Spicy Shoyu Ramen

I had been waiting for the weekend to come because I wanted to try Nami's version of Spicy Shoyu Ramen which I saw on her Monday's post. I love this ramen because it's pretty simple to make and the flavour is quite rich too. Unfortunately I had to omit the chicken stock because I didn't have it, but the mixture of dashi, soy sauce and chili bean paste was good enough for me :).

I am not very happy with my photos though, it was so dark and gloomy today, I hardly could make presentable pictures. I had to sharpen and filled the photos with some light to make them passable to see, but as you can see, they're still pretty blurry.

Anyway, back to ramen making now...!

Spicy Shoyu Ramen - serves 2

Adapted from Just One Cookbook

• 2 packages ramen noodle, cooked according to package instructions
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 ½ inch ginger, minced
• 2 teaspoon spicy chili bean paste with chili (la doubanjiang)
• 4 cups dashi stock (I used dashi powder + water)
  
• 2 ½ tablespoon soy sauce
• ½ tablespoon sake
• 1 teaspoon sugar

Toppings

• Homemade Chashu
• Homade crispy prawn cakes
  
• 1 soy sauce-soaked boiled egg
• Chopped green onion
• 2 Nori sheets
• Naruto maki (I used regular fishcakes)
• Blanched mushrooms
  
• Blanced arugula
• Blanched carrot flowers
• Toasted sesame seeds
  
• White pepper

Instructions

• Heat sesame oil in a pot. Add garlic and ginger and saute until aromatic.
• Add the chili bean paste and stir-fry for around 1 minute.
• Pour dashi stock, sake and sugar.
• Cook for 2 minutes then simmer until all your toppings and ramen noodles are ready.