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Ramen Cups

Course Appetizer
Cuisine Japanese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Author Martin Kelvin

Ingredients

Ramen Cups

  • 120 grs A-Sha Dry Noodles
  • 2 tbsp sushi vinegar
  • 2 tbsp wasabi Furikake
  • 1 1/2 tbsp cooking oil 1 egg
  • 1 egg
  • pinch salt

Tuna Poke

  • 400 grs Tuna (cut it into small cubes)
  • 1/4 cup pomegranate seeds plus a little more
  • 1 1/2 tbsp sesame seeds
  • 2 tbsp chopped ginger
  • 2 tbsp chopped chives
  • 5 tbsp soy sauce
  • 2 tsp yuzu powder
  • 2 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tbsp togarashi
  • 1 avocado, chopped into small cubes

Instructions

  1. Make the Ramen cups first. Start by cooking the noodles as described in the package. After that place the noodles in a strainer to drain them well. Transfer the boiled noodles to a medium-sized bowl and mix together vegetable oil, sushi vinegar, Furikake, and salt. Let the noodles cool for about 5 minutes.

  2. Preheat the oven to 80C/350F.

  3. Line a 12 cup muffin pan with parchment paper squares. This will keep the noodles from sticking to the pan. Set pan aside.

  4. Mix an egg into the noodles and pulse in a food processor a couple of times to chop them effectively. Note: It’s important that you do not over chop the noodles. Pulsing too many times will ruin the texture of the food.

  5. To make the Ramen cups, fill each muffin cup with 2 ½ tablespoons of the noodle mixture. Press the noodle mixture on the sides and bottom of muffin cup to shape Ramen cups; bake for approximately 30 minutes.

  6. To make the poke, add the remaining ingredients to a large bowl except for the avocado.

  7. Add poke to the Ramen cups. Top with avocado.