Comments on: Shoyu Ramen – 醤油ラメーン

By: Haley M

Haley M — Thu, 11 May 2023 08:57:10 +0000

Loved this recipe. Very tasty, was definitely a winner in our house. I also added extra kombu to the broth.

★★★★★

By: Erica

Erica — Fri, 27 Jan 2023 04:25:00 +0000

Such a fun thing to make but it is incredibly salty. I had to stop eating it because it was so salty. I used the proper amount of I ingradients and even added more water to dilute it. Maybe I used the wrong version of some of the ingredients…?

★★

By: Caroline Phelps

Caroline Phelps — Thu, 03 Sep 2020 22:24:41 +0000

In reply to sans. Hi there! The ramen water is the water that you cook the ramen in. I should probably word this differently, I can see how that can be confusing :)

By: sans

sans — Thu, 03 Sep 2020 21:23:29 +0000

What is Ramen Water? Is that suppose to be Basic Ramen Broth?

By: Caroline Phelps

Caroline Phelps — Tue, 13 Mar 2018 15:29:24 +0000

In reply to Brandon J. Li. Hi Brandon, one serving should be around 6 ounces of fresh noodles, la mian noodles is a great substitute! I use this shoyu broth for soba and somen too ;)

By: Brandon J. Li

Brandon J. Li — Sun, 11 Mar 2018 17:21:21 +0000

Fantastic recipe and we can’t wait to make it but I have one question. The recipe says to use 2 packages of fresh ramen noodles. Would that be 12 ounce packages or something else ?

On a side note I just might also try some of my Grandma and Grandpa’s homemade La Mian just for a little fun fusion experiment 🙂