Ramen Japanese noodle soup is possible with German ingredients.

4.4 / 5 based on 577 Reviews

Updated: 01. July 2024 14:06
ramen

Serving(s): 1

Ingredients

Sesame oil * 2 tsp (teaspoon)
Ramen noodles * 1 bundle
Shiitake Mushroom * 2 piece
Soy sauce * 2 tablespoon (tbsp)
Dashi (fish broth) * 2 tablespoon (tbsp)
Miso (Japanese soybean paste) * 2 tablespoon (tbsp)
Mirin (rice wine) * 4 tablespoon (tbsp)
Sake (alt. white wine) 2 tablespoon (tbsp)

Utensils

Pot * 1 piece
Sieve * 1 piece
Skewers * 2 piece
pan * 1 piece
Sharp Knife * 1 piece
Donburi Bowl * 1 piece
*Affiliate link: If you buy the linked product, we receive a small commission. There are no additional costs for you and you support our blog. We are very grateful and hope you enjoy cooking and eating (^_^)

Recipe Information

Vegetarian:
Vegan:
Lactose:
Gluten:
Calories: 370 Calories for 1 serving/s.
Difficulty: 2/3
Cuisine: Aus welchem Land kommt das Gericht?
Spiciness: Not Spicy Not Spicy Not Spicy Not Spicy
Category: Hauptgericht
Preparation time: 7 Min.
Cooking Time: 25 Min.
Total Time: 32 Min.
Keywords: Ramen, japanische Nudelsuppe, Miso Ramen, Shio Ramen, Shouyu Ramen, Tonkotsu Ramen, Hauptgericht
Original Characters: ラーメン
No responsibility can be taken for this information

41 have already made this dish!

Ronja

Ramona

Alex

Mona

Günther

laura

Jushi

Kevin

Phteven

Lu & Till

Jason & Luisa & Kevin

Mathilda

Phillip

Dom

Dean

Jürgen &Annabelle

Maria

Hasina

Pimpaga von Heyking

Tomas

Marina

Kiki

Laura

Mai

Kumiko

Eddie

Conan

yun

yagami

Sho

Kuro

Stephie

Christa

Lex

Jay

Elisa

Luca Rizzo

Adolf

Jonas & Chris

Leon

Theo

The preparation:

  1. Starte mit der Brühe und koche Miso-, Shio-, Shouyu- oder Tonkotsu-Brühe. Wenn dir Zutaten dafür fehlen, kannst du diese im Internet bestellen. In der Zutatenliste haben wir Amazon-Links für Produkte hinzugefügt, die wir dir empfehlen können. Du kannst notfalls aber auch Gemüse- oder Hühnerbrühe verwenden. Dann werden es deutsche Ramen ;)

  2. Schneide nun das Gemüse klein (Am besten so, wie ich es bei den deutschen Toppings etwas weiter oben im Text beschrieben habe. Schneidest du die Zutaten falsch, kann sich nämlich der Geschmack der fertigen Ramen verändern). Falls du Shiitake verwenden möchtest und diese im getrockneten Zustand kaufst, solltest du sie erst in lauwarmem Wasser einweichen.

  3. Gemüse wie z. B. dünn geschnittene Karotten, Kaiserschoten/Zuckerschoten, Kohl, Sojasprossen usw. blanchieren - also kurz kochen. Damit das Gemüse Farbe und Konsistenz beibehält, solltest du es nach dem Kochprozess rasch abkühlen. Am besten geht das mit einem Eiswasserbad.

  4. Zutaten, die Röstaromen abgeben, bitte kurz und scharf anbraten: z. B. Fleisch oder Mais. 

  5. Die anderen Zutaten nach Beliebten zubereiten: Ei kochen (Härtegrad nach Geschmack), Tofu roh oder gebraten verwenden

  6. Im letzten Schritt die Ramen-Nudeln kochen (meist steht auf der Packung, wie lange die Nudeln gekocht werden sollen, normalerweise 2 - 5 Minuten)

  7. Nun geht es ans Anrichten: Wärme dazu die Brühe noch einmal auf, gib die Ramen-Nudeln in die Brühe und die Toppings auf die Nudeln. Frühlingszwiebel und Nori dienen als Garnierung und kommen ganz zum Schluss auf die Ramen. Fertig!

Table of contents:

    A hot, delicious broth bursting with umami flavor, bright yellow, wavy noodles, and colorful toppings from egg and bamboo shoots to tender meat to spring onions: That's ramen - and ramen is so much more than just a noodle soup! This incredibly versatile dish is on the menu in Japanese restaurants around the world - and once you've tasted truly authentic ramen, you're sure to come back for more! From the broth to the toppings, the light yet filling soup can be wonderfully varied and adapted: for vegans, hearty and meaty, with classic Japanese ingredients or with those you can find in any supermarket in Germany. Ramen is the perfect comfort food for cold winter evenings and hungover Sundays, for quick hunger and as a health booster when you have a cold.

    As early as the 19th century, ramen noodles, largely made from wheat flour, made their way from China to Japan. Ramen ( ラーメン rarely written in Kanji 拉麺 ) are now a fixture of Japanese cuisine - and are also very popular in the rest of the world! In almost every major city today you can find ramen restaurants. The mild, distinctive flavor of the broth, the interplay of different ingredients and toppings, and last but not least the appetizing, colorful appearance appeal to people around the globe. Have you never tried ramen before? Be sure to visit a ramen restaurant near you - or grab your own ladle. We'll tell you how to make this delicious soup!

    A little information before you grab your ladle!

    The ingredients listed in this recipe are all very authentic. Many of them are not available in regular supermarkets, but only in special Asian markets. You can also buy them online. I have also put together a recipe that does without these ingredients - only the ramen noodles are indispensable. In a pinch, however, you can replace them with other noodles, such as spaghetti. By the way, I have created a list with links for the specifically Japanese ingredients, and also linked products in the post. So you can order all the really authentic food online in a relaxed way!

    Ramen Soup: The Five Basic Ingredients

    1. Ramen noodles
    2. Broth (this can be Shio, Shoyu, Miso or Tonkotsu broth)
    3. various toppings (e.g. vegetables or meat)
    4. Ramen Tare (sauce as a flavor enhancer)
    5. Oil (usually sesame oil)
    Different types of ramen
    Different types of ramen

    In Japanese cuisine , rather exclusive ingredients are often used, which are not exactly cheap. This is different with ramen: All the ingredients you need for the classic noodle soup are very inexpensive. That's why ramen has also established itself in every segment of the population. From the super-rich to the student, hardly anyone can avoid the Japanese specialty! Ramen is served around the world in gourmet restaurants, in cozy ramen restaurants, and also as a quick meal in the form of instant ramen.

    So that you can prepare this delicious dish yourself, I will explain different cooking variations here and give you different recipes to choose from. But first, let's take a closer look at what the ramen broth is all about.

    What types of ramen broths are there?

    The taste of the Japanese noodle soup stands or falls with the quality of the broth! In Japan, we distinguish between four different versions of this important liquid:

    • Miso (fermented soybeans)
    • Shio (salt)
    • Shoyu (soy sauce)
    • Tonkotsu (pork bones)

    Miso Ramen (broth with a paste of fermented soybeans)

    Miso ramen is one of the newest ramen broths! It was invented in the long, cold winters of Hokkaido. It gets its complex, intense flavor from the miso paste . This consists of fermented soybeans and glutinous rice flour and is often used in Japanese and Korean cuisine . It is naturally vegan. Miso itself tastes somewhat salty, and can be purchased in different intensities. The mildest, lightest variant is ideal for newcomers who are trying miso for the first time. With this miso paste I have had good experiences - I can therefore recommend it to you in any case. But of course, any other miso paste is also suitable. If you have miso at home, you can use it to make miso shiro and other tasty dishes besides ramen.

    Shinjyo Shiro Miso – Helle Miso-Suppenpaste aus Japan – Ideal zum Kochen von Misosuppe oder zum Würzen von Dressings & leichten Marinaden – 2 x 300 g
    Shinjyo Shiro Miso – Helle Miso-Suppenpaste aus Japan – Ideal zum Kochen von Misosuppe oder zum Würzen von Dressings & leichten Marinaden – 2 x 300 g

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    Shio Ramen (salt broth)

    The usually light and clear broth gets its flavor - as the name suggests - from salt. Actually, all ramen broths are quite salty, but Shio ramen, apart from salt, has no spices (like soy sauce or miso) that dominate the flavor. That's why many chefs believe that Shio ramen is one of the most challenging broths! But don't worry: It's not hard to prepare. We've described below how to make Shio broth yourself. By the way, you need not only salt, but also other ingredients that bring out the umami flavor in the broth.

    Shoyu Ramen (soy sauce broth)

    This clear, slightly brownish broth gets its flavor from Japanese soy sauce . The base is usually chicken broth, but can also be made with pork or beef. Shoyu broth is the most commonly used ramen broth. It is especially popular in Tokyo. When cooking, you should pay attention that the broth is not heated too strongly. Otherwise it will become cloudy.

    KIKKOMAN - Sojasoße (Pet) - (1 X 1 LTR)
    KIKKOMAN - Sojasoße (Pet) - (1 X 1 LTR)

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    [/amz]
    [/post]

    Tonkotsu Ramen (pork broth)

    Tonkotsu ramen is especially popular in the area around Kyushu. It is made from pork bones and takes up to 24 hours to prepare! It is whitish, cloudy and very creamy. Chicken broth and pork fat are often added to this broth as additional flavor carriers.

    How do I prepare ramen myself?

    How long or short the preparation of ramen noodle soups takes depends primarily on the type of broth. Some ramen broths can be prepared quickly. But there are also variations that are not quite as quick to make. Certain broths take up to 24 hours to make! But don't worry, we'll also give you ramen recipes where the soup is on the table in less than 30 minutes!

    If you want to make ramen yourself, you definitely need the following three basic ingredients: ramen noodles (fresh or dried), ramen broth (Shio, Shoyu, Miso, Tontoksu or even another broth, e.g. vegetable or meat broth) and toppings. We'll go into the individual components in more detail shortly.

    One more thing I want to say. In restaurants, ramen is considered fast food, and you have to wait a maximum of 2-5 minutes. Sometimes the delicious soup is served even faster! If you make ramen yourself, however, the opposite can be the case. As mentioned above, the preparation can sometimes take a whole day or even longer - up to 2 days! So: Take your time cooking. You will definitely be rewarded with super delicious ramen. Have fun!

    Making ramen yourself - no problem!
    Making ramen yourself - no problem!

    Ramen: The Right Noodles

    You can make ramen from two or actually three different types of noodles. One is dried ramen (i.e. noodles that come in a similar form to spaghetti). The other is fresh ramen noodles. These are now even available in Germany in Asian markets. Finally, there is also instant ramen. I don't recommend this version. If you want to try it anyway, you can check out this post: Ramen for 2 Euros .

    Caution: Ramen noodles don't need to be cooked for very long. They are very thin and therefore become soft quickly. Pay attention to the information on the packaging: It usually states how long your type of noodle needs to be cooked.

    ITA-SAN Ramen Noodles [ 10x 200g ] Vorgekochte RAMEN Nudeln nach japanischer Art
    ITA-SAN Ramen Noodles [ 10x 200g ] Vorgekochte RAMEN Nudeln nach japanischer Art

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    The Ramen Broth

    This is the part of the ramen soup that takes the most time and love! I can't say it often enough: The taste of the ramen depends mostly on the broth :) So put a lot of effort into this if you want an authentic end result!

    Miso Ramen Broth: Preparation

    Miso ramen might taste a little intense for people who have never tried miso before. But at some point you should definitely try this specialty! Apart from miso, the Japanese cuisine doesn't use too many intense spices. Therefore, miso ramen as a whole is also good for newcomers to enjoy after a short period of getting used to it. I personally love miso broth. It has a very unique character and is a little heavier than, for example, Shio broth. You don't quite understand what I mean? In Japan, we would say that Shio broth is more "sappari" than Miso or Tonkotsu broth :)

    Nevertheless, the miso broth is a very aromatic broth that, together with the noodles and toppings, will unleash a true taste explosion in your mouth. Have fun cooking!

