Korean-style ramen with fishcake and tofu

Name: Korean-style ramen with fishcake and tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 3
Cuisine: Korean
Ingredients: 10 g/1/4 oz dried anchovies; 1 leek, sliced; 1 sheet of nori, broken into pieces; 50 g/2 oz white radish (daikon), chopped; 2 spring onions/scallions, shredded; 1 sheet of nori, shredded (optional); 30 ml/2 tbsp dark soy sauce; 5 ml/1 tsp Korean chilli powder or flakes; 2 sheets dried tofu (yuba), sliced; 150 g/5 oz fishcake, sliced, or fish balls; 300 g/101/2 oz fresh thin wheat noodles (somen) or ramen noodles; ½ white onion, sliced; 2 litres/3½ pints/8½ cups water; 3 garlic cloves, peeled; salt and ground black pepper, to taste; 5 ml/1 tsp sesame seeds, toasted

Preparation info

Serves
3

Difficulty
Easy
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Sold by mobile vendors on bustling street corners, these noodles are a popular and filling snack. Korean fishcake, a processed blend of fish, potato starch and vegetables, is usually found in flat slabs but other shapes, such as balls, are available too. This light, nourishing dish is quick and easy to prepare at home.

Ingredients

For the base

2 litres/3½ pints/8½ cups water
1

Asia
Korea
Fish course
Pescatarian
Soup

Method

First, make the stock for the base. Bring the water to the boil in a large pan. Add the nori, daikon, anchovies, leek, garlic and onion. Bring back to the boil, reduce the heat slightly and boil the stock steadily for 15 minutes.
Strain the stock, discarding the flavouring ingredients, then add the soy sauce for the tare, and taste and season as required with s