Back to recipes

The Ramen Fondue

Difficulty Level: Easy
Mild to Medium Spicy
4-6 persons
La Fondue Ramen

This delicious Asian-inspired recipe combines the pleasure of a traditional fondue meal with an adventurous explosion of flavours and textures ‑in just a few minutes’ time!

Reinvent this recipe again and again by selecting different ramen flavours. For a broth with more of a kick to it, don’t hesitate to add some sambal oelek or Sriracha sauce. For a more authentic experience, top your ramen fondue with a soft-boiled egg.

One thing is clear: this Asian fondue truly packs a flavourful punch!

La Fondue Ramen
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • Dehydrated broth sachets from 7 x 120‑gram packs of ramen (we chose the Kimchi flavour)
    • 6 x 0.9 liters of low sodium chicken broth
    • 1.5 inches of thinly sliced fresh ginger (1 mm)
    • 5 green onions sliced length‑wise
    • ¼ cup of soy sauce
    • 1 ½ tablespoons of sesame oil


    • 1 cup of store-bought mayonnaise
    • 2 teaspoons of Korean gochujang (or Sriracha)
    • 2 teaspoons of oyster sauce
    • Black and white sesame seeds (optional)
    • Fresh cilantro (optional)


    1 kg of frozen Asian meatballs (homemade or store-bought), 2 packs of dehydrated ramen noodles, 1 container of shiitake, enoki or Paris mushrooms, 1 red bell pepper cut into strips, the leaves of 12 baby bok choy (well rinsed), other Asian vegetables of your choosing (ex.: lotus root, gailan, daikon radish, Japanese eggplant, etc.).

  • Preparation

    • In a large pot, combine all of the broth ingredients and bring to a boil. Simmer for 5 minutes. At the desired time, transfer the broth to your Fondussimo and use it as instructed.
    • In a bowl, combine the mayonnaise and the oyster sauce and gochujang (or sriracha). Mix well and garnish with sesame seeds, if desired.
    • In a large serving plate, place the dipping ingredients. Break the ramen into smaller pieces.

    A few tips

    • As the ramen noodles absorb a lot of broth, the recipe plans for a more broth. The extra broth that can be added to your Fondussimo during the meal.
    • Place a large plate in the center of the table to put the cooked and strained ingredients.
    • For a ramen soup, serve the garnishes in a bowl, and add a small amount of broth.
    • You may also finish cooking your ramen and the garnishes during the meal and refrigerate the leftovers to have cold ramen the next day. It’s just as delicious!
    • Do you have leftover ramen after the meal? A Google search will give you plenty of fun ideas to try.