10-Minute Ice-Cold Ramen Recipe That Saves Summer

ramen noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are lower in calories and spaghetti is often more affordable.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein option, while canned chicken is a budget-friendly alternative.

Combine 1 tbsp of Chinese-style chicken bouillon powder, 1 tsp of dashi granules, and 1 tsp of sugar in a bowl.

Add 4 tbsp of hot water to the mixture and stir until dissolved.

Add 1 tbsp of Japanese soy sauce, ½ tbsp of oyster sauce, ½ tsp of rice vinegar, and 1 tsp of garlic paste to the bowl.

Lightly crush 2 tbsp of bonito flakes and add them to the bowl, mixing well.

Soak 1 tbsp of dried wakame in water according to package instructions.

Bring a pot of water to a rolling boil for the ramen noodles.

Cook fresh ramen noodles for about 1 minute longer than package instructions, then drain and rinse with cold water.

Plunge the noodles into a bowl of cold water with ice cubes to chill them.

In a measuring jug, add a handful of ice and fill with cold water to 400ml, then mix with the cooled broth mixture.

Divide the cooled noodles between serving bowls and pour the chilled broth over them.

Top each bowl with halved ramen eggs, rehydrated wakame, finely chopped green onions, and seasoned bamboo shoots.

Add dry-cured Jamón Serrano and finish with freshly ground black pepper and a drizzle of toasted sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens