How to make Double Soup Shoyu Ramen
This Double Soup Shoyu Ramen is made from 2 different types of soup, Gyokai Soup (Seafood) as well as Pork & Chicken Soup. For the Gyokai Soup, I used a mix of mackerel, scallops and katsuobushi. The pork and chicken soup was boiled for over 6 hours to fully extract the flavours of the meat and bones.
Maintaining the simple aspects of the traditional Shoyu Ramen, the shoyu tare is made using raw shoyu, and the dish is matched with sous vide pork shoulder loin chashu and bouncy handmade noodles.
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
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You can also purchase some of the items used here:
https://ramenkaonashi.stores.jp/
Noodle Machine - https://amzn.to/3cposnX
Apple Vinegar - https://amzn.to/3dUBbjz
*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :)
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Video BGM by Ramen Kaonashi
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