Seafood Ramen
All my instagram feeds has either Ramen or Tonkatsu on it. So I said, why not, Ramen, I think I can do it.
Seafood Ramen
All my instagram feeds has either Ramen or Tonkatsu on it. So I said, why not, Ramen, I think I can do it.
Cooking Instructions
- 1
Prepare broth. Combine all ingredients in medium heat except for the last 3 ingredients (rce wine,soy sauce, s.oil) Add the additional seafood toppings that you have (lobster claw,shrimp etc).Let it boil for 10-15mins
- 2
While broth is boiling, cook the noodles. Wash the noodles with cold water. On a boiling water pour the noodles(pasta). Put a dash of cornstarch to get that powdery flavor
- 3
Leave to cook for about 3 mins or until noodles(pasta) is aldente. While cooking, boil the eggs (you want soft boiled eggs) for about 3 mins on high heat.. When done, saute bean srpouts for about 1 min.set aside
- 4
After cooking the noodle pasta, remove from pot,drain excess water. In a medium size bowl arrange the noodle (pasta) like making a twirl of it in the middle of the bowl.
- 5
When broth is done, using a colander, drain the broth removing the ingredients. Set the broth aside. Gather all seafoods that was cook together with the broth. Set aside.
- 6
Put back the broth in the pot. Add the remaining 3 ingr. Soy sauce, rice wine and sesame oil. Boil again for another 3 minutes
- 7
Arrange the seafoods, spring onions, and soft boiled eggs (cut into halves) on top of the pasta
- 8
When broth is done,turn off the heat and directly slowly pour it on the noodle bowl
Similar Recipes
-
Ramen Noodles Ramen Noodles
I make my own ramen noodles since there aren't any good ramen restaurants where I live.If you're not cooking the noodles right away, dust with plenty of corn starch and store in a Tupperware container. It'll keep for 3 days in the refrigerator. If you want to use these noodles for a yakisoba dish, rinse them quickly in ice water after boiling. (Recipe by Ctsango)
-
Salsa ramen noodles Salsa ramen noodles
I was really hungry and found ramen noodles. I didn't want the normal noodles so I decided to give it a little twist to the usual ramen
-
Simple Chicken Ramen Simple Chicken Ramen
Getting tired of plain ramen but not ready to kick it up to top chef levels yet? Welcome to my club. If you can fry chicken and cook ramen, you can make this.
Terence Highsmith -
Simple Salt-broth Ramen Simple Salt-broth Ramen
I came up with this for my ramen-loving son.It's a simple soup, so I added lard to make it rich. Adjust the amount of salt to taste. It's delicious if you use the liquid from boiling chicken. If making green onion oil from just green onions, heat the green parts with cold vegetable oil. Heat until it changes color. Recipe by Yuuyuu0221 -
Soy Sauce Broth Ramen Soy Sauce Broth Ramen
It's been 4 years since I started making homemade ramen as a hobby. Recently, I've finally been able to come close to my ideal flavors, so I uploaded the recipe here as a note to myself.The noodles here are low in moisture and very hard. I think they would be very hard to roll out without a pasta machine or noodle-making machine. If you are going to roll them out by hand, add 100 to 200 g of water to the amounts given. That is the ratio I used to use when I used to roll my noodles out by hand. Recipe by Homard Ebiko -
Shrimp ramen stir fry Shrimp ramen stir fry
I had extra ramen in the pantry so I whipped up a creative idea to use it
-
Spicy Peanut Butter Ramen with Mussels Spicy Peanut Butter Ramen with Mussels
Notes -- Instead of the chilli sauce, I used sriracha.- I also used an all natural crunchy peanut butter instead for texture- added mussels as a topping but you can add any other proteinAdapted from budgetbytes.com/spicy-peanut-butter-ramen/
-
Simple Chilled Ramen Simple Chilled Ramen
My family loves ramen. However, we don't like hot things in the summer, so we did something about it, and it turned out better than expected.As for removing the surface oil with parchment paper, I figured a scum-removing sheet would do the trick, so I used something similar. It helped me remove a lot of the grease, and I was able to make a clear soup.Feel free to use your favorite Chinese soup stock. My family uses Weipa to make this.When you do not have a small microwave safe cup for Step 1, place into a small microwave safe bowl and microwave.When removing the surface oil in Step 3, use a parchment paper that is used for baking. Recipe by Sabucho -
Cold Ramen Noodles Cold Ramen Noodles
My friend taught me how to make these cold ramen noodles!I've adapted it a bit by adding ginger.This is our one and only recipe for cold ramen noodles, even after two decades.I usually stock up on store-bought fresh ramen noodles and freeze them to use for later.You can simply use your favorite mentsuyu sauce.Our dipping sauce is served hot to accompany the cold noodles.It's also good to serve the noodles as-is without the sesame seeds and nori. For 2 servings. Recipe by Toukoromoshi -
Char Siu Soy Sauce Ramen Char Siu Soy Sauce Ramen
This is one of my family's favorite recipes. My son loves ramen, so I came up with this recipe.Miso RamenMoist, Soft Yaki-ButaThis yaki-buta goes real well with this recipe.Step 1 - I used the boiling liquid from boiling the pork. Step 1 - Prepare the char siu day before. You can also use water + chicken soup + dried sardines + bonito flakes. It's also delicious. Adjust the amount of soy sauce to taste. Recipe by Yuuyuu0221 -
My Bean Sprout Soy Sauce Ramen My Bean Sprout Soy Sauce Ramen
I entered this into a soy sauce ramen competition.I prefer "hard-boiled noodles," but I made these noodles without worrying about them softening. This really turned out to be a delicious and high-quality impromptu ramen. For 1 serving. Recipe by Ecchan -
More Recipes
Comments