Yuzu Sommer Ramen

By Joerg Daunke

Yuzu summer ramen

Lemon is so 2020! Time for a new taste experience with complex aromas, from light acidity to a sweet tone to a balanced bitter note. Others make perfume from the Japanese fruit Yuzu - we used it as a base for a super fresh broth! Our Yuzu Ramen with steak and crunchy Pak Choi is an umami fireworks display that you can't miss!


  • Ginger
  • 80ml soy sauce
  • 100ml water
  • 3 tbsp agave syrup
  • Enoki mushrooms
  • Pak choi
  • Garlic
  • sesame oil
  • steak
  • Salt pepper
  • Clarified butter or vegetable oil
  • Ramen noodles
  • Bottle of J.Kinski Yuzu Broth
  • To garnish: radish cress, sesame oil and a raw egg

And so it goes:

  • Bring the soy sauce, water and agave syrup with a piece of ginger (approx. 3 cm) to the boil, then add the enoki mushrooms and simmer for about 10 minutes. Then take out the mushrooms and ginger, we'll need the sauce later! Clean the pak choi and remove the stalk. Finely chop the garlic and sauté in sesame oil. Then the Pak Choi is added. Fry and then set aside.
  • Season the steak with salt and pepper, then put it in the pan - briefly and sear it in fat. Cut the meat into strips before serving! Cook the ramen noodles according to instructions. Heat our yuzu soup base and add it to the ramen bowl along with 1 tablespoon of the boiled down soy sauce and 1 teaspoon of sesame oil.
  • Now all the ingredients - noodles, steak and pak choi - are added to the broth and finally garnished with radish cress, sesame and a raw egg.
  • Super fast, super tasty and so fresh! Are you now Yuzu fans like us?