    1. Prepare the following ingredients: sesame (grated), sesame oil, garlic (best to press with a press), ginger (grate or cut into very small pieces), onions or shallots (cut into very small cubes), miso, chili oil or chili powder (if you like it a bit spicier), and finally a meat broth. This can be chicken or pork. If you don't eat meat, you can also use vegetable broth.
    2. Now sauté the following ingredients in sesame oil: garlic, ginger, onions, and shallots.
    3. After about 5 minutes, add sugar, seam, miso, and optionally chili powder or chili oil.
    4. After another 2-3 minutes, add the broth and stir well.
    5. Finally, season the broth with salt and pepper and let it simmer for about 10 minutes.
    6. That's it! The miso broth is ready!
    Shinjyo Shiro Miso – Helle Miso-Suppenpaste aus Japan – Ideal zum Kochen von Misosuppe oder zum Würzen von Dressings & leichten Marinaden – 2 x 300 g
    Shinjyo Shiro Miso – Helle Miso-Suppenpaste aus Japan – Ideal zum Kochen von Misosuppe oder zum Würzen von Dressings & leichten Marinaden – 2 x 300 g

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    Shinjyo Miso Miso-Suppenpaste, dunkel, (Aka Shiro Miso), 2er Pack (2 x 300 g Packung)
    Shinjyo Miso Miso-Suppenpaste, dunkel, (Aka Shiro Miso), 2er Pack (2 x 300 g Packung)

    Die japanische Miso Paste besteht ausfermentierten Sojabohnen. Diese Variante weist einen kräftigeren Geschmack als die helle Miso Paste aus.

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    [/post]

    Tonkotsu Ramen Broth: Preparation

    Tonkotsu ramen is one of my favorite ramens. It's creamy, tastes delicious of meat broth and has lots of umami. But there's a small problem with Tonkotsu broth: It's really elaborate to make. If you want to cook it perfectly, it can take a very long time. So that you can also try Tonkotsu ramen, here are instructions on how to prepare this wonderful broth!

    1. First prepare the pork and pork bones. You can use, for example, shank, but other parts of the pig also work well. Of course, you can also use other meat. However, only pork gives this unique flavor that you should definitely try. If you still want to use other meat, I recommend parts that have a lot of bones, e.g. chicken legs instead of chicken breast.
    2. Cook the meat for 5-15 minutes and remove the foam that rises to the surface little by little (in Japan we call this "Aku"). This foam contains bitter substances and can therefore alter the taste of the soup.
    3. After a while, drain the water and replace it with fresh water. Also, wash the bones and remove impurities and blood - these have no umami, but rather bitter substances on the contrary. The meat should of course remain on the bones! You also add 1-2 stalks of spring onions, onions, and ginger to the cooking water. Bring the whole thing to a boil again.
    4. Now turn the heat down a bit, but so that the broth continues to simmer. This is important so that the delicious aromas from the meat, bones, and vegetables can transfer to the water.
    5. Now comes the exciting part. Depending on how important the perfect taste is to you, you can let the broth simmer for up to 24 hours. Yes, you read that right: 24 hours! I didn't make a typo! However, you should make sure that the water level doesn't drop too much, as the broth may burn. Check once an hour to see if the broth still has enough liquid. If you need more water, then you should ideally heat it up before adding it to the soup. I know, of course, that 24 hours is a very long time, but I would still recommend letting the Tonkotsu broth simmer for at least 12 hours. For those who don't want to wait 12 hours either, 1-2 hours is also enough. You should not cook the broth any shorter than that - otherwise the umami will not transfer sufficiently from the meat and vegetables to the soup. A tip: You can prepare the other ingredients in the meantime. For example, that's Chashu and Menma.
    6. To give the Tonkotsu broth its spiciness, you also prepare Tare (sauce in Japanese).
    7. To do this, you first prepare Dashi . To make it faster, you can also use Instant Dashi .
      1. You can prepare Dashi as follows. Put a piece of Kombu in a pot with water. Warm it over low heat. Attention: The water must not boil.
      2. Wait for about 5 minutes, then add some Katsuobushi (bonito flakes) and let the broth steep for another 5 minutes.
      3. Now drain the Dashi.
      4. The Dashi broth is ready! By the way, you can leave out the Katsuobushi if you are vegetarian or vegan.
    8. Now add one part soy sauce, one part Mirin, half a part Sake, and the Dashi to a pot. The Dashi should make up about half of the total mass. Now cook the sauce for a few minutes so that the alcohol from the Sake evaporates.
    9. Tadaa: The Tare for the Tonkotsu ramen is ready!

    Using German Vegetable or Meat Broth

    If you don't have an Asian supermarket nearby and don't want to order ingredients online, you can use a normal soup broth. I recommend meat broths, as they are a bit more flavorful. If you are vegetarian or vegan, you can also use vegetable broth.

    You can combine different broths!

    If you like different broths very much, then you can also combine them. However, I would experiment with small quantities first - not all combinations go well together. Which mixing ratio you use is a matter of taste.

