Ramen, a beloved Japanese noodle dish, has taken the world by storm. At its heart, it's about a rich, flavorful broth, springy noodles, and toppings that add various textures and flavors. One of those delicious toppings is the fish cake. Commonly referred to as "narutomaki" in Japan because of its pink swirl that resembles the anime character's cheek design, these little slices bring a mild seafood flavor and chewy texture to the bowl.
Combining the soft, flavorful bite of fish cake with the savory depth of ramen creates a heartwarming and satisfying dish - Fish Cake Ramen.
Why This Recipe Works
Unbeatable Flavor Combo: The beauty of this Fish Cake Ramen lies in its balance. While ramen broth is deep, umami-rich, and savory, fish cakes offer a slightly sweet, oceanic undertone. When combined, they don't overpower each other. Instead, the fish cakes soak up the broth's flavor, becoming juicy morsels of seafood delight. This harmony elevates the overall taste profile of the ramen, offering a culinary experience different from the usual pork or chicken toppings.
Texture Galore: A good ramen experience is as much about the texture as it is about flavor. With fish cakes in the mix, you get a chewy, almost bouncy contrast to the soft noodles and the velvety broth. This slight resistance to the bite makes for an engaging eat, ensuring every spoonful is a delightful mix of soft, chewy, and slurpy. If you're seeking a change from the usual ramen toppings and want a texture that's both unique and familiar, fish cakes are the way to go.
Ingredients
Ramen Noodles - These are Asian wheat noodles. If unavailable, you can substitute with udon or soba.
Fish Cakes- Thin sheets or slices of processed fish. If you can't find them, thinly sliced tofu or surimi (imitation crab) can work.
Broth- Ideally, a rich bone or vegetable broth. You can use store-bought or homemade. Chicken or vegetable stock cubes as a substitute.
Green Onions- Sliced thinly for garnish and flavor. Chives can be a substitute.
Seasoning- Soy sauce or miso paste for added depth. If you're out of these, a splash of teriyaki sauce or hoisin can suffice.
Tips
- Pre-soak ramen noodles for quicker cooking.
- Use homemade broth for a richer flavor.
- Adjust seasoning based on personal preference – tasting as you go is key.
- Fresh fish cakes are best, but frozen ones can be used if thawed properly.
- Garnish generously. Fresh ingredients like corn, bamboo shoots, or nori can elevate the dish.
How to Serve
A good bowl of fish cake ramen is not just about the taste but also the presentation. Serving it right can turn a simple meal into an experience.
Traditional: Serve in a deep bowl, ensuring there's a balance of noodles, fish cakes, and broth. Top with green onions and perhaps a slice of nori or seaweed on the side.
With Protein: Add a soft-boiled egg or slices of grilled chicken for an extra protein kick.
Spicy Kick: Drizzle with chili oil or sprinkle with red pepper flakes for those who like it hot.
Similar Recipes
Instant Pot Chicken and Noodles
Fish Cake Ramen
Ingredients
- 150 g ramen Noodles
- 5 to 6 slices fish Cakes
- 500 ml broth
- 2 green Onions sliced thinly
- Seasoning soy sauce/miso paste, to taste
Instructions
- In a pot, bring the broth to a simmer.
- Add in the seasoning (soy sauce or miso paste) and adjust according to taste.
- Add the ramen noodles and cook until they're al dente.
- Slide in the fish cakes and let them warm up for 2-3 minutes.
- Pour the ramen and broth into a bowl.
- Garnish with sliced green onions.
- Serve hot and enjoy!
Nutrition
Notes
- Pre-soak ramen noodles for quicker cooking.
- Use homemade broth for a richer flavor.
- Adjust seasoning based on personal preference – tasting as you go is key.
- Fresh fish cakes are best, but frozen ones can be used if thawed properly.
- Garnish generously. Fresh ingredients like corn, bamboo shoots, or nori can elevate the dish.