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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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