Empty My Fridge
How to Make Abura Soba (Soupless Ramen) That Stays Glossy
Ingredients
- Oyster sauce4 tsp
- Soy sauce4 tsp
- Rice wine vinegar2 tsp
- Toasted sesame oil2 tsp
- Chicken stock · powder2 pinches
- Lard1 tsp
- Garlic · paste1 tsp
- Brown sugar½ tsp
- Ramen noodle2
- Scallion · finely chopped3 tbsp
- Sesame seed · ground½ tbsp
- Black pepper · ground1 pinch
- Pork4 pieces
- Egg2
- Bamboo shoot
- Fish cake
- Roasted seaweed
- Chili oil
Instructions
- Divide the tare among serving bowls: 2 tsp oyster sauce, 2 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, a pinch of chicken bouillon powder, 1/2 tsp lard, 1/2 tsp garlic paste, 1/4 tsp light brown sugar and 1 tsp water per bowl.
- Stir the sauce, then cover the bowls with a plate or plastic wrap and set them aside.
- Boil 2 portions of ramen noodles following the package instructions.
- While the noodles cook, mix 3 tbsp finely chopped green onions, 1/2 tbsp ground sesame seeds and 1 pinch black pepper in a bowl.
- When the noodles have 1 minute of cooking left, microwave the covered bowls of tare for 1 minute at 600W.
- Remove the bowls from the microwave and take off the cover.
- Drain the noodles and divide them between the bowls, placing them on the tare.
- Arrange pork chashu, ramen eggs, bamboo shoots, nori, narutomaki or other chosen toppings over the noodles.
- Drizzle with chili oil and rice vinegar to taste, then toss thoroughly before eating.
Summarized from Sudachi's video. Watch it for the details.
More recipes with
GarlicEggScallionBrown sugarPorkRamen noodleRoasted seaweedBamboo shoot
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