Refreshing Cold Zaru Ramen (with Homemade Dipping Sauce)

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.

Grab a cold saucepan and add 30 grams of finely chopped Japanese leek or regular leek.

Add 0.5 teaspoon of grated garlic and 0.5 tablespoon of grated ginger.

Now, add 0.5 teaspoon of dashi granules, 1 tablespoon of Japanese soy sauce, 0.5 tablespoon of oyster sauce, and 0.5 tablespoon of Chinese-style chicken bouillon powder.

Add 2 tablespoons of mirin, 0.5 tablespoon of rice vinegar, a drizzle of toasted sesame oil, and 1 teaspoon of toasted white sesame seeds.

Pour in 250 milliliters of water and heat this mixture over medium heat until it starts to boil, then reduce the heat to a gentle simmer.

Keep stirring occasionally and let it bubble for 2 to 3 minutes to cook off some alcohol in the mirin and soften the pungency of the aromatics.

Turn off the heat and let it cool down while you tackle the noodles.

Bring a large pot of water to a proper rolling boil.

Add your ramen noodles and cook them according to the package instructions.

Drain the noodles in a colander and immediately rinse them under cold running water.

Give the noodles a good shake and place the colander over a bowl to help them drain.

Add a few ice cubes to chill the noodles completely.

When the dipping sauce is cool to the touch, add about 5 standard ice cubes or more if using tiny cubes.

Grab the perfectly chilled noodles and arrange them on a plate or a zaru bamboo mat.

Top with slices of pork chashu, seasoned bamboo shoots (menma), boiled eggs, and shredded nori.

Serve the cold dipping sauce in individual serving bowls and add a sprinkle of chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens