At sit-down ramen restaurants, common table condiments like soy sauce, rice vinegar, and chili oil are intended for dipping gyoza, not for modifying ramen. While some restaurants serve a premade dipping sauce, others allow customization using these condiments. A typical starting mix is equal parts soy sauce and rice vinegar, with options to add chili oil or other ingredients like garlic and sesame seeds. It's crucial not to add soy sauce to shoyu ramen as the broth is already flavorful, ensuring the dish's integrity is preserved.
At ramen restaurants, soy sauce, rice vinegar, and chili oil aren't meant for ramen; they're designed for gyoza, a popular dipping dish.
When dipping gyoza, combine soy sauce and rice vinegar in a 1:1 ratio and add chili oil for spice, or enhance with garlic and sesame seeds.
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