How To Make Cold Ramen

ramen noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are lower in calories, while spaghetti is more accessible.

dashi

💰Cheaper: chicken broth

Chicken broth is easier to find and less expensive.

mirin

💰Cheaper: rice vinegar + sugar

This mix mimics mirin's sweetness at a lower cost.

nori

💰Cheaper: seaweed snacks

Seaweed snacks can provide a similar flavor.

Go to the supermarket to gather ingredients for cold ramen.

Pick up soy sauce, sesame oil, pea sprouts, ginger, chili peppers, scallions, and corn.

Return home with the ingredients and prepare to make cold ramen.

Cut pea tendrils and scallions thinly.

Stand corn upright in a bowl and cut off the kernels to keep them contained.

Peel ginger using a peeler and slice it into pieces.

Peel garlic using a steak knife.

Slice ginger into small pieces, not needing to be fancy.

Prepare to make the soy vinaigrette by measuring ingredients on a digital scale.

Measure 15 grams of garlic and add it to the blender.

Measure 25 grams of ginger and add it to the blender.

Measure 100 grams of sugar and add it to the blender.

Measure 575 grams of soy sauce and add it to the blender.

Measure 275 grams of vinegar and add it to the blender.

Measure 70 grams of sesame oil and add it to the blender.

Blend the vinaigrette until mixed well.

Boil water in a small pot for cooking the ramen noodles.

Add ramen noodles to the boiling water and cook for one minute without salting the water.

Taste the noodles to ensure they are al dente, then transfer them to an ice bath to chill.

Prepare to poach the egg by salting the boiling water.

Crack the egg into the boiling water and poach for 2-3 minutes until done.

Sauté corn and pea shoots in a pan with a little salt to enhance flavor and texture.

Combine all prepared vegetables (chard, chilis, scallions, kimchi) in a large bowl with the noodles.

Add the soy vinaigrette to the bowl, using about three spoons of it to mix in.

Serve the cold ramen in a bowl, layering the noodles and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens