Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as ラーメンスープの素で作る【簡単】中華風鍋

Easy Chinese-Style Hot Pot with Ramen Soup Base

Name: Easy Chinese-Style Hot Pot with Ramen Soup Base
Ingredients: 1 packet ramen soup base (from instant ramen, soy sauce flavor is fine); 3 1/3 –3 3/4 cups water (800–900 ml); 1 clove each grated ginger and grated garlic; 1 tablespoon each sake and light soy sauce; Coarse salt and black pepper, to taste; 1 dried red chili pepper; 10 –15 meatballs (see Recipe ID: 19485006; frozen is fine); 1/2 block tofu (from 1 package); 1 package enoki mushrooms; 1 stalk green onion (white part); 1/2 bag bean sprouts (thin type); 1 package fresh oysters (about 3.5–5 oz / 100–150 g); About 20 pieces (1.75 oz / 50 g) kuzukiri noodles (with kudzu starch); 1/2 bunch garlic chives (nira)

harapecoci @cook_40059831

Just add a few seasonings to a ramen soup base! You’ll have a delicious Chinese-style hot pot with flavorful broth.

Recipe background:
I created this recipe to use up leftover ramen soup base in a Chinese-style hot pot.

Just add a few seasonings to a ramen soup base! You’ll have a delicious Chinese-style hot pot with flavorful broth.

Recipe background:
I created this recipe to use up leftover ramen soup base in a Chinese-style hot pot.

harapecoci @cook_40059831

Just add a few seasonings to a ramen soup base! You’ll have a delicious Chinese-style hot pot with flavorful broth.

Recipe background:
I created this recipe to use up leftover ramen soup base in a Chinese-style hot pot.

Just add a few seasonings to a ramen soup base! You’ll have a delicious Chinese-style hot pot with flavorful broth.

Recipe background:
I created this recipe to use up leftover ramen soup base in a Chinese-style hot pot.

Saved

Ingredients

1 packetramen soup base (from instant ramen, soy sauce flavor is fine)
3 1/3–3 3/4 cups water (800–900 ml)
1 cloveeach grated ginger and grated garlic
1 tablespooneach sake and light soy sauce
Coarse salt and black pepper, to taste
1dried red chili pepper
10–15 meatballs (see Recipe ID: 19485006; frozen is fine)
1/2 blocktofu (from 1 package)
1 packageenoki mushrooms
1 stalkgreen onion (white part)
1/2 bagbean sprouts (thin type)
1 packagefresh oysters (about 3.5–5 oz / 100–150 g)
About 20 pieces (1.75 oz / 50 g) kuzukiri noodles (with kudzu starch)
1/2 bunchgarlic chives (nira)

Saved

Steps

1

What you’ll need:
Ramen soup base (the seasoning packet from instant ramen, soy sauce flavor is fine)
2

Grate the ginger and garlic.
3

What you’ll need:
Meatballs (see Recipe ID: 19485006; frozen is fine; you can also use pork)
4

Slice the green onion on the diagonal and cut the garlic chives into 2-inch pieces. Trim the roots from the bean sprouts and enoki mushrooms, and separate them.
5

Cut the tofu into bite-sized pieces. Use either silken or firm tofu, as you prefer.
6

Soak the dried kuzukiri noodles to rehydrate. Gently rinse the oysters in ice water.
7

Combine all the ◾️-marked ingredients in a pot and bring to a gentle boil. Add the meatballs. Remove the seeds from the chili pepper and slice it into rings with kitchen scissors.
8

Add the green onion, enoki mushrooms, tofu, bean sprouts, oysters, kuzukiri noodles, and garlic chives. Cover and cook over high heat until steam rises—then it’s ready!
9

The leftover soup is amazing for making curry hot pot!
See Recipe ID: 20181901

Saved

Cooksnaps

Saved

harapecoci @cook_40059831

Published in the US on September 08, 2025 14:01

残りものでチャチャッとできるビールのおつまみ研究中！ダンナでも作れる料理もいっぱい♪広島在住。ダンナとわたし、仲を取り持つ猫2匹と一緒に楽しく暮らしています＾＾)vブログで家飲みビールを紹介しています。https://harapecoci.blogspot.com/?m=1ブサカワにゃんこに癒されたい方はこちらhttps://fcghtojr9vqq.blog.fc2.com/

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