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ラーメン（トマトラーメン）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

raw chinese noodles : 2 balls
(A) Tomato juice : 200ml
(A) Liquor : 大さじ3
(A) Mirin : 大さじ2
(A) Ketchup : 小さじ2
水 : 500ml
昆布 : 5g
(B) Soy sauce : 大さじ2
(B) Chicken stock base : 小さじ2
(B) Curry powder : 小さじ1/2
パルメザンチーズ : 適量
乾燥バジル : 適量
長ネギ : 20g
メンマ : 適量
ゆで卵 : 1/2個
水菜 : 適量

Time required

15minutes

Procedure

1) make soup 01:34
Put (A) in a pot and heat over medium heat while stirring.
Once boiling, simmer for 5 minutes.
Turn off the heat, add water and kelp and mix.
Bring to a boil over medium heat.
Reduce heat, cover and simmer for 5 minutes.
Take out the kelp.
Add (B) and mix.
2) boil raw chinese noodles 04:27
Add raw Chinese noodles to boiling water (not listed) and boil until desired firmness.
Drain in a colander.
Warm 1.
3) Serve 04:52
Put 1 in the container.
Enter 2.
Add green onions, bamboo shoots, boiled eggs, and mizuna greens.
Finished with parmesan cheese and dried basil.

Point

・The amount is for two people.
・The raw Chinese noodles are thin noodles.
Uses salt-free tomato juice.
・Konbu uses real kelp.
・Parmesan cheese and dried basil are optional.
・Cut the spring onion into small pieces during step 1.
・If the surface of the kombu is dirty, wipe it off with a damp paper.
・While heating for 5 minutes in step 1, boil hot water (not listed) in another pot.