 tablespoon
• Mirin (Kosher) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Carrots - 1 medium, julienned
• Shiitake mushrooms - 100 grams, sliced
• Baby spinach - 100 grams
• Tofu (firm, Kosher) - 100 grams, cubed
• Nori (seaweed) - 1 sheet, cut into strips

Steps

1. In a large pot, bring 1.2 liters of water to a boil and cook the ramen noodles according to package instructions (usually about 4-5 minutes). Drain and set aside.
2. In the same pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Stir in the soy sauce, miso paste, and mirin, mixing well to combine.
4. Add sliced shiitake mushrooms and julienned carrots to the pot. Cook for about 5 minutes, or until the vegetables are tender.
5. Pour in 4 cups of water (1 liter) and bring the mixture to a simmer. Add cubed tofu and cook for an additional 5 minutes.
6. In the last minute, stir in the baby spinach and chopped green onions, allowing them to wilt.
7. Divide the cooked ramen noodles into two bowls and ladle the hot broth and vegetables over the noodles.
8. Garnish with nori strips and serve immediately.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 1200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in protein and essential amino acids from tofu.
• Packed with vitamins and minerals from fresh vegetables.

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