Demae Ramen Beef, Tantanmen Style

Ingredients

  • 1 pack of Demae Ramen Beef noodles
  • 1 egg
  • 1 garlic clove
  • 1 tbsp soy sauce
  • 1 small onion
  • 1 tbsp vegetable oil
  • 80 g beef mince
  • 1 tsp hot bean sauce
  • 2-3 small pak choi leaves
  • 100 ml soy drink
  • 1 tsp tahini

Preparation

  1. Boil the egg for approx. 6 minutes. Meanwhile, peel and crush the garlic. Peel and finely dice the onion. Transfer the egg to cold water and peel off the shell.
  2. Heat the oil in a small frying pan over a medium to high heat and fry off the mince for approx. 2 minutes to brown. Add the diced onion, garlic and bean sauce to the pan and fry for approx. 1 minute. Stir in the soy sauce and put the mince mixture to one side.
  3. Rinse the pak choi and cut in half lengthways if necessary. Bring 400 ml water to the boil. Add the Demae Ramen noodles and pak choi and simmer for approx. 3 minutes. Add the soy drink and tahini. Mix in the Demae Ramen seasoning oil and seasoning mix and transfer to a soup plate. Cut the egg in half. Top the tantanmen-style Demae Ramen Beef noodles with the mince mixture, egg and pak choi, and serve immediately.


    Tip: Peel and crush 1 garlic glove and mix with 1 tbsp soy sauce and ½ tsp sugar to make a marinade. Add the peeled egg to the marinade and let it sit there during the remaining preparation time, making sure to turn occasionally.

Total preparation time: 15 minutes
Cooking time: 15 minutes

Veggie Demae Ramen Miso with Crispy Tofu

Ingredients

  • 1 pack of Demae Ramen Miso noodles
  • 60 g tofu
  • 2 tsp cornflour
  • 40 g broccoli florets
  • 1 king oyster mushroom
  • 1 small red chilli pepper
  • 2 tbsp vegetable oil

Preparation

  1. Pat the tofu dry with kitchen paper to remove excess moisture, then cut into cubes. Mix the cornflour with 1 tsp of the Demae Ramen seasoning mix and coat the tofu cubes. Rinse the broccoli florets, clean the king oyster mushroom and cut lengthways into thin strips. Rinse the chilli pepper, cut in half, remove the seeds and slice finely.
  2. Heat the oil in a small frying pan over a medium to high heat and fry the tofu cubes for 2-3 minutes until crispy on all sides. Add the broccoli florets and king oyster mushroom and, on a medium heat, sauté for approx. 2 minutes. Put the tofu, broccoli florets and king oyster mushroom to one side.
  3. Meanwhile, bring 500 ml water to the boil. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Stir in the remaining Demae Ramen seasoning mix and transfer to a soup plate. Top the Demae Ramen Miso noodles with the crispy tofu, broccoli florets, king oyster mushroom and fine chilli slices, and serve immediately.

Total preparation time: 10 minutes
Cooking time: 10 minutes

Demae Ramen Sesame with Sesame Spinach

Ingredients

  • 1 pack of Demae Ramen Sesame noodles
  • 1 garlic clove
  • 1 piece of ginger (approx. 2 cm)
  • 80 g spinach leaves
  • 1 small chicken breast fillet (approx. 120 g)
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame seeds
  • 1 tsp soy sauce

Preparation

  1. Peel the garlic and ginger and chop finely. Rinse the spinach and shake dry. Pat the chicken dry with kitchen paper.
  2. Heat the oil in a small frying pan over a medium to high heat and fry the chicken breast fillet for approx. 8 minutes, turning occasionally until cooked through. Remove the fillet from the pan and keep warm.
  3. Sauté the garlic, ginger and spinach in the pan’s juices over a low heat for approx. 3 minutes, seasoning with the toasted sesame and soy sauce. Meanwhile, bring 500 ml water to the boil. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Mix in the Demae Ramen seasoning oil and seasoning mix and transfer to a soup plate. Slice the chicken breast diagonally. Top the Demae Ramen Sesame noodles with the sesame spinach mixture and chicken breast, and serve immediately.

Total preparation time: 15 minutes
Cooking time: 10 minutes

Lemongrass Demae Ramen Shrimp

Ingredients

  • 1 pack of Demae Ramen Shrimp noodles
  • 40 g broccoli florets
  • 40 g shelled edamame beans (frozen)
  • Salt
  • 5 prawns
  • 1 tbsp oil
  • 1 stalk of lemongrass
  • 1 tsp wasabi

Preparation

  1. Rinse the broccoli florets and add to boiling salt water together with the edamame beans. Simmer for approx. 3 minutes.
  2. Meanwhile, heat the oil in a small frying pan over a medium to high heat and fry the prawns for approx. 1 minute on each side. Drain the vegetables and put them to one side together with the prawns.
  3. Bend the lemongrass in several places. Bring 500 ml water to the boil and add the lemongrass. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Remove the lemongrass. Mix the Demae Ramen seasoning mix into the noodles and transfer to a soup plate. Top the Demae Ramen Shrimp noodles with the edamame beans, broccoli florets and prawns, garnish with the wasabi and serve immediately.

Total preparation time: 10 minutes
Cooking time: 10 minutes

Creamy Demae Ramen Soy Sauce with Mixed Mushrooms

Ingredients

  • 1 pack of Demae Ramen Soy Sauce noodles
  • 3 dried wood ear mushrooms (Chinese morels)
  • 1 spring onion
  • 2-3 small shiitake mushrooms
  • 1 king oyster mushroom
  • 1 small onion
  • 1 garlic clove
  • 2 tbsp vegetable oil
  • 1 egg
  • 2 tsp flour

Preparation

  1. Following the instructions on the pack, soak the wood ear mushrooms for approx. 1 hour and cook. Rinse and clean the spring onion, then slice into rings. Clean the shiitake mushrooms and king oyster mushroom, cut the shiitake mushrooms in half and roughly chop the king oyster mushroom. Peel the onion and garlic, finely dice the onion and crush the garlic.
  2. Heat 1 tsp oil in a small frying pan over a medium heat, crack the egg and fry for approx. 2 minutes. Put the fried egg to one side. Meanwhile, heat the rest of the oil in a small saucepan over a medium to high heat and fry the shiitake mushrooms and king oyster mushroom for approx. 3 minutes, stirring occasionally. Add the onion and garlic and fry for another 2 minutes approx. Sprinkle the flour over the mushroom mixture, continue frying briefly, then add 500 ml water.
  3. Bring the water to the boil. Add the Demae Ramen noodles and wood ear mushrooms and simmer for approx. 3 minutes. Mix in the Demae Ramen seasoning oil and seasoning mix and transfer to a soup plate. Top the Demae Ramen Soy Sauce noodles and mixed mushrooms with the fried egg and spring onion, and serve immediately.

Total preparation time: 1 hour 10 minutes
Cooking time: 10 minutes

Veggie Demae Ramen Spicy with Shiitake

Ingredients

  • 1 pack of Demae Ramen Spicy noodles
  • 1 egg
  • 2-3 small shiitake mushrooms
  • 1 spring onion
  • 1 small onion
  • 1 garlic clove
  • 1 piece of ginger (approx. 2 cm)
  • 1 tbsp vegetable oil

Preparation

  1. Boil the egg for approx. 6 minutes. Meanwhile, clean the shiitake mushrooms and cut them in half. Rinse and clean the spring onion, then slice into rings. Peel the onion, garlic and ginger. Finely dice the onion and ginger and crush the garlic. Transfer the egg to cold water and peel off the shell.
  2. Heat the oil in a small saucepan over a medium heat and sauté the onion, garlic and ginger for approx. 1 minute. Add the shiitake mushrooms and fry for another 2 minutes approx., then add 500 ml water.
  3. Bring the water to the boil. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Mix in the Demae Ramen seasoning oil and seasoning mix and transfer to a soup plate. Cut the egg in half. Top the veggie Demae Ramen Spicy noodles and shiitake mushrooms with the egg and spring onion rings, and serve immediately.

Total preparation time: 15 minutes
Cooking time: 15 minutes

Okonomiyaki with Demae Ramen Chicken

Ingredients

  • 1 pack of Demae Ramen Chicken noodles
  • 1 small chicken breast fillet (approx. 120 g)
  • 2 tbsp vegetable oil
  • 50 g white cabbage
  • 1 small carrot (approx. 30 g)
  • 1 egg
  • 100 g flour
  • 1 tbsp mayonnaise
  • 1 tsp soy sauce
  • 1 tbsp pickled ginger
  • ½ nori leaf

Preparation

  1. Bring 400 ml water to the boil. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Mix in the Demae Ramen seasoning oil and seasoning mix and drain the cooking water into a separate container, saving 150 ml and leaving to cool. Pat the chicken breast fillet dry with kitchen paper and chop into cubes. Heat 1 tbsp oil in a large frying pan over a medium to high heat and fry the cubed chicken breast for approx. 3 minutes, turning regularly. Then remove from the pan and leave to cool.
  2. Rinse the white cabbage and cut into thin strips. Peel and finely grate the carrot. Mix the saved, cooled cooking water with the egg and flour to form a smooth dough. Fold the white cabbage, carrot, cubed chicken breast and noodles into the dough. ln batches, heat the rest of the oil in the pan’s juices over a low to medium heat. Divide the dough in half and cook 2 Japanese pancakes in the hot oil for approx. 5 minutes on each side.
  3. Mix the mayonnaise with the soy sauce, roughly chop the ginger and finely crumble the nori leaf. Garnish the Demae Ramen Chicken okonomiyaki pancakes with the soy mayonnaise, ginger and nori leaf, and serve immediately.

Total preparation time: 35 minutes
Cooking time: 15 minutes

Salmon with Demae Ramen Spicy in a Lemon and Dill Sauce

Ingredients

  • 1 pack of Demae Ramen Spicy noodles
  • 1 salmon fillet (= 125 g)
  • 70 g courgette
  • 1 small onion
  • 1 garlic clove
  • 1 tbsp vegetable oil
  • 1 tsp flour
  • 50 ml cream
  • 1 tsp lemon juice
  • 1 tsp freshly chopped dill

Preparation

  1. Bring 400 ml water to the boil. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Mix in the Demae Ramen seasoning mix and drain the cooking water into a separate container, saving 120 ml. While cooking the noodles, pat the salmon fillet dry with kitchen paper and cut into cubes. Rinse, clean and dice the courgette. Peel the onion and garlic, finely dice the onion and crush the garlic.
  2. Heat the oil in a large frying pan over a medium to high heat. Fry the salmon and courgette for approx. 3 minutes, turning regularly. Set aside. Sauté the onion and garlic in the pan’s juices over a medium heat for approx. 2 minutes, add the flour, continue frying briefly, then add the cooking water and cream.
  3. Bring the sauce to the boil and add the lemon juice and dill. Stir in the noodles and transfer the Demae Ramen Spicy mixed with the lemon and dill sauce to a soup plate. Top with the salmon and courgette, drizzle with the Demae Ramen seasoning oil and serve immediately.

Total preparation time: 10 minutes
Cooking time: 10 minutes

Coconut and Lime Ramen with Demae Ramen Shrimp and Prawn Skewer

Ingredients

  • 1 pack of Demae Ramen Shrimp noodles
  • 5 prawns
  • 40 g sugar snap peas
  • 1 small red chilli pepper
  • 1 small onion
  • 1 garlic clove
  • 2 tbsp vegetable oil
  • ½ tsp yellow curry paste
  • 250 ml coconut milk
  • 1 tbsp lime juice
  • 1 tsp freshly chopped coriander

