A warming Nagaoka-style soy ramen with a pronounced ginger flavor.
The Story
Ginger shoyu ramen is associated with Nagaoka in Niigata Prefecture, an area known for its heavy winter snow. The soup combines a soy sauce-based broth with a pronounced ginger flavor, producing a warming bowl that became a local favorite. It is now recognized as one of Niigata’s distinctive regional ramen styles.
Chintan Broth
Ingredients
- 1/2 napa cabbage
- 3/4 carrot
- 1/2 white onion
- 1 clove garlic
- 300 g ginger
- 1 large green onion
- 1 kg chicken backs
- 1 kg pork femurs
- 330 g chicken feet, nails removed
- 65 g pork fat
Instructions
- Prepare the vegetables and aromatics.
- Blanch the chicken bones for 30 seconds and the pork bones for 3 minutes.
- Add everything to a pot with the pork fat. Bring to a small boil and skim the scum.
- Simmer at about 195°F for 6–8 hours.
- With 1 1/2 hours remaining, add the aromatics.
- Strain.
Ginger Shoyu Tare
Ingredients
- 100 ml shoyu
- 50 ml tamari
- 30 ml mirin
- 20 ml ginger juice
Instructions
- Combine the tare ingredients.
Toppings
Ingredients
- 2 slices chashu
- Menma
- Ajitama
- Negi
- Grated ginger
Instructions
- Assemble the ramen and finish with the toppings.