Chuka Ramen Bar Fish Ramen – 55000 Recipes. Passion for food

Chuka Ramen Bar’s Fish Ramen

Ramen is all the fury in the West. In Spain, he sometimes gained followers. This juicy rvinegar gives the name of the bar in Madrid where it is served. Rodrigo Garcia Fonseca presents Chuka Ramen Bar, where the most popular Chinese food is prepared, but in its Japanese version. Don’t miss it!


  • 2 liters of miso sake kasu soup
  • c / s soy
  • 3 galleries
  • 1/2 onion, cut into julienne
  • 30g sake
  • 3 cloves garlic, peeled and crushed
  • 60 ginger, peeled and sliced
  • 2 l broth from Madrid (tcc as water)
  • 30 g of dehydrated shiitake mushrooms
  • Shells and heads of shrimp with meat (see below)
  • For miso sake soup kasu
  • 30 g of sunflower oil
  • 1 packet of shimeji mushrooms
  • 400 g fresh alkaline noodles with shoulder
  • 20 g of this sprout
  • 1 tablespoon beni shoga (sour ginger in umeboshi vinegar)
  • 4 meatballs of cuttlefish and shrimp
  • 2 wild onions China
  • 2 eggs 6 ?? more furikake if you wish
  • 1 leaf of nori seaweed
  • 15 g of seaweed kombu, rubbed with a damp cloth to remove excess salt
  • 150 g head of carrots or other bones of white fish
  • For cuttlefish and shrimp meatballs
  • 1/2 cuttlefish
  • 300 g of rice shrimp, peeled to obtain about 150 g of cola meat
  • 1 teaspoon salt
  • 50 g fried garlic, ginger, onion and poached leek
  • 1/2 egg white
  • 2 large eggs
  • For the eggs
  • 30 g of tapioca pearls
  • 10 g of katsuobushi
  • 3 g black peppercorns
  • 1 teaspoon brewer’s yeast
  • 30 g sesame paste
  • 45g kasu sake
  • 45 g red miso
  • 90 g white miso
  • 40g myrin
  • 20 g soy sauce
  • 14 g of toasted sesame oil
  • v / s furikake for egg


For Miso Sake Kasu soup

  1. Heat a saucepan over medium heat with sunflower oil.
  2. Add the galley and simmer for about 5 minutes until they start to brown, making sure they don’t stick to the bottom of the pan.
  3. Add the sake to deglaze and stir to loosen whatever is stuck to the side of the pot. Burn all the alcohol from the sake
  4. Once the sake has evaporated, add the onion, garlic and ginger and fry for 5 minutes.
  5. Add the water, shiitake mushrooms, brewer’s yeast, sea fish heads, seaweed kombu, white miso, red miso, kasu sake, sesame paste, mirin, soy sauce, toasted sesame seeds, black pepper and tapioca. Bring to a boil over medium heat and when it reaches 80 ° C, reduce the heat to low.
  6. Cook for 45 minutes on low heat, without allowing to boil, stirring occasionally.
  7. Remove the pan from the heat and add the katsuobushi. Let it rest for another 45 minutes and strain through fine porcelain.
  8. As an option for another topping, catch shiitake mushrooms, remove the stem and cut into julienne.
  9. Reserve hot if serving immediately, or refrigerate if reserving in the refrigerator.

For cuttlefish and shrimp meatballs

  1. Clean the cuttlefish by removing the legs, wings and towel from the body.
  2. Cut and place in the Thermomix together with the meat from the tail of the rice shrimp and salt.
  3. Mix three or four strokes without leaving it with a paste texture. There should be torn pieces and small pieces. Reserve and add the sauce, egg white, parsley and panko and mix everything by hand and knead until you get a slightly sticky texture, for this part it is recommended to use gloves.
  4. Form meatballs of about 60 g. They will form more easily if the mixture is previously cooled for several hours.

For the eggs

  1. Fill a saucepan with water and bring to a boil. Enter the eggs when the boil is strong, being careful not to break them. Cook for 6 minutes and 40 seconds.
  2. Stir the eggs carefully so as not to break them during the first two minutes so that the yolk is in the middle of the egg. After the cooking time, take the eggs out in a tub of cold ice water to stop cooking.
  3. Cool for at least 5 minutes and peel carefully. Leave to marinate in soy sauce with a little sherry.


  1. The mise-en-scène must be prepared before cooking the pasta.
  2. Cut the green part of the Chinese onion into thin slices and reserve.
  3. Cut the stems of the shimeji mushrooms and stew in a pan with a little sunflower oil. Season with salt and reserve. Wash the sprouts and keep them raw.
  4. If you can’t find ta tsoi sprouts, you can replace bok choy (tcc pak choi) or even spinach in the latter case.
  5. Take out the benny shogai reserve by hand. Cut the nori seaweed leaves into eight uniform, rectangular pieces.
  6. Cut the eggs in half lengthwise and sprinkle with furikake.
  7. Put water to heat without the need to add salt, as the pasta already contains the necessary salt. On the other hand, heat the soup to about 80 ºC without letting it boil, as it will lose flavor. Fry the meatballs until golden brown, keep hot.
  8. Cook the pasta in boiling water to the desired point. To make it easier to cover, cook in separate baskets. Divide the soup into separate bowls and add the pasta when done. Add toppings to taste: meatballs, soy, Chinese spring onion, shimeji, egg, beni shoga and nori seaweed.
  9. Serve very hot and drink a lot

I will see you on another recipe.
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