Kamaboko Ramen Recipe (Narutomaki)
Delicious and very flavorful ramen noodle soup using Chinese five spices for seasoning and my favorite, the narutomaki kamaboko fish cakes.
Servings 4 people
Cost $15
Ingredients
- 25 oz chicken stock (700 ml)
- 3 garlic cloves (halved)
- 4 tbsp soy sauce
- 1 tsp Worcestershire sauce
- Sliced ginger thumb-sized piece
- ½ tsp Chinese five-spice
- 1 pinch chili powder
- 1 tsp white sugar optional
- 13 ounces ramen noodles (375g)
- 14 ounces cooked pork or chicken breast (400g)
- 2 tsp sesame oil
For the garnish
- 3½ ounces baby spinach (100g)
- 4 tbsp sweet corn
- 4 whole boiled eggs peeled and halved
- 1 sheet dried nori
- Sliced green spring onions or shallots
- 1 sprinkle sesame seeds
- 12 slices narutomaki swirly kamaboko
Instructions
- Mix the chicken stock, garlic cloves, soy sauce, Worcestershire sauce, ginger, Chinese five-spice, chili powder, and water (300 ml) in a large saucepan or stockpot. Allow the ingredients to boil and reduce the heat.
- Allow to simmer for around 5 minutes.
- Taste your stock and add a tsp of white sugar or extra soy sauce to make it saltier or sweeter, depending on your preference.
- Next, cook your ramen noodles and make sure that you follow the instructions on the packaging. Drain the noodles and set them aside.
- Slice your pork or chicken, and then fry them in sesame oil (2 tsp) until they start to brown. Set aside.
- Divide your noodles into your bowls and top each portion with ¼ of the meat, 25g spinach, sweet corn (1 tbsp), and 2 halves of boiled eggs.
- Now strain your stock into a clean pan and then boil it again.
- Once the stock's boiled, divide it between these 4 bowls and then sprinkle on the shredded nori sheet, spring onions or shallots, and sesame seeds. Let the spinach wither slightly before serving and add 3 slices of narutomaki on top.