Preparation

  1. Wash the prawns, pat dry with kitchen paper and thread onto a wooden skewer. Rinse and clean the sugar snap peas. Rinse the chilli pepper, cut in half, remove the seeds and slice finely. Peel the onion and garlic, finely dice the onion and crush the garlic.
  2. Heat 1 tbsp oil in a frying pan over a medium to high heat and fry the prawns and sugar snap peas for approx. 2 minutes, making sure to turn regularly. Set them aside. Meanwhile, heat the rest of the oil in a small saucepan over a medium to high heat, sauté the onion and garlic for approx. 1 minute and stir in the curry paste. Add the coconut milk and 250 ml water.
  3. Bring the coconut milk and water mixture to the boil. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Mix in the Demae Ramen seasoning mix and the lime juice and transfer to a soup plate. Place the sugar snap peas, sliced chilli, coriander and prawn skewer on top of the coconut and lime ramen with Demae Ramen Shrimp, and serve immediately.

Total preparation time: 15 minutes
Cooking time: 15 minutes

Demae Ramen Chicken with Red Kuri Squash

Ingredients

  • 1 pack of Demae Ramen Chicken noodles
  • 80 g red kuri squash
  • 1 small chicken breast fillet (approx. 120 g)
  • 1 tbsp vegetable oil
  • 1 tsp honey
  • ½ tsp toasted sesame seeds
  • 1 tbsp freshly chopped coriander

Preparation

  1. Rinse the squash and dice. Pat the chicken dry with kitchen paper and cut into cubes.
  2. Heat the oil in a small frying pan over a medium to high heat and fry the diced squash and chicken cubes for approx. 5 minutes, turning regularly. Add the honey and continue frying briefly. Sprinkle the sesame seeds over the chicken and squash mixture and set aside.
  3. Meanwhile, bring 500 ml water to the boil. Add the Demae Ramen noodles and simmer for approx. 3 minutes. Mix in the Demae Ramen seasoning oil and seasoning mix and transfer to a soup plate. Top the Demae Ramen Chicken noodles with the chicken and squash mixture, sprinkle the coriander over the top and serve immediately.

Total preparation time: 10 minutes
Cooking time: 10 minutes

Tori Chashu Ramen

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Ingredients

  • 1 package Demae Ramen Chicken
  • 1 chicken breast
  • 2 tbsp (sesame) oil
  • 2 tbsp soy sauce
  • 1 small carrot
  • 100 g baby spinach
  • 1 spring onion
  • Salt and pepper

Preparation

  1. Rinse the chicken breast and pat dry. Then wash the carrots and spring onions and cut them into thin strips.
  2. Heat 2 tbsp oil in a frying pan and sear the chicken breasts over medium heat for 4 minutes on each side. Then season with salt and pepper. Now add the carrots and spinach, deglaze with 2 tbsp soy sauce and 100 ml of water, and cook for another 5 minutes.
  3. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen Noodles to the boiling water and cook for 3 minutes.
  4. Now remove the pot from the cooker, add the enclosed powder and oil, and stir well.
  5. Remove the chicken breast from the pan and cut into slices.
  6. Pour the noodles with the broth into a soup bowl.
  7. Arrange the vegetables and chicken breast on top and garnish with the spring onions.
  8. Serve hot and enjoy!

Ajitama Ramen

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Ingredients

  • 1 package Demae Ramen Sesame
  • 1 egg
  • 6 tbsp soy sauce
  • 1 spring onion
  • 1 spring onion
  • 5-6 strips pickled bamboo shoots
  • 1 handful of bean sprouts

Preparation

  1. Boil the egg for 3-5 minutes and rinse in cold water. Then peel and marinate in 4 tbsp soy sauce (for a more intense flavour, the egg can be marinated longer).
  2. Wash the vegetables and cut the spring onion into thin rings.
  3. Now drain the bamboo shoots and sauté with 2 tbsp soy sauce.
  4. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes. After 2 minutes add a handful of bean sprouts to the pot and cook for the last minute.
  5. Now remove the pot from the cooker, add the enclosed powder and oil, and stir well.
  6. Pour the contents into a bowl and garnish with the halved egg, spring onion, and bamboo shoots.
  7. Serve hot and enjoy!

