Soften the powdered gelatin in the water. Rehydrate the wakame seaweed.
Dice the ham into 1cm, and cut the rehydrated wakame seaweed to the same size as the ham. Cut the green onions into 1cm pieces.
Bring 500 ml of water to a boil. Add ramen noodles and cook while stirring for about 2.5 minutes. Turn off the heat, add the soup that came with the ramen and the softened gelatin from step 1, and mix.
When the gelatin has dissolved, add chopped ingredients from step 2, corn kernels, and mix well.
Pour into a mold (I used an angel cake tin). Put quail eggs in. When it has cooled, chill in the refrigerator until set.
To unmold the salad, warm the tin about 2/3 in hot water. Cover with a wet plate, hold both securely, invert and shake 2 to 3 times and the salad should unmold easily.
Sprinkle the top of the salad with the sesame seeds that come with the ramen noodles. Garnish with cherry tomatoes to taste.
Story Behind this Recipe
I made a pretty looking, unusual and easy salt-flavored ramen noodles. It's great during the upcoming warm season.
If you use 10 g of gelatin, the salad will be firmly set and won't fall apart when unmolding, but adjust the amount to taste. In step 2, turn the heat off a bit earlier than usual since the noodles will continue cooking in residual heat. Add whatever additional ingredients you like. You can also set the salad in a shallow tray, a square mold, a round mold, or into individual cups.