    The Toppings for Ramen

    The toppings on the ramen make the soup complete. Every ramen restaurant has its own special toppings. Typical are vegetables, meat, and fish. But there are of course also ingredients that don't necessarily go well with Japanese noodle soup. That's why I have listed traditional Japanese and German topping ideas below. German ingredients are by the way those that you can find in almost every German supermarket, and that go perfectly with ramen.

    Okinawa Ramen - Ramen Toppings
    Okinawa Ramen - Ramen Toppings

    Japanese Ingredients

    Here, practically anything is possible! I've tried several variations in Japan. The most unusual so far have been Mapo Tofu ramen (spicy tofu with minced meat), Okinawa ramen (tastes very unusual and honestly not quite my taste), very spicy ramen (some ramenya have made it their mission to cook extremely spicy ramen - just like German currywurst! There are also different levels of spiciness with ramen), and very thick ramen noodles, which were almost like udon (since I don't like udon, these ramens weren't my favorite either).

    • Narutomaki (that's where the anime name comes from)
    • Negi (spring onions)
    • Tamago (egg - usually poached in soy sauce)
    • Menma (bamboo shoots)
    • Moyashi (soy bean sprouts)
    • Wakame (seaweed)
    • Nori (dried seaweed)
    • Kamaboko (fish cake)
    • Chashu (braised pork)
    • Shiitake (mushrooms)
    • and many other ingredients

    German Ingredients that go perfectly with Ramen

    • Snow peas
    • Carrots (cut very thinly)
    • Potatoes (small cubes)
    • Onions/shallots (very thin rings, not cut into cubes)
    • Leeks (thin slices)
    • Scallions/spring onions (finely chopped, not cooked, but sprinkled on top of the ramen as a garnish before eating)
    • Mushrooms (champignons, porcini mushrooms, ... - cut into thin slices so that the mushrooms soak up the broth well)
    • Corn (preferably grilled/roasted, but boiled also works)
    • Cabbage (white cabbage, pak choi, ... - in bite-sized pieces)
    • Egg (raw or cooked)
    • Meat (sautéed or cooked, thinly sliced)
    • Bell peppers (in cube form)
    • Peas (cooked)

    Ordering Ramen in Japan

    In Tokyo , I've eaten ramen several times. The interesting thing about ramen restaurants is that you place your order at a machine. How this machine works can be seen in the following YouTube video:

    By the way, you don't pay at the end, but at the beginning. So you go into the restaurant and to the vending machine, select the dish of your choice, pay, and then receive a receipt that you give to the chef. He prepares your ramen within 2-3 minutes and brings it to you. Water to drink is of course available in ramen restaurants - as in other Japanese restaurants - free of charge :)

    Tips for Eating Ramen

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    Comments

    • Gast Logo Anett : 13. October 2017 15:40

      Toller Bog, ich habe schon lange nach einem Blog mit asiatischer Ausrichtung gesucht .\nIch stöbere dann mal noch ein bisschen....:)\n\nLiebe Grüße\nAnett

      • RyuKoch Logo Ryusei von RyuKoch

        Hallo Anett, danke für dein Lob :) Wir freuen uns auf dich als weiteren Leser :) Liebe Grüße Matthias

    • Gast Logo Elisa : 15. May 2018 09:54

      Hallo aus Tokyo,\ndas Rezept klingt sehr lecker und lädt zum Nachkochen ein :) Ich habe mich auch erneut dem Thema Ramen gewidmet - das ist immer aufs Neue spannend und es gibt dauernd neue Aspekte zu entdecken! [...]\n\nLiebe Grüße\nElisa

    • Gast Logo Cosima Giesel : 30. September 2018 09:37

      Bin begeistert über diesen Blog! Hoffe mit gelingt alles so, wie Ihr es angegeben habt ;-) bin echt gespannt! Liebe Grüsse Cosima

      • RyuKoch Logo Ryusei von RyuKoch

        Hi Cosima, vielen Dank, das hoffe ich doch :) Guten Hunger wünsche ich dir :) Ryu

    • Gast Logo Aniera : 02. April 2020 20:28

      Hey ich finde alles richtig gut was mir nur sehr fehlt ist bei jeder Brühe die Mengenangaben...\nIch würde morgen alles gerne nachkochen, aber das wird etwas schwierig werden...

      • RyuKoch Logo Ryusei von RyuKoch

        Hallo Aniera, ohh das stimmt, das sollte ich mal nachholen oder extra mini Brühe Rezepte erstellen. Guter Tipps, setzte ich mal schnell um. Mit freundlichen Grüßen Ryusei von RyuKoch

    • Gast Logo Pani Pat : 25. October 2020 00:22

      Hi RyuKochs,\nich versuche seit Jahren, die sensationelle STAMINA des Düsseldorfer "Naniwa" nachzukochen. Basiert auf Schwein und enthält Kimchi. Freue mich über jeden Tipp, der mich dem Original nahebringt...

      • RyuKoch Logo Ryusei von RyuKoch

        Hi Pani, jaaa die Nudeln bei Naniwa sind extremst lecker, deswegen läuft der Laden ja auch so enorm gut, hehe. Das ist sicherlich nen Firmengeheimnis, aber schaue mal im Internet nach Schwein Brühe, koche diese nach und füge Kimchi hinzu. Eventuell klappt das ja :) VG Matthias

    • Gast Logo Henning : 14. November 2020 13:57

      Hallo, ich versuche die Flüssigkeitsangabe zu finden für die Brühen. Steht hier irgendwo wieviel Wasser ich für die Misobrühe verwenden muss? Ich kann das einfach nicht finden.

    • Gast Logo Artur Koch : 28. June 2021 00:02

      Eine super Seite, danke dafür. Eine Frage hätte ich, für die Dashi Brühe, wieviel Gramm Bonito Flocken und Kombualgen nehmt ihr auf ein Liter Wasser. Und wie sollte das Verhältnis bei der Shoyu Brühe sein. Zwischen Dashi, Grundbrühe und Tare. Freue mich auf eure Antwort. \n\n

      • RyuKoch Logo Ryusei von RyuKoch

        Hallo Artur, Vielen Dank, es freut mich, dass dir unser Blog gefällt! Auf einen Liter Wasser würde ich folgendes empfehlen: 1/2 Hühnerbrühe, 1/4 Dashi und 1/4 Tare. Dabei kannst du aber gerne experimentieren und solange rumprobieren, bis es deinen Geschmack am Besten trifft. :) Viele Grüße, Ryusei

    • Gast Logo Sonne : 02. September 2021 11:02

      Wir ♥ Ramen....hab schon oft alle mögliche Varianten gekocht (außer mit Fleischbasis) und echt jede ist super. Vielen Dank für die umfangreiche Erklärung :-) - so war es echt einfach Ramen zu kochen.\nIm Asia-Shop haben wir "fertige" Ramen im Tonkotsu Style aber OHNE Fleischbasis gefunden. Die Brühe ist sämig und relativ hell - habt ihr eine Idee wie man diese nachkochen kann (also auch ohne Fleisch)?\nVielen lieben Dank euch und schöne Grüße

      • RyuKoch Logo Ryusei von RyuKoch

        Hallo Sonne, vielen Dank für dein Feedback. Schön, dass dir unser Rezept geholfen hat. Tonkatsu ohne Fleisch ist schwer, aber probiere es doch mal mit Gemüse Brühe? Diese kommt dem ganzen vielleicht am Nähesten ran. Viel Erfolg und liebe Grüße Ryusei Hosono

    • Gast Logo Laura : 11. November 2021 22:10

      Auch von mir ein Lob für diesen tollen Blog. Ich würde mich, wie schon Vorrednerinnen auch über Mengenangaben, insbesondere bei der Miso-Brühe freuen. \n\nViele Grüße!\n\nLaura

      • RyuKoch Logo Ryusei von RyuKoch

        Hallo Laura, vielen lieben Dank für dein Feedback. Wir arbeiten daran :) Liebe Grüße Ryusei

    • Gast Logo Ferdinand Leinecker : 08. July 2022 12:41

      Ich liebe Ramen, toller Blog, weiter so.

      • RyuKoch Logo Ryusei von RyuKoch

        Hallo Ferdinand, es freut mich, dass dir mein Blog gefällt :) Liebe Grüße Ryusei

    • Gast Logo Alex : 23. October 2023 10:59

      Kann man die Brühe auch einwecken (mit Weckautomat)?

      • RyuKoch Logo Ryusei von RyuKoch

        Hallo Alex, ja das geht auch! Liebe Grüße Ryusei

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