Back COOKING MODE
Creamy Salt Ramen with Asparagus and Corn Loop 1
Snap off and discard the tough base of the asparagus by hand, then lightly peel the skin from the lower part with a peeler. Remove any tough parts that would catch in your teeth. Asparagus 2-3 spears
1
Snap off and discard the tough base of the asparagus by hand, then lightly peel the skin from the lower part with a peeler. Remove any tough parts that would catch in your teeth. Asparagus 2-3 spears
2
Cut the asparagus into bite-sized diagonal pieces. 3
Remove the core from the onion and slice it thinly. Use the canned whole kernel corn as is. 4
Heat butter in a frying pan (or pot). 5
Add the onion, asparagus, and corn and sauté. If you want more substance, you can add bacon, ham, or sausage. 6
Sprinkle just a little salt to bring out the flavor of the vegetables. Since they will be simmered afterward, they don't need to be cooked through at this point. 7
Once the vegetables are coated in the oil, add 500 ml of water, add the noodles, and simmer for 3 minutes. 8
After 3 minutes, transfer just the noodles to a bowl first. Roughly is fine. 9
Add the included soup powder to the remaining broth to make the salt-based soup, taste it, and adjust to your liking. The saltiness of the butter is in there too, so adjust at this point. 10
Pour in the cornstarch slurry and thicken lightly. Adjust the amount, since thickening it too much makes it like a starchy sauce. 11
Pour the thickened soup and vegetables over the noodles in the bowl. 12
Sprinkle on the included sesame seeds and coarsely ground black pepper, and if you have time, top with a boiled egg cut using a thread. 1 Step 1 Snap off and discard the tough base of the asparagus by hand, then lightly peel the skin from the lower part with a peeler. Remove any tough parts that would catch in your teeth. 2 Step 2 Cut the asparagus into bite-sized diagonal pieces. 3 Step 3 Remove the core from the onion and slice it thinly. Use the canned whole kernel corn as is. Onion 1/4 piece Corn (canned) to taste Vegetables such as bean sprouts or cabbage as desired 4 Step 4 Heat butter in a frying pan (or pot). 5 Step 5 Add the onion, asparagus, and corn and sauté. If you want more substance, you can add bacon, ham, or sausage. Asparagus 2-3 spears Onion 1/4 piece Corn (canned) to taste Bacon, ham, or sausage as desired 6 Step 6 Sprinkle just a little salt to bring out the flavor of the vegetables. Since they will be simmered afterward, they don't need to be cooked through at this point. 7 Step 7 Once the vegetables are coated in the oil, add 500 ml of water, add the noodles, and simmer for 3 minutes. Sapporo Ichiban Shio Ramen 1 pack Water 500 ml 8 Step 8 After 3 minutes, transfer just the noodles to a bowl first. Roughly is fine. Sapporo Ichiban Shio Ramen 1 pack 9 Step 9 Add the included soup powder to the remaining broth to make the salt-based soup, taste it, and adjust to your liking. The saltiness of the butter is in there too, so adjust at this point. Sapporo Ichiban Shio Ramen 1 pack 10 Step 10 Pour in the cornstarch slurry and thicken lightly. Adjust the amount, since thickening it too much makes it like a starchy sauce. Cornstarch slurry to taste 12 Step 12 Sprinkle on the included sesame seeds and coarsely ground black pepper, and if you have time, top with a boiled egg cut using a thread. Sapporo Ichiban Shio Ramen 1 pack Coarsely ground black pepper to taste Boiled egg 1 piece +10s +30s +1m +5m
-10s -30s -1m Clear
Creamy Salt Ramen with Asparagus and Corn — cook along with the video