Name: Mackerel and spring greens ramen
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 red bell pepper, finely shredded; 200 g/7 oz smoked mackerel; 200 g/7 oz spring greens, shredded; 1 small leek, finely shredded; handful of seaweed, such as dulse flakes (optional); smoked mackerel skin; 5 strands of dried or fresh sea spaghetti; 750 ml/1¼ pints/3 cups water; 1 x 30 cm/12 in piece of dried or fresh kombu; ½ fresh red chilli, finely chopped; 1.25 cm/½ in piece of fresh root ginger, peeled and finely chopped; 25 ml/1½ tbsp rice wine vinegar; 400 g/14 oz fresh ramen noodles

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Ramen

By Heather Whinney

Published 2018

About

This traditional Japanese broth consists of nutritious smoked mackerel and vibrant spring greens in a wholesome seaweed stock. It differs slightly from other ramens in that the toppings are cooked in with the broth for the last minute, rather than being served on top of the noodles.

Ingredients

For the base

1 x 30 cm/12 in piece of dried or fresh kombu
750 ml/1¼</

Method

Make the base. If you are using dried kombu, place it in a pan and cover it with water. Bring to the boil, then drain the seaweed in a strainer, discarding the cooking water. This is not necessary if you are using fresh kombu.
Pour the fresh measured water into the pan, then add the kombu, sea spaghetti and mackerel skin. Simmer for 20 minutes. Remove the pan f