When it comes to exploring new culinary frontiers, few things are as exciting as combining beloved traditional flavors with modern twists. Enter Green Matcha Ramen, a vibrant and nutritious spin on classic Japanese ramen, brought to you with the quality of Hakubaku Kaedama noodles.
The Allure of Ramen and Matcha
Matcha, a finely ground powder of specially grown and processed green tea leaves, is celebrated for its health benefits and rich flavor. Ramen, particularly Hakubaku’s Kaedama noodles, offers an authentic taste and texture that is both satisfying and versatile. Together, they create a unique dish that is as delightful to the taste buds as it is beneficial for the body.
Health Benefits of Matcha
Matcha is packed with antioxidants, particularly catechins, which are known to boost metabolism and improve overall health. When combined with fresh ramen, you get a dish that is not only delicious but also nourishing. The noodles, made without artificial preservatives and not fried, ensure that you enjoy a wholesome meal that retains its authentic Japanese quality.
How to Make Green Matcha Ramen
Ingredients:
- 1 pack Hakubaku Kaedama ramen noodles
- 1 tablespoon matcha green tea powder
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon miso paste
- 1 teaspoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 cup baby spinach
- 1 cup sliced shiitake mushrooms
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup edamame
- 1 soft-boiled egg (optional)
- Sesame seeds for garnish
Instructions:
1. Prepare the Broth:
- In a large pot, heat 1 teaspoon of sesame oil over medium heat.
- Add 1 tablespoon of grated ginger and 2 minced garlic cloves. Sauté until fragrant, about 2-3 minutes.
- Stir in 4 cups of vegetable broth, 1 tablespoon of soy sauce, and 1 teaspoon of miso paste. Bring to a simmer.
2. Matcha Infusion:
- In a small bowl, whisk 1 tablespoon of matcha green tea powder with a little hot water to make a smooth paste.
- Add the matcha paste to the simmering broth and stir well to combine.
3. Cooking the Vegetables:
- Add 1 cup of sliced shiitake mushrooms, 1/2 cup of shredded carrots, and 1/4 cup of edamame to the broth. Let them cook for about 5-7 minutes until tender.
- Stir in 1 cup of baby spinach and 1/2 cup of chopped green onions. Cook until the spinach wilts.
4. Preparing the Noodles:
- While the broth is simmering, cook the Hakubaku Kaedama ramen noodles according to the package instructions. Drain and set aside.
5. Assemble the Ramen Bowls:
- Divide the cooked noodles among serving bowls.
- Ladle the hot matcha-infused broth and vegetables over the noodles.
- Top each bowl with a soft-boiled egg (if using) and sprinkle with sesame seeds for garnish.
6. Serve and Enjoy:
- Serve immediately, savoring the unique blend of matcha and traditional ramen flavors.
