Meat & Poultry, Shoyu Flavor
Lemon Ramen
Introducing Lemon Ramen—a delightful twist on traditional ramen featuring a bright, citrus-infused broth. This ramen is especially refreshing and tasty on hot days, perfectly balancing savory flavors with a hint of lemon (or lime, if preferred). Garnish with green onions or mizuna (Japanese mustard greens) for extra crispness.
History and Regional Background
Lemon ramen originated in Japan's Seto Inland Sea region, known for its abundant citrus production. First introduced as a refreshing summer dish, lemon ramen quickly gained popularity nationwide. Its distinctive fresh and zesty flavor continues to charm ramen enthusiasts looking for a lighter, yet flavorful ramen experience.
Instructions
1) Chop green onion and set aside. Soak dried wakame seaweed in water.
2) Boil the chicken thigh in a pot with 400 ml water with medium heat. De-bone the chicken and discard the bones. Keep the chicken broth to make the ramen soup in the pot.
3) Add soup base to the 1 1/4 cups or 300ml of chicken broth and mix well.
4) Cook the noodles.
5) Slice the lemon and set it aside.
Before serving, blanch the bean sprouts in boiling water for 30 seconds, then drain well.
6) Pour only soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly.
Place toppings, including the chicken, wakame, green onions, blanched bean sprouts, and lemon slices.
Options:
Ramen egg as a topping would be a nice option.