Niku Yasai Ramen

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Ingredients

  • 1 package Demae Ramen Beef
  • 100 g beef strips
  • 2 tbsp (neutral tasting) oil
  • 1 tsp soy sauce
  • ½ tsp sugar
  • ½ pak choi
  • 1 garlic clove

Preparation

  1. First wash the pak choi, remove the stalk and cut the rest into strips.
  2. Rinse the beef strips and pat dry. Then finely chop the garlic clove.
  3. Heat 2 tbsp oil in a frying pan and add the beef strips.
  4. Fry the meat for 3 minutes over medium heat, then add the white part of the pak choi and the chopped garlic clove.
  5. Sauté the vegetables with the meat for 2 minutes and season with 1 tsp soy sauce and ½ tsp sugar. Now add the pak choi leaves.
  6. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes.
  7. Now remove the pot from the cooker, add the enclosed powder and oil, and stir well.
  8. Pour the contents of the pot into a bowl and garnish with the beef and vegetables.
  9. Serve hot and enjoy!

Spicy Chilli Ramen

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Ingredients

  • 1 package Demae Ramen Spicy
  • ½ small chili pepper
  • 1 spring onion
  • 1 handful of bean sprouts
  • 1 small carrot

Preparation

  1. Wash the vegetables. Then cut the spring onion and half of a chili pepper into thin rings. Remove the seeds from the chili pepper for a milder flavour.
  2. Cut the carrot into thin strips with a peeler.
  3. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes. After 2 minutes, add a handful of bean sprouts and the carrots to the pot, and cook for the last minute.
  4. Now remove the pot from the cooker, add the enclosed powder and oil, and stir well.
  5. Pour the contents of the pot into a bowl, then garnish with the spring onions and chili pepper.
  6. Serve hot and enjoy!

Spicy Tamago Ramen

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Ingredients

  • 1 package Demae Ramen Spicy
  • 1 egg
  • ½ small chili pepper
  • 1 spring onion
  • 1 handful of bean sprouts
  • 1 small carrot

Preparation

  1. Wash the vegetables. Then cut the spring onion and half of a chili pepper into thin rings. Remove the seeds from the chili pepper for a milder flavour.
  2. Cut the carrot into thin strips with a peeler.
  3. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes. After 2 minutes, add a handful of bean sprouts and the carrots to the pot, and cook for the last minute.
  4. Now remove the pot from the cooker, add the enclosed powder and oil, and stir well.
  5. Slowly pour one beaten egg into the pot, stirring constantly.
  6. Pour the contents of the pot into a bowl, then garnish with the spring onions and chili pepper.
  7. Serve hot and enjoy!

Ebi Shiitake Ramen

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Ingredients

  • 1 package Demae Ramen Shrimp
  • 4-5 peeled prawns
  • 3-4 shiitake mushrooms
  • 2 tbsp (neutral tasting) oil
  • 5 Chinese cabbage leaves

Preparation

  1. Wash the shiitake mushrooms and Chinese cabbage, then cut off the ends. Rinse the prawns briefly and pat dry.
  2. Cut the Chinese cabbage and shiitake mushrooms into strips.
  3. Heat 2 tbsp oil in a frying pan and stir-fry the Chinese cabbage strips for about 3 minutes. Add the prawns and mushrooms to the pan and fry over medium heat for another 3-4 minutes.
  4. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen Noodles to the boiling water and cook for 3 minutes.
  5. Now remove the pot from the cooker, add the enclosed powder and stir well.
  6. Pour the noodles with the broth in a bowl and garnish with the prawns, mushrooms, and Chinese cabbage.
  7. Serve hot and enjoy!

Kamo Chashu Ramen

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Ingredients

  • 1 package Demae Ramen Duck
  • 1 small duck breast
  • ½ pak choi
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 spring onion

Preparation

  1. Wash the pak choi, remove the stalk, and cut in half. Then cut the leaves and the white part into strips.
  2. Wash the spring onion and cut into thin rings.
  3. Rinse the duck breast and pat dry. Then make a slight incision in the skin, place skin-side down in a non-stick pan, and fry on medium heat for 8 minutes until the skin is crispy. Then turn over and cook for a further 5 minutes.
  4. Now add the pak choi to the pan together with 1 tbsp soy sauce and 1 tsp sugar, and fry for one minute with the lid closed.
  5. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes.
  6. Now remove the pot from the cooker, add the enclosed powder and stir well.
  7. Cut the duck breast into slices.
  8. Pour the contents of the pot into a bowl and garnish with the duck breast, pak choi, and spring onion.
  9. Serve hot and enjoy!

Classic Tonkotsu Ramen

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Ingredients

  • 1 package Demae Ramen Tonkotsu
  • 100 g pork fillet
  • 2 tbsp (neutral tasting) oil
  • 1 spring onion
  • 1 tbsp pickled red ginger (available at many Asian shops)
  • 1 tsp white sesame
  • Salt and pepper

Preparation

  1. Wash the spring onion and slice into thin rings.
  2. Heat 2 tbsp oil in a frying pan.
  3. Rinse the pork fillet and pat dry. Then sprinkle with salt and pepper and sear on both sides for about 5 minutes over medium-high heat. Then remove from the pan, wrap in aluminium foil, and set to the side until almost ready to serve. Shortly before serving, cut into thin slices.
  4. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen Noodles to the boiling water and cook for 3 minutes.
  5. Now remove the pot from the cooker, add the enclosed powder and oil, and stir well.
  6. Pour the contents of the pot into a bowl and garnish with the pork fillet slices, red ginger, spring onion, and toasted white sesame seeds.
  7. Serve hot and enjoy!

Butabara Shoyu Ramen

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Ingredients

  • 1 package Demae Ramen Soy Sauce
  • 1 slice of cooked pork belly
  • 1 egg
  • 4 tbsp soy sauce
  • 1 spring onion
  • 2-3 nori leaves
  • 5-6 strips of pickled bamboo shoots

Preparation

  1. Heat water in a pot, boil the egg for 3-5 minutes, and then rinse in cold water. Then peel and marinate in 4 tbsp soy sauce (for a more intense flavour, the egg can be marinated for a longer time).
  2. Wash the spring onion and cut into thin rings.
  3. Drain the bamboo shoots.
  4. Cut the pork belly slice into bite-sized pieces.
  5. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes. Add the pork belly meat to the pot for the last 30 seconds.
  6. Take the meat out again. Then remove the pot from the cooker, add the enclosed powder and oil, and stir well.
  7. Pour the contents of the pot into a bowl and place the pork belly slices and the halved egg on top.
  8. Garnish with bamboo shoots, spring onion, and nori leaves.
  9. Serve hot and enjoy!

Veggie Curry Ramen

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Ingredients

  • 1 package Demae Ramen Japanese Curry
  • ½ small aubergine
  • 1 tbsp sesame oil
  • 1 handful of edamame beans
  • 1 red and 1 yellow snack pepper
  • 1 small potato
  • 1 small carrot
  • 1 tbsp soy sauce
  • 1 tsp sugar

Preparation

  1. Wash the vegetables and cut the aubergine into thin slices.
  2. Peel the potato and cut into cubes of about 1 cm. Peel the carrots as well, and dice them about the same size.
  3. Now also cut the peppers into fine strips.
  4. Boil the potato and carrot cubes in water for 5 minutes, and then fry them in a pan with 1 tbsp soy sauce and 1 tsp sugar.
  5. At the same time, heat 1 tbsp oil in a frying pan and fry the aubergine slices over medium heat for 2 minutes on each side. Then add the peppers and fry for another 2 minutes.
  6. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes.
  7. Now remove the pot from the cooker, add the enclosed powder and stir well.
  8. Pour the contents of the pan into a bowl and garnish with the aubergine slices, potato and carrot cubes, pepper strips, and edamame beans.
  9. Serve hot and enjoy!

