how to make halal shoyu ramen
Introduction
Halal shoyu ramen is one of my favorite things to eat. It's simple, delicious and inexpensive to make at home. This recipe only uses one ingredient: chicken thighs. You can use any type of meat or vegetables in place of the chicken for a different taste profile if you want (I've made this with duck before).
Halal shoyu ramen
Shoyu ramen, also known as soy sauce ramen, is a popular dish in Japan. It consists of broth-based soup seasoned with soy sauce and topped with noodles, vegetables, meat or fish. The main ingredients for this dish are similar to those used in shio ramen.
The origins of shoyu ramen are uncertain but it was first made by Chinese cooks working at Japanese restaurants during World War II (1939–1945). They would use the leftover water from boiling noodles to make a flavorful soup that tasted like beef stock base with some added flavorings.
Ingredients
1 1/2 pounds skinless chicken thighs
1 piece kombu (dried kelp)
8 cups water, divided in half
6 whole green onions (scallions), cut in half crosswise and set aside
1 1/2 pounds skinless chicken thighs
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
Place the chicken thighs in a deep-sided skillet and cover them with water (about 1 inch above). Bring to a boil over high heat; reduce the heat so that it just simmers, cover tightly and simmer for 30 minutes or until tender when pierced with a knife tip but not falling apart completely yet (the internal temperature should register 165°F on an instant-read thermometer). Drain thoroughly before proceeding to step 3 below; discard any excess liquid from step 1 when you do this so that there is no additional moisture left inside your chicken thighs after draining them out of their cooking liquid!
1 piece kombu (dried kelp)
Kombu (kelp) is a type of seaweed that can be found in many Asian markets. It has many health benefits, such as fighting bacteria and reducing inflammation. This piece will be used to make dashi, which is the base for ramen broth.
1 piece kombu (dried kelp)
8 cups water
8 cups of water is a lot of water. It's actually more than enough to cover your sea urchin and mushrooms, but if you want t o make less ramen, it's possible to do so. If you're making more than one batch at a time, add an extra cup of water in step 7 and then remove that extra cup before doing steps 8 through 10 (or vice versa).
6 whole green onions (scallions), cut in half crosswise
You will need 6 whole green onions (scallions), cut in half crosswise. They are also called scallion, and they're part of the allium family, which includes garlic and onion. The milder flavor makes them ideal for adding to soups or stews.
2 tablespoons vegetable oil, plus more for drizzling
2 tablespoons vegetable oil, plus more for drizzling
The best way to add flavor to your ramen is by using a neutral oil in place of olive or peanut. This can be tricky, because you're going to want some fat in there! But don't worry: as long as you're careful about how much and where you drizzle it, it won't make any difference at all. There are some great options out there that will work perfectly well without overpowering the rest of your dish (we recommend canola). If we had one tip though: don't use sesame oil! It has a strong flavor that would really take over this recipe if used alone. Luckily though—and here's where we come back around again—you CAN use some other oils if necessary but not just any old thing will do either...
1 medium yellow onion, thinly sliced (about 2 cups)
1 medium yellow onion, thinly sliced (about 2 cups)
You can use a knife to slice the onion, but it will be more work than using a mandolin. If you don't have access to one of these devices, just slice the onions as thinly as possible with a regular chef's knife.
Once you've cut your onions into thin slices, set them aside while you prepare other ingredients.
Kosher salt, freshly ground pepper
Kosher salt is a coarse salt that is used to season chicken thighs. It’s available in most grocery stores, or you can use it to make your own by purchasing kosher salt from an online store (such as Amazon).
If you don't have any on hand, try using freshly ground pepper instead of the traditional table salt. The amount of pepper you use depends on how many chicken thighs you plan on cooking and whether or not they will be cooked with oil or butter: If they're going into their final dish without having been fried first, then simply add more than if they were deep-fried first—about 1 teaspoon per 3-4 pound thigh should do it!
3 tablespoons sake (rice wine)
Sake is a Japanese rice wine made from fermented rice. It's usually aged for several months and can range in color from clear to dark brown, depending on how long it was aged. You can find sake at most grocery stores and Asian markets, but if you don't have access to one near where you live or work, there are a few ways to make your own at home:
Place 1 cup of rice in a saucepan with 2 cups of water and bring them to a boil over medium heat; then reduce heat so that the mixture simmers gently (about 3–5 minutes). Turn off heat when done cooking but leave lid on pan until cool enough to handle without burning yourself—this will take about 20 minutes total.* Strain out excess liquid by pouring through fine mesh strainer set over large bowl; discard solids.* Pour strained liquid into smaller bowl.* Add 3 tablespoons sake per cup of cooled cooked rice mixture; mix well with wooden spoon until dissolved completely (about 30 minutes).
3 tablespoons mirin (sweet rice wine)
Mirin, also known as shoyu, is a sweet rice wine used in Japanese cooking. It's made by fermenting glutinous rice with yeast and sometimes other grains. The resulting liquid is clear and has a strong flavor that often contains hints of citrus notes. Mirin is commonly used to add sweetness to dishes such as soups, stews and glazes for meat or vegetables.
4 cloves garlic, minced (1 tablespoon)
Garlic is a great ingredient for ramen. It has many health benefits, including being an effective natural antibiotic and anti-inflammatory agent. Garlic has also been shown to protect against heart disease, lower cholesterol levels and even prevent aging!
Garlic's antibacterial properties make it ideal for making shoyu ramen broth because it helps keep the noodles from getting mushy during the long cooking process. It also adds great flavor to your meal without adding any sugar or salt—which can be dangerous if you're trying not to eat too much processed foods!
1 tablespoon soy sauce or tamari for gluten-free option
Soy sauce is a traditional ingredient in ramen, and it's made from soybeans. Soy sauce is also known as tamari, which means "soy bean" in Japanese.
Soy sauce is a byproduct of soybean oil that has been fermented for over a year before being bottled and shipped across the world. Because this process takes so long and involves fermentation bacteria (which can produce alcohol), manufacturers must keep their products safe from spoilage during transportation by storing them at room temperature or refrigerated temperatures until opened—and then store them again after opening to prevent further spoilage during storage time periods between those two points!
2 teaspoons minced fresh ginger
Ginger is a root, and it has a spicy, peppery flavor. It’s common in Asian cooking because of its medicinal properties. When you use ginger in ramen, you can add more or less depending on your preference. Just be sure not to overdo it—ginger is strong stuff!
If you don't have fresh ginger on hand, substitute about 1/4 teaspoon ground ginger powder for every 1 tablespoon fresh chopped ginger you would have used otherwise.
2 teaspoons sugar or honey to aid digestion of food (optional)
2 teaspoons sugar or honey to aid digestion of food (optional)
Sugar or honey is a natural sweetener that aids in digestion. It's also a healthy alternative to sugar, which many people avoid because they think it causes weight gain.
Conclusion
The halal shoyu ramen is a delicious, healthy meal that you can make right in your own kitchen. It's easy to adapt this recipe for other types of noodles such as udon or soba noodles as well. You can even add different vegetables like kale or bok choy if you want something more interesting than just plain white rice.
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