Sapporo Ramen Salad Recipe can be found mostly at pubs in Sapporo, Japan. But, you can easily make a classic ramen salad at home. The vegetables on top can be arranged, so please try it out. It’s so easy that it’s perfect for lunch for one person. Perfect for hot summer days. Regions around Japan have a myriad of different ways of using ramen. This recipe can commonly be found in pubs during the summer in Sapporo, Japan. Why? We are not really sure.. but it seems to be a staple of the region. Its very tasty with a cold beer or iced barley tea!
The key to making this salad tasty is using our Kaedama Fresh Ramen Packs to give you a slightly different taste that will delight and surprise.
Vegan tip: use our Salt-free Udon or Soba noodles. Use our braised tofu recipe instead of an egg. Gluten Free: Use our Salt-free SobaBuckwheat Noodles
- From Japan! Salt-Free Premium Soba and Udon noodles for a thicker noodle. BOTH are vegan with premium ingredients. Soba is Gluten-free and made from Buckwheat processed without salt! Try them in your noodle recipe instead of traditional noodles. From the #1 producer of grain products in Japan. Hakubaku!
Makes 4 servings.
Ingredients
- 2 Packs fresh ramen noodles from our Kaedama noodle pack
- 1/2 C cherry tomatoes
- 1 soft boiled egg or Ramen Egg
- 2 Tblsp ground sesame
- 2 Tblsp mayonaise
- 2 Tsp of sugar
- 1 Tsp of vinegar
- 1 Tblsp Mentsuyu or Light Soy sauce
Instructions
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Lettuce is torn by hand to a size that is easy to eat. Dice cherry tomatoes or larger tomatoes
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Cook noodles for 2min , no salt, drain, rinse, drain
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Mix Sesame, mayo, sugar, vinegar and Soy in a small dish and mix well
- Assemble cooled down noodles on a plate, top with lettuce, tomato, egg
- Drizzle dressing over plate, serve!
Tip: Instead of mini tomatoes, you can cut the tomato into 1/4 and make it delicious. It can also be deliciously served with cucumbers that have been cut into small pieces. Boil the noodles and drain the water well. Wash well with cold water and cool to cool.
