Ramen evolved into a beloved dish worldwide, with countless variations and flavors that cater to diverse tastes. One variation we like a lot is the Lemongrass and Ginger Shio Ramen. It brings a refreshing twist to the traditional ramen experience. The bright, aromatic flavors of lemongrass and ginger combined with the light and savory Shio broth make this a perfect meal for any time of the year. It’s great anytime to create this delightful bowl of ramen using Hakubaku noodles.
Ingredients for Lemongrass and Ginger shio ramen :
- 2 packs Hakubaku Kaedama
- 4 cups vegetable broth
- 2 stalks lemongrass, trimmed and smashed
- 1 large knob ginger, sliced thin
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp mirin (optional)
- 1 tbsp sesame oil
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach leaves
- 1 cup julienned carrots
- 1 block firm tofu, cubed
- 2 green onions, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
Prepare the Broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic, sliced ginger, and smashed lemongrass stalks. Sauté until fragrant, about 3-4 minutes. This step helps release the essential oils and infuse the broth with deep, aromatic flavors.
Build the Soup Base: Pour in the vegetable broth and bring it to a gentle boil. Add soy sauce and mirin, if using. Reduce the heat to low and let the broth simmer for 20-25 minutes, allowing the flavors to meld together beautifully.
Prepare the Noodles: While the broth is simmering, cook the Hakubaku Kaedama Shio Ramen Noodles according to the package instructions. Once cooked, drain and set them aside.
Add Vegetables and Tofu: After the broth has simmered and the flavors have developed, remove the lemongrass stalks and ginger slices. Add the sliced shiitake mushrooms, julienned carrots, and cubed tofu to the broth. Let it cook for another 5 minutes, until the mushrooms are tender and the tofu is heated through.
Assemble Your Ramen: Divide the cooked noodles among your serving bowls. Ladle the hot broth and vegetables over the noodles. Top each bowl with fresh baby spinach leaves, sliced green onions, and fresh cilantro. The spinach will wilt slightly from the heat of the broth, adding a lovely texture and color to your ramen.
Serve: Serve your Lemongrass and Ginger Shio Ramen with lime wedges on the side for an extra burst of freshness. Squeeze a little lime juice over your bowl just before eating to elevate the flavors even more.
Lemongrass and Ginger Shio Ramen is a delightful fusion of fresh, aromatic ingredients and traditional Japanese flavors. This dish not only offers a light and refreshing take on ramen but also brings a burst of nutrients and vibrant colors to your meal. Perfect for a quick dinner or a comforting lunch, this ramen variation is sure to become a favorite in your household. Enjoy the health benefits and the wonderful flavors of this unique ramen recipe, and don’t forget to check out Hakubaku’s range of noodles for more delicious meal ideas!
