How To Make Yogurt Ramen With Instant Noodles



Here’s an unpopular opinion for you: Yogurt ramen tastes great.

Don’t believe us? Then you might want to try this yogurt noodle recipe, which borrows from Tarator, a classic Bulgarian dish of cold soup containing yogurt and cucumber. Pairing this soup with instant noodles creates an absolutely delicious and super simple fusion noodle dish to prepare, and the recipe we found is from the official website of Sanyo Foods, the maker of Sapporo Ichiban instant noodles.

So let’s go ahead and check out their Tarator Salt Ramen recipe below.

These are all the ingredients you will need to make yogurt ramen.

Ingredients (makes a portion)

  • Sapporo Ichiban Shio (salt) Ramen – 1 packet (or any brand of salt broth instant noodles)
  • Plain yogurt – 150 grams
  • Cold water – 150 milliliters
  • Olive oil – 1 tbsp
  • Cucumber, peeled and finely chopped – about 20 grams
  • Grated garlic – a small clove
  • Parsley – about a teaspoon
  • Finely chopped ham – 1 slice

Those who want a little more texture and spice can also add a few chopped nuts and a pinch of cumin powder to the mix.


1. Prepare the broth by mixing all the ingredients except the instant noodles, ham and parsley, together in a bowl. Don’t forget to add the sachet of noodle seasoning as well.


Once everything is well mixed, place the mixture in the refrigerator to cool.


2. Boil the noodles for four minutes, then cool in running water and drain.


3. Place the boiled noodles in the cold soup and serve with ham and parsley on it and the dish is done!

â–¼ The pink and green toppings make this a very kawaii ramen bowl.


4. Sapporo Ichiban Shio Ramen also includes a packet of white sesame seeds so that they can also be used as a garnish.


The ramen certainly looked delicious, but when we brought the first packet of noodles to our lips, we weren’t sure what to expect from such an unorthodox combination of ingredients. However, we didn’t have to worry as everything blended together harmoniously with the grated garlic adding a fantastic depth of flavor against the acidity of the yogurt making each bite light and refreshing.

The fresh cucumber, sesame, and chopped walnut added textural accents to the whole dish, while the parsley tied it all together beautifully. It was a truly fantastic meal, and we think even fresh dill would be another great optional addition to increase the level of herbal goodness in the dish.


According to the official recipe, it is best to sponge the rest of the soup with bread at the end of the meal. It was definitely a great way to end the meal, and the variation in textures and flavors kept our taste buds excited until the very last bite.


That’s when they started craving yogurt ramen even more, so we’ll definitely be making this dish over and over again to feast our taste buds all summer long. Not only is it super easy to do, taking around 10 minutes from start to finish, but it’s so unusual that you can serve it to your friends and family for lunch or dinner and light them up with them too. wonders of yogurt noodles.

It’s definitely a new summer staple for us because when the temperatures rise the last thing we want to do is cook for hours in a hot kitchen!

Related: Sanyo Foods

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