Mackerel and spring greens ramen

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

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.


For the base

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


  1. 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.
  2. 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