How to Make Dashi Ramen with Instant Noodles
This article is like the continuation of the previous post because I cooked salt-based instant ramen today using stock made with store-bought dashi granules.
Dashi Ramen using Instant Noodles
The soup stock Dashi (出汁/だし) comes in powder form in Japan, and here, various varieties of products are available in supermarkets.
They usually come in sticks of single-serve quantity for easy preparation, and the items above are powdered Iriko (Niboshi) dashi and Katsuo (bonito) dashi with no salt.
If you want to make instant ramen with dashi stock, I recommend cooking the noodles in such saltless dashi because the soup base powder for the ramen already contains lots of salt.
Just now, using the Sapporo Ichiban Shio Ramen instant noodle, I enjoyed the salt-based Katsuo dashi ramen. As expected, the noodle soup was very flavorful and super delicious!
Aren’t you curious about the taste? For people who answer yes to this question, I will share the cooking process this time with pictures.
All you need to prepare for this recipe are water, saltless dashi powder, and a package of instant ramen. (any flavor is okay, but my recommendation is soy sauce or salt).
Instructions
The difference from typical instant ramen cooking is only one thing; make a soup stock for the noodles by adding your desired flavor of dashi granules into a pot of water.
After that, cook your noodles as usual, following the product’s directions!
