Soup - What is wakame in ramen recipes

Author: Basilia Bradley  

Tan Tan Ramen is a spicy, incredibly tasty Japanese ramen noodle soup, based on Chinese Dan Dan Noodles. Delicious and very flavorful ramen noodle soup using Chinese five spices for seasoning and my favorite, the narutomaki kamaboko fish cakes.

Kamaboko Ramen Recipe (Narutomaki)

Kamaboko Ramen Recipe (Narutomaki)
Delicious and very flavorful ramen noodle soup using Chinese five spices for seasoning and my favorite, the narutomaki kamaboko fish cakes.
Provided by: Joost Nusselder
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Japanese
Number of ingredients: 18
  • 25 oz chicken stock ((700 ml))
  • 3 garlic cloves ((halved))
  • 4 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • Sliced ginger (thumb-sized piece)
  • ½ tsp Chinese five-spice
  • 1 pinch chili powder
  • 1 tsp white sugar (optional)
  • 13 ounces ramen noodles ((375g))
  • 14 ounces cooked pork or chicken breast ((400g))
  • 2 tsp sesame oil
  • 3½ ounces baby spinach ((100g))
  • 4 tbsp sweet corn
  • 4 whole boiled eggs (peeled and halved)
  • 1 sheet dried nori
  • Sliced green spring onions or shallots
  • 1 sprinkle sesame seeds
  • 12 slices narutomaki (swirly kamaboko)
How to cook:
  1. Mix the chicken stock, garlic cloves, soy sauce, Worcestershire sauce, ginger, Chinese five-spice, chili powder, and water (300 ml) in a large saucepan or stockpot. Allow the ingredients to boil and reduce the heat.
  2. Allow to simmer for around 5 minutes.
  3. Taste your stock and add a tsp of white sugar or extra soy sauce to make it saltier or sweeter, depending on your preference.
  4. Next, cook your ramen noodles and make sure that you follow the instructions on the packaging. Drain the noodles and set them aside.
  5. Slice your pork or chicken, and then fry them in sesame oil (2 tsp) until they start to brown. Set aside.
  6. Divide your noodles into your bowls and top each portion with ¼ of the meat, 25g spinach, sweet corn (1 tbsp), and 2 halves of boiled eggs.
  7. Now strain your stock into a clean pan and then boil it again.
  8. Once the stock's boiled, divide it between these 4 bowls and then sprinkle on the shredded nori sheet, spring onions or shallots, and sesame seeds. Let the spinach wither slightly before serving and add 3 slices of narutomaki on top.
Notes: Matzah ball ramen soup, wakame: New foods seen, Ramen are generally served in a meat or fish-based broth, with soy sauce or miso and dressings. and also of their salvation via the Red Sea. This …

Tan Tan Ramen

Tan Tan Ramen
Tan Tan Ramen is a spicy, incredibly tasty Japanese ramen noodle soup, based on Chinese Dan Dan Noodles. It's also surprisingly easy to make!
Provided by: Sarah
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 16
  • 8 ounces ground pork ((can substitute any other ground meat))
  • 1 tablespoon mirin
  • 1 tablespoon ginger ((minced))
  • 1 tablespoon vegetable oil ((or any other neutral oil))
  • 1 tablespoon spicy bean sauce ((Sichuan doubanjiang))
  • 2 cloves garlic ((minced))
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame paste ((can substitute peanut butter))
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon Chili Oil ((preferably homemade))
  • 2 cups chicken stock
  • 2 cups unsweetened oat milk or soy milk
  • 2 portions leafy greens ((such as spinach, baby bok choy, or yu choy, trimmed and washed))
  • 2 portions fresh ramen noodles
  • 2 scallions ((chopped))
  • Calories: 931 kcal
  • Carbohydrate: 57 g
  • Protein: 43 g
  • Fat: 61 g
  • Saturated Fat: 22 g
  • Cholesterol: 82 mg
  • Sodium: 939 mg
  • Fiber: 5 g
  • Sugar: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Combine the ground pork with the mirin and minced ginger. Set aside for 15 minutes to marinate.
  2. Meanwhile, in a medium bowl, make the tare for the soup base. Whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set aside.
  3. Combine the chicken stock and oat milk in a pot, and bring to a simmer. Cover to keep warm. (Do not let this mixture go above a low simmer. If it boils, the milk may split, causing it to curdle.) Also bring a large pot of water to a boil for the leafy greens and the noodles.
  4. Heat a wok over medium high heat until it begins to smoke. Add 1 tablespoon of oil and the pork. Brown the pork until the bits of ground meat are crispy. Add the spicy bean sauce and minced garlic, and cook for another minute. Turn off the heat and set aside.
  5. To the pot of boiling water, add the green vegetables and blanch for 30 seconds to 1 minute. Remove from the water, drain, and set aside. Bring the water to a rolling boil again, and add the noodles, cooking them according to package directions until they’re just cooked through and still chewy.
  6. Add half of the sesame paste mixture to each bowl, followed by the hot simmering stock/milk mixture. Stir to combine. Divide the cooked noodles between the two bowls, and top with the cooked pork, blanched veggies, and chopped scallions. If you like yours extra spicy, you can add a bit more chili oil on top.
Notes: Wakame: what it is, what are the benefits and how to, Wakame is a species of kelp with a scientific name Undaria pinnatifida, widely consumed in Asia, rich in protein and low in calories, making …

Mozuku and Cucumber Sunomono Recipe

Mozuku and Cucumber Sunomono Recipe
Yields: 3 servings
Number of ingredients: 7
  • 2.8 oz. mozuku
  • 1/2 cucumber
  • 1 one-inch piece of ginger, shredded
  • 1.4 oz. rice vinegar
  • 1 1/2 tsp. soy sauce
  • Ground sesame (to taste)
  • Salt (to taste)
How to cook:
  1. Slice cucumbers into rounds and sprinkle with salt.
  2. Wash and drain mozuku and put it in a bowl. Add cucumber, ginger, vinegar, and soy sauce, and mix well.
  3. Pour into bowls. Sprinkle with ground sesame.
Notes: Wakame Vs Nori (Major Differences), Wakame and Nori differ in terms of shape, texture, and uses. Nori is usually flat and looks like dried sheets, while dried wakame often comes in the …
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