🇯🇵 Japanese

Cucumber Ramen

Name: Cucumber Ramen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, smashed Ginger; 2, soft-boiled Eggs; 2 tbsp Soy Sauce; 3 Cucumber; 1.2 litres Stock or Broth; 200 g Noodles; 1.2 litres Chicken Broth; handful Shiso Leaves; 2 tbsp Miso Paste; 300 g Ramen Noodles; 4 sheets Nori Seaweed

🇯🇵 Japanese

Broth-soaked noodles, tender cucumber and fresh herbs layered bite by bite. Ready in 35 minutes including prep.

Prep 15 min Cook 20 min Serves 2 Medium

Ingredients

Saltto taste
Ginger3 cloves, smashed
Eggs2, soft-boiled
Soy Sauce2 tbsp
Cucumber3
Stock or Broth1.2 litres
Noodles200 g
Chicken Broth1.2 litres
Shiso Leaveshandful
Miso Paste2 tbsp
Ramen Noodles300 g
Nori Seaweed4 sheets

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the soy sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the cucumber gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the cucumber on top.
5
Finish with shiso leaves, spring onions and a wedge of rice vinegar on the side.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: 【Super Easy!!!】Japanese Cold Ramen (Hiyashi Chuka) ~A popular dish in summer~ · on YouTube