Transform Sapporo Ichiban Ramen into Rich Tom Yum Goong Ramen

Transform Sapporo Ichiban Ramen into Rich Tom Yum Goong Ramen

This is an easy to way to make a Thai street food-style tom yum goong noodle soup. You can pull off a convincing South East Asian dish even without paste or Thai herbs.

Ingredients: 1 serving

Sapporo Ichiban Shio Ramen (salt-flavored)
1 bag
●Shimiji mushrooms or other type of mushroom
50 g
●Sliced ginger
4 to 5 slices
a small amount
A: Water
400 ml
A: Gochujang
1 tablespoon
100 ml
B: Lemon juice (or concentrate)
1 tablespoon
B: Sugar
1/2 teaspoon
B: Fish sauce (optional)
1 teaspoon
Cilantro (optional)
a small amount
Ra-yu (optional)
to taste


1. Slice the ginger. Cut the lemon into wedges. Shred the shimeji mushrooms. Squeeze the lemon juice. Put all the A. ingredients in a pan and bring to a boil.
2. When the gochujang has dissolved, add milk and bring back to a boil. Add the noodles and the ● ingredients and simmer for about 2 minutes. Add the B. ingredients, and finish by putting in the soup packet that comes with the ramen.
3. Transfer to a bowl, top with cilantro if available, and add lots of ra-yu to taste.

Story Behind this Recipe

I substituted everyday ingredients for Thai ingredients as follows:
Lemongrass + galangal + kaffir lime leaves can be swapped for ginger
You can change condensed milk to milk
Thai chili oil can be swapped for gochujang and ra-yu chili sesame oil
It's easy and delicious, and even people who aren't fond of Thai herbs will love this.