Soy Ginger Ramen + Greens

February 20, 2015
1 Ratings
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4-6
Author Notes

Inspired by Teppan-style Japanese steakhouse salad dressing, this salad is fast and easy and you will have leftover dressing to use later! This is also a great entree, just grill a fillet, tofu, or some chicken and top with a bit more dressing to make a full meal! Might even be tastier if made the night before and chilled! —Alexandra V. Jones

What You'll Need
  • Dressing
  • 1/2 cup Canola or mild tasting oil
  • 1/4 cup soy sauce
  • 1/4 cup seasoned rice vinegar (contains sugar and a few other things also called sushi vinegar)
  • 1 1/2 inch piece, fresh ginger, peeled, chopped.
  • 2 carrot, peeled, diced.
  • 6 green onions, green and white parts, chopped.
  • Noodles and toppings
  • 3 Bricks dried ramen (Top ramen style, throw out silver packets you won't need them)
  • 2 cups spring mix or lettuce of choice chopped in bite sized pieces (Iceberg is delicious with this)
  • cracked pepper to taste.
  • 1 tablespoon sesame seeds.
  1. In a blender or processor, blend all the dressing ingredients until creamy. Makes two cups of dressing, you will have some left over, keeps well for up to two weeks in fridge.
  2. 2 cups spring mix or lettuce of choice, iceberg is even great. Cook noodles in boiling water for 2-3 minutes, drain. Put noodles in a large bowl and pour in half the dressing, add lettuce, combine gently. Top with sesame seeds and pepper.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • Alexandra V. Jones
    Alexandra V. Jones
Chef de cuisine @Shelburne hotel Seaview, WA

2 Reviews

Taylor S. August 23, 2020
This is so delicious and deceptively easy. The sauce is lovely and coats the noodles well, and I love the idea of adding spring mix to the ramen.
Alexandra V. August 23, 2020
Yeah!!! So glad you liked it! Thanks for the feedback! Have a great day!