Dry Ramen

Based on 2 ratings













A popular Japanese dish, ramen consists of noodles in a meat or fish-based broth often flavored with soy sauce or miso, with a variety of toppings. Here’s a dry variant!

Let's start cooking!

Ramen sauce in a pot

Step 1 - Mix the sauce

  • In a small pot, bring 4 Tbsp mirin, 2 Tbsp soy sauce, lime juice, chili garlic sauce, 1 Tsp fish sauce and 2 Tsp dark sesame oil to a boil, then simmer for 5 minutes. Set aside.
    The Shin-Yokohama Ramen Museum is the world’s first food-themed amusement park. The park has 9 ramen eateries and ramen-related shops for tourists to enjoy.
Blanch prawns

Step 2 - Blanch ingredients and noodles

  • Bring chicken stock to a boil, add shrimps and blanch for 2 minutes.
  • Remove, set aside then add shiitake mushrooms and blanch for 3 to 4 minutes.
  • Remove and set aside, then add shallots and blanch for 10 seconds. Remove and set aside.
  • Add ramen noodles into the chicken stock and cook until desired texture. Strain and set aside.
    In 1971, Nissin introduced cup noodles (kappu nudoru). Due to its efficiency of using only hot water to cook, the invention became popular worldwide, becoming a staple food for many students.

Garnish and Serve!

Dry ramen noodles with shiitake mushroom and prawn

To serve, mix sauce with ramen noodles, and put in a bowl, along with prawns, shiitake and shallots. Garnish with spring onions and coriander leaves then serve hot.

Enjoyed our recipe?

Tap on the number of stars