Three to try now
The "Sapporo Ichiban" series is always lined up in the instant ramen section. I, too, choose this series with a high probability from among many others, but have you ever thought that it is too long-selling and you are getting a little tired of it?
In this issue, we introduce three soup arrangements that can be useful in such cases. You can enjoy the surprising changes, so please try them!
■Sapporo Ichiban Shio Ramen x Milk
They go surprisingly well together.
This is an arrangement that I learned in a magazine a long time ago and it became a trigger for me to get addicted to Sapporo Ichiban Shio Ramen. It is made by replacing a part of the soup of "Sapporo Ichiban Shio Ramen" with milk.
The amount of milk is 100 to 150 cc at first, and you can use up to half of the soup if you like. Boil the remaining water minus the milk and boil the noodles for 2 minutes, add the milk and bring to a boil, then turn off the heat and add the soup.
The image shows noodles boiled in 400 cc of boiling water for 2 minutes and a little over 100 cc of milk added.
When the milk comes to a boil, add the attached soup.
Toppings are optional.
The chicken & pork based soup becomes mildly creamy and insanely good! The soup's savory vegetable effect transforms it into a Western taste somewhat reminiscent of cream stew or clam chowder, without the cow's milk smell. It also increases the nutritional value, making it a good choice for eating with children.
Mild taste like a stew.
sapporo ichiban shio ramen x fish sauce
For consumption of leftover fish sauce and lemon
This recipe is introduced on the official website, which is inspired by sweet and sour Thai-style ramen. I, an ethnic food lover, use this recipe frequently during the summer.
While cooking the salted ramen as usual, prepare the sauce by mixing 1 teaspoon each of fish sauce, lemon juice, and sugar.
Ramen noodles are made as usual.
After placing the ramen in a bowl, pour the sauce over the ramen before eating. The flavor of the fish sauce and the sourness of the lemon give the ramen a surprisingly ethnic flavor that makes you want to drink up the soup. Be sure to use bean sprouts, shrimp, and pak choi as ingredients (boil the bean sprouts together with the noodles just before the noodles are done to make it easier).
Finish with a drizzle of sauce.
It is easy to create an ethnic style that looks difficult.
sapporo ichiban soy sauce flavor x vinegar
Here is another official arrangement
The official recipe for hot and sour noodle soup, which seems difficult for amateurs to make, can be easily reproduced at home. 1 serving contains 1 bag of "Sapporo Ichiban Soy Sauce Flavor", 1 egg, 1 teaspoon sesame oil, a little bit of raayu, 1 tablespoon vinegar, and 1/2 tablespoon potato starch.
Boil the noodles in 500 ml of water as usual for 2 minutes, then transfer the noodles to a bowl and toss with sesame oil and raayu.
Boil the noodles for 2 minutes.
Sesame oil and raayu for noodles
Dissolve the attached soup and vinegar in the remaining water in the pot, turn off the heat, add the dissolved potato starch, mix well, and turn on the heat again.
In a pot, soup, vinegar, potato starch dissolved in water
When it comes to a boil, turn in the beaten egg and when it starts to float, pour it over the noodles to complete the dish. Serve topped with all-purpose green onion and attached spices as desired.
The hot, fluffy egg and noodles intertwine with each other, and the sourness of the Sanlatang flavor is very effective. If you don't like the spiciness or sourness, try adjusting the seasonings to get it closer to your liking.
It tastes like hot and sour spicy hot sauce.
I used a lot of references this time, but as I said, the recipes on the official Sapporo Ichiban website are of high quality! Why don't you take a look at it for Sapporo Ichiban fans?
