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What is cold ramen and how is it done?
Cold Ramen is a beloved regional dish of northern Japan, particularly popular in the prefectures such as Yamagata and Fukushima during the hot summer months. It was appreciated by the locals for decades, although it remained mainly a gem hidden outside those areas. Recently, since the culture of the Ramen has spread and global temperatures have increased, multiple ramen stores throughout Japan – and also internationally – have started to offer cold variations of their usual hot bowls during the hottest seasons.
Since the cold ramen broth is served cold or even ice – it must be light and low fat. A rich and fatty soup like Tonkotsu solidified when you are cold and not appealed. That’s why cold ramen broth is generally clear or light in line. Our version uses a simple but tasty combination of Kombu (Seakelp) and chicken bregileTresulting in a clean and refreshing base. We improve the flavor with aromatic ingredients such as ginger, garlic, sesame seeds and sesame oil, ensuring that there is no compromise in taste despite its lighter and healthier profile.
When it comes to noodles, you can use semi-free noodles ramen from the refrigerated section of Japanese or Asian or dried food stores Chukamen (Chinese -style wheat noodles). Both work well, even if the thinner noodles tend to have a more fluid and more pleasant consistency when it is served cold.
We keep the minimum condiments, so the dish is relatively fast and easy to prepare, even in a hot kitchen. But feel free to be creative and add your favorite condiments to make it a more filling and personalized meal.
Tips and substitutions with cold ramen
- Topping ideas -Invence of the usual soft hair egg, try our Tamago Onsen: a soft, silky, semi-cott egg that is cheaper and creamy. It is beautifully combined with the refrigerated broth and adds a luxurious consistency. For vegetables, it changes things with bleaching vegetables such as spinach or seasonal summer favorites such as Gombo and sweet corn. These not only add color and consistency, but also improve the refreshing atmosphere of the dish.
- Prep is the key – One of Cold Ramen’s best things is what you can prepare in advance. Everything except that the noodles can be done in advance. The soup and condiments can be prepared at the beginning of the day – or even the night before – and cooled until they are ready to serve. For the best consistency, cook and cool the noodles just before serving.
- Keep it cold – worried that your ramen will not remain cold enough on a hot day? No problem. Freeze extra broth in a tray for ice cubes and use those broth cubes to cool your bowl without watering the flavor as the normal ice would do. It is a simple trick that makes a big difference in both taste and presentation.
- Add a turning point – Do you want to make your cold ramen even more exciting? Try a fresh lemon juice narrow Shortly before serving: adds a bright and spicy note that is particularly refreshing on hot days. If you are in the streak of a little heat, a sprinkling of Shichimi Togarashi (Japanese mixture of seven forms pepper) will give the plate a delicate kick and an aromatic depth. These simple additions can completely transform the aromatic profile without any additional effort.
Other recipes such as cold ramen
Cold ramen served in cold chicken broth: light, refreshing, but deeply satisfactory
Condiments
- 2 soft boiled eggs (inferior)
- 6 plum tomatoes (inferior)
- 1/2 cucumber (thinly cut)
Rub salt and sugar in the chicken, then let it rest in the refrigerator for 1 hour. In the meantime, prepare the condiments and keep them cold.
In a medium pot, add water, green onions, crushed garlic and sliced ginger. Heat over medium heat until just before boiling. Add the chicken and bring to the boil. Cook for 2-3 minutes, then turn off the heat. Add the Kombu, cover with a lid and let it rest for 10 minutes or until the chicken is cooked.
Remove the chicken and set aside. Discard the onion, ginger and garlic. Season the broth with salt, sake, Mirin and soy sauce. Cook over low heat for a couple of minutes, then remove from the heat. Leave the broth to cool at room temperature, then refrigerate for 1-2 hours until refrigerated.
Once the chicken is fresh, cut it thinly and keep it cold.
Cook Ramen’s noodles according to the package instructions. Rinse them under the cold running water and drain them. Cover with the ice until it is ready to serve.
Add sesame seeds and sesame oil to the refrigerated broth and mix well. To serve, place the cold noodles in a bowl, pour over the cold broth, add seasonings and serve immediately.
