INSTANT ICE CUBE DIPPING RAMEN

This Instant Ice Cube Dipping Ramen is a fun twist on the Japanese Tsukemen. Swapping out the hot broth for a creamy and intensely flavoured cold soup is just what you need to keep yourself cool. Serve with traditional ramen toppings but it’s also just as good on its own. This summertime superstar can be whipped up under 10 minutes and is budget friendly.

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ICE CUBE DIPPING RAMEN

SERVES:1/ MADE IN: 10 minutes /DIFFICULTY: Easy Peasy/veggie/vegan

INGREDIENTS

1x instant ramen packet, I used Shin Ramyun

1 tbsp tahini

1 tsp garlic, minced

1 tsp garlic puree

1 tbsp sesame oil

1 tsp mirin

3 tbsp soy cream

3 ice cubes

To serve (optional)

jammy eggs, sweetcorn, spring onion, pork belly, nori, cooked prawns, chicken, steak bamboo shoots

Method

1. Remove the sachets from the ramen packet and set aside.

2. Cook the noodles following the packet instructions. Once cooked, drain and submerge under cold water.

3. Empty the soup base sachet into a bowl and add the tahini, garlic, ginger, sesame oil, mirin and soy cream. Mix until well combined. If the mixture is too thick, you can add a dash of water. If your ramen packet comes with a vegetable sachet, save it for another time you make regular ramen.

4. Add the ice cubes and stir for 1 minute so the mixture can become extra cold.

5. Drain your noodles well before adding to a side plate along with your toppings of choice.

6. Serve your noodles along your creamy and umami mixture and dip away.