Make Ahead


February 13, 2020
0 Ratings
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 2
Author Notes

I have enamored of high quality ramen dishes. The major problem is that i have no space and time to make the broth I like. My local Japanese store sells excellent frozen pork and chicken broth with yuzu, so i tinker with and use that. —LeBec Fin

What You'll Need
  • 1/2 cup dried Wakame, soaked to soften, lifted from the water, put into larger bin of cold water, soaked 30 minutes to 1 hour, and hand-rubbed in same water to remove saltiness. Lift out of water and shred finely with knife of scissors
  • 1/2-1 cups chopped thinnest chinese celery stems,rinsed [DO NOT USE REGULAR CELERY]
  • 2 teaspoons finely shredded pickled ginger, rinsed well
  • fresh ramen, egg or flour, boiled til al dente, and dumped into bowl of cold water with ice, and left til chilled. lift from water, drain and place in 2 bowls
  • yuzu ramen broth made with pork and chicken bones
  • 1 lemon seeded and squeezed of all juice , addded to yuzu broth defrosted packet
  • 1/3 of yuzu broth volume liquid very smoky lapsang souchong tea
  • 8-16 ounces fresh Tobiko
  1. combine in 2 bowls wakame through ramen. Add tobiko to each, top with enough broth to reach sides of ramen.

See what other Food52ers are saying.

My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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