Ramen with Cuttlefish
seafoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 50 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 200g Instant Noodles 500g
- 2 tbsp Toasted Sesame Oil 125ml
- 2 tsp Ardo Garlic Cubes 250g
- 1 tsp Ardo Red Chili Cubes 250g
- 2 tsp Ardo Ginger 250g
- 1 litter Vegetable Broth
- 3 tbsp Kikkoman Low-Salt Soy Sauce 150ml
- 2 tbsp Mirin (Japanese Sweet Wine) or White Wine
- 300g Sepia with Ink 100/300 500g
- 100g Shiitake Mushrooms or other mushrooms, sliced
- 2 Alion Fresh Green Onions 150g
- 1 Carrot 750g, cut into thin strips
- 2 tsp Maldon Sea Salt
- 1/2 tsp Maldon Ground Black Pepper
METHOD
1. Cook the noodles according to the package instructions. Drain and rinse with cold water.In a pot, prepare the vegetable broth over medium heat.
2.Add the sesame oil, garlic, chili, ginger, soy sauce, and mirin. Cook for 10 minutes.
3.Rinse the cuttlefish thoroughly and cut them into thin strips.
4. Add the cuttlefish to the soup and continue cooking for another 10 minutes.
5. Add the carrots, mushrooms, and green onions, and stir. Cook for another 5 minutes.
6.Divide the noodles into bowls and pour the soup with the cuttlefish and vegetables on top.
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