Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Fish Ramen
By: Renee Mirabito
Ingredients
- 2 tablespoons sesame oil
- 3 teaspoons crushed ginger
- 2 teaspoons crushed garlic
- 100 grams of mushroom finely sliced
- 1 carrot finely sliced
- 400 grams white fish cut into one inch cubes
- 2 spring onions finely sliced to garnish
- Furirake rice topping to garnish
- Dried chilli to garnish
- Sesame seeds to garnish
- 1 litre vegetable stock
- 2 Tablespoons Mirin
- 3 Tablespoons soy sauce
- 1 packet Hakubaku organic udon noodles
Product used in recipe
- HAKUBAKU - ORGANIC UDON NOODLES
- HAKUBAKU - ORGANIC UDON NOODLES
Method
- Place your noodles in a pot of boiling water. Set a timer for eight minutes. You'll need to have all your vegetables and garnishes chopped and ready to go. Our timing is tight!
- Add sesame oil to the pan. Once it's warm, add crushed ginger , crushed garlic, mirin and soy. Let everything mingle for one minute but be careful not to let it burn.
- Add your mushrooms. Give them 1-2 minutes to cook down.
- Add your litre of vegetable stock. Homemade is best, but shop bought is fine too.
- Simmer for around 3-4 minutes. Ideally, your 8 minute timer for your noodles has about 2 minutes left.
- When there is 2 minutes left on the noodle timer, add the white fish. I love fresh caught Snapper for this recipe but any mild flavoured white fish will work.
- When the timer goes off, your noodles are ready. Turn the heat off for your soup and noodles. the fish will finish cooking while you drain the noodles.
- Divide the noodles between three bowls. Evenly divide the fish and soup between three bowls.
- On top of the fish, place your finely sliced carrot and spring onions. Sprinkle furirake rice topping, chilli and sesame seeds on top to garnish. Enjoy!
