Japanese-Style Soupless Ramen
Here's a ramen variety you need to try: soupless ramen. Soupless ramen originates from China, but this recipe uses seaweed tsukudani and soy sauce, which gives it a distinct Japanese taste. This dish may be quite different from your usual bowl of ramen, but we hope you give it a try.
Fresh ramen noodles
Sakura shrimp (dried shrimp)
Roasted pork fillet / Pork Char Siu
4 slices (80g)
Seasoned Nori Seaweed with soy sauce (GOHANDESUYO)
･･･ 530 Calories
･･･ 2871 mg
･･･ 14 g
･･･ 32 g
･･･ 75 g
･･･ 9 g
･･･ 149 mg
Add plenty of water to a pot, put in the egg, and heat. While you wait for it to boil, wash the spinach and cut off the shiitake mushroom stems.
Once the water comes to a boil, add salt. Add the spinach and boil lightly. Take it out and place it in cold water. Cut into bite-sized pieces.
In the same pot, boil the shiitake mushrooms and fresh noodles. Drain excess water with a colander. Slice the shiitake mushrooms. Peel the egg and cut it in half.
Serve the noodles in a bowl. Add all the vegetables, and top with dried shrimp and roasted pork fillet. Combine ingredients A to make the sauce and pour it over the noodles.