How Readers Cooked Our Shoyu Ramen from September 2013
You don't need us to tell you the difference between a bowl of instant noodles and a bowl of homemade ramen. We know that the instant version, with its delightfully crispy noodles and seasoning packets, is cheap, good in a pinch, and arguably miraculous late at night or after a long night. But if you've got the time and the motivation to make some yourself, nothing beats a really rich, deeply flavored bowl of ramen. These bloggers were up to the challenge, and even with a few shortcuts here and there, definitely thought it worth the time and effort. See how our Shoyu Ramen came out in their kitchens.
1/6Shoyu Ramen
This low-stress labor of love might be the best soup you'll ever make
2/6The Garlic Press
"Imagine sipping a spoonful of homemade chicken noodle soup. Now amp the broth with major umami swimming with runny egg yolk and pork cooked slow and long, fat and meat layers perfectly melded together. This is ultimate comfort food but exciting enough to tantalize the taste buds. Oh, Ramen how far you’ve come from the instant flavor packets of my childhood. Making real Ramen takes time, but each slurp-y spoonful is worth it." Get the recipe at The Garlic Press
3/6Bonne Vivante
"I saw this Shoyu Ramen project in the September issue of Bon Appetit magazine and could not resist. It was a weekend of work and a little love project—it was a lot of fun and thankfully, I don’t think I screwed it up too badly. " Get the recipe at Bonne Vivante
4/6The Saint Jeffreys
"We were excited to see a feature on how to make Shoyu Ramen in the September issue of Bon Appetit. Although the task looked daunting, we dove in anyway. The recipe left a lot to the imagination, but we figured it out in the end after some collaboration and research." Get the recipe at The Saint Jeffreys
5/6The Food and Wine Hedonist
"I love me some good REAL ramen. This isn’t the $0.35 packaged ramen that, along with beer, is the staple of a college student’s existence. While college ramen takes about 2-3 minutes to make, the real stuff is a three-day process and has a lot of ingredients. It sounds daunting, but each step was REALLY easy and almost effortless." Get the recipe at The Food and Wine Hedonist
6/6The Hungry Lovers
"We are crazy about authentic ramen dishes, but not so crazy that we'd plan ahead to start making the broth one day, cooking the meats the next, and assembling the soup on the third day before serving. Granted, it's not a whole lot of work, it's just that we're a bit more spontaneous about dinner than that. So we took their recipe, made a few short-cuts, and loved the results." Get the recipe at The Hungry Lovers