Sapporo Miso Ramen

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Ingredients

  • 1 package Demae Ramen Miso
  • 2 tbsp canned maize
  • 1 spring onion
  • 100 g baby spinach
  • 1 tsp (sesame) oil
  • 1 tsp soy sauce
  • 1 handful bean sprouts
  • 1 tsp white sesame

Preparation

  1. Wash the vegetables. Dry the spinach well, then put it in boiling water for 10 seconds and rinse immediately in cold water. Then season with 1 tsp (sesame) oil and 1 tsp soy sauce.
  2. Now cook the bean sprouts in the same pot for 30 seconds.
  3. Cut the spring onion into thin rings.
  4. Drain the maize.
  5. Bring 500 ml of water to the boil in a saucepan. Add the Demae Ramen noodles to the boiling water and cook for 3 minutes.
  6. Now remove the pot from the cooker, add the enclosed powder and stir well.
  7. Pour the contents of the pot into a bowl and garnish with the spinach, maize, bean sprouts, and spring onion.
  8. Sprinkle 1 tsp roasted white sesame seeds over the spinach.
  9. Serve hot and enjoy!

Classic Japanese Shoyu Ramen with Chashu Pork

Ingredients

  • 1 package Nissin Demae Ramen Tokyo Soy Sauce
  • 1 soft-boiled egg
  • 2 nori sheets
  • 2 slices of narutomaki
  • 10 g bean sprouts
  • 10 g bean sprouts
  • 1 slice of chashu pork

Preparation

  1. Prepare the toppings: cut the soft-boiled egg in half, wash the bean sprouts, and chop the spring onions.
  2. Cook the noodles in 500 ml of boiling water for 3 minutes. Then remove from heat and add the spice powder and oil.
  3. Put noodles and broth in a bowl and garnish with chashu, narutomaki, spring onions, and bean sprouts. Finally, arrange the nori decoratively on the rim of the bowl.

Spicy Beef Ramen with Choy Sum and Enoki Mushrooms

Ingredients

  • 1 package Nissin Demae Ramen Spicy
  • 50 g choy sum (Chinese cauliflower)
  • 2 garlic cloves
  • 1½ spring onions
  • 30 g enoki mushrooms
  • 1 TL soy sauce
  • beef strips

Preparation

  1. Cut the choy sum stems into small pieces, cut the leaves more generously.
  2. Peel and chop the garlic into small pieces, slice the spring onions, and remove the root end of the enoki mushrooms.
  3. Season the beef with salt and pepper, and fry on each side for 3-4 minutes.
  4. Fry the garlic and spring onions for 1-2 minutes. Then add the choy sum and leave in the pan for another 1-3 minutes until it becomes slightly soft.
  5. Add the enoki mushrooms together with soy sauce, and half a cup of water. Stir. Bring 500 ml of water to boil and cook the Demae Ramen noodles for 3 minutes. Then remove from heat and add the spice powder and oil.
  6. Arrange all the ingredients in a bowl and enjoy.

Shio Ramen with Shimeji Mushrooms and Garlic

Ingredients

  • 1 package Nissin Demae Ramen Chicken
  • 1 garlic clove (finely chopped)
  • a few slices of fresh ginger
  • 1 egg (marinated and soft boiled)
  • 25 g spring onion
  • 20 g menma
  • 37 g bean sprouts (blanched)
  • 37 g shimeji mushrooms
  • 2 nori sheets

Preparation

  1. Boil the noodles in 500 ml water for 3 minutes, then remove from heat and add the spice powder and oil.
  2. Add garlic and ginger to the broth.
  3. Put the noodles and broth in a bowl.
  4. Cut the egg in half and arrange the spring onions, menma, bean sprouts, and mushrooms on the noodles as a topping.
  5. Finally, arrange the nori decoratively on the edge of the bowl.
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