Sapporo Ichiban Salt Ramen Carbonara
Using the salt flavored ramen as a rich base, I wondered how it would turn out as carbonara, so I made this. (This is a good chance to use up pizza cheese!) The salt flavor still remains, and it properly turns into carbonara.
For those of you who prefer a rich flavor, decrease water and increase milk. Use as much mixed cheese as you like as well. Increase the amount if you want to make it richer. When using soy milk, use 150 ml water (to dilute). You can also add spinach or corn. For 2 servings. Recipe by Mihono kitchen
Sapporo Ichiban Salt Ramen Carbonara
Using the salt flavored ramen as a rich base, I wondered how it would turn out as carbonara, so I made this. (This is a good chance to use up pizza cheese!) The salt flavor still remains, and it properly turns into carbonara.
For those of you who prefer a rich flavor, decrease water and increase milk. Use as much mixed cheese as you like as well. Increase the amount if you want to make it richer. When using soy milk, use 150 ml water (to dilute). You can also add spinach or corn. For 2 servings. Recipe by Mihono kitchen
Cooking Instructions
- 1
Cut the bacon into short strips, and cook until crisp. (This is up to you, but you can also cook it with garlic powder).
- 2
Using a saucepan you usually use for ramen, add milk and water and bring it to a boil. (It clumps easily, so stir after it has come to a boil).
- 3
Add the salt soup packet and mix. Add noodles and bring to a boil.
- 4
Boil over medium heat for about 2 minutes. It will clump up easily since you are boiling it with milk, so stir while cooking.
- 5
Add mixed cheese to the noodle, mix to coat the noodles, and melt.
- 6
After 3-3 1/2 minutes have passed, turn off the heat, add the egg yolks, and mix everything together.
- 7
Arrange on a plate, add bacon on top, sprinkle coarsely ground black pepper and parsley, and it is done.
- 8
I use block bacon. For you cheese lovers: sprinkle more grated cheese if you like.
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