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!
bouillon
Ingredients
ASIAN BROTH
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
ORIENTAL MEDIUM-SPICY MAYO
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)
RECOMMENDED GARNISHES
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.