Seaweed Ramen: The secret to catching sodium!
I don't enjoy eating ramen, but sometimes I really want to eat it. Seaweed goes well with ramen, and above all, it prevents swelling, so I always put it in little by little. I recommend it to those who have no resistance to algae and are afraid of the aftermath of sodium :)
1 serving
Within 10 minutes
핸디B
Ingredients
  • Ramen
    1/2ea
  • Seaweed
    10~12g
  • Water
    450~500ml
  • egg
    1ea
  • Cheongyang red pepper
    1/2~1ea
  • Rice cake soup
    little
  • vegetable.
    little
Cooking Steps
STEP 1/5
Prepare 1/2 ramen, 1/2 kelp, 1/2 bag of soup, 1 egg, a little rice cake, and any vegetables you want.
(I don't recommend green onions)^^)
Soak dried seaweed in lukewarm water for 5 to 10 minutes.
STEP 2/5
Add 400ml of water, half a piece of kelp, soup of dried ingredients, and soaked seaweed and bring to a boil.
STEP 3/5
When the water boils, add 1/2 minutes of powder soup and noodles and bring to a boil for 2 minutes.
STEP 4/5
Add the desired ingredients (rice cakes, eggs, cheongyang peppers, etc.) and simmer for another 2 minutes. As the seaweed blows, the water boils down a lot, so please add about 50-100ml of water while boiling.Even if you replenish water, there's not much soup left.
STEP 5/5
Cold rice goes well with salty soup and seaweed.
Roll it up and enjoy it
1. 10 to 12g of seaweed is not dried seaweed, but the weight of the soaked seaweed after squeezing out the water^^ You can use the leftover seaweed after squeezing the water and storing it in the freezer. Seaweed drinks more water than you think, so if you add a lot of seaweed, you might get frustrated, so please add a small amount 2. It's a recipe that I made with half ramen because I was eating with other ingredients and cold rice. I don't know anything else, but you just need to use "soaked seaweed" in moderation. Please remember this^^
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