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.
- 1 Egg
- 2.82 oz Spinach
- 2 Shiitake mushroom
- 2 Ramen noodles
- 2.35 oz Sakura shrimp (dried shrimp)
- 2.82 oz Roasted pork fillet / Pork Char Siu
- 4 tbsp Seasoned Nori Seaweed with soy sauce (GOHANDESUYO)
- 2 tbsp Soy sauce
- 1 tbsp Vinegar
- 1 tbsp Water
- 1 tbsp Sesame oil
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 ramen 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.