Featured Recipe

Whitefish and Ramen with Thick Ankake Sauce

Serves 1
Prep time: 5-10 minutes
Cook time: 10-15 minutes



  • 1 package Sapporo Ichiban Miso Ramen
  • 1 filet white fish
  • 1 teaspoon olive oil
  • generous pinch of salt and pepper
  • 2 tablespoons butter
  • ¼ block silken tofu
  • 1 beaten egg
  • ½ teaspoon arrowroot starch
  • 1 green onion finely chopped
  • chili garlic sauce to taste





Pat the fish dry with a paper towel and season with olive oil, salt and pepper.
Heat butter in a pan over medium. Once butter is melted, add your fish.
Cook until golden on one side, approximately 1-3 minutes depending on the thickness of your fish.




Carefully flip your fish and add tofu to the pan next to fish.
Break up the tofu with a spatula while you cook the other side of the fish until golden, 1-3 minutes.
Remove fish from pan and set aside. Place tofu in a bowl.




In a small pot, bring 1 ½ cups of water to a boil.
Add ramen and cook for three minutes. Turn off heat and add 1 teaspoon of powder from soup base packet.
Mix until dissolved, and transfer noodles to your bowl of tofu, leaving the broth in the pot.




Bring broth back to a boil. Once boiling, turn heat to low.
Stir constantly while adding arrowroot starch and egg. Once thick, pour over noodles and silken tofu.




Place fish on top of the noodles and sprinkle with green onions and original spice packet.
For more spice, add chili garlic sauce to