Name: Ramen Danbo Robsons Tomato Ramen - Rekka Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 6 cups Water; 1 piece Dried kombu (seaweed); 4 pieces Dried shiitake mushrooms; 0.5 cups Soy sauce; 0.25 cups Mirin; 4 servings Fresh ramen noodles; 2 cups Cherry tomatoes; 0.5 cups Scallions (green onions); 1 tbs Sesame oil; 0.5 cups Fresh basil leaves; to taste Salt; to taste Black pepper

Suntory whisky, red rice sake, Amaro Nonino, Liquore Strega, lemon

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Seasonal ramen, available only during the summer.

In a large pot, combine the water, dried kombu, and dried shiitake mushrooms. Let it soak for 30 minutes. Then, bring to a boil and reduce to a simmer for 20 minutes. Remove the kombu and mushrooms, and add soy sauce and mirin to the broth. Simmer for an additional 10 minutes.

Make the Broth

In a separate pot, bring water to a boil. Cook the fresh ramen noodles according to package instructions (usually around 3-4 minutes). Drain and set aside.

Cook the Noodles

In a bowl, place a serving of noodles and ladle the hot broth over the top. Add cherry tomatoes, sliced scallions, and drizzle with sesame oil. Garnish with fresh basil leaves. Season with salt and black pepper to taste.

Assemble the Ramen

Water

Dried kombu (seaweed)

Dried shiitake mushrooms

Soy sauce

Mirin

Fresh ramen noodles

Cherry tomatoes

Scallions (green onions)

Sesame oil

Fresh basil leaves

Salt

Black pepper

Tomato Ramen - Rekka

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Make Tomato Ramen - Rekka Recipe in just 1h 10m. Seasonal ramen, available only during the summer.

Tomato Ramen - Rekka Recipe

Ingredients

Broth

Noodles and Toppings

Method

Broth Preparation

Make the Broth

Noodle Preparation

Cook the Noodles

Assembly

Assemble the Ramen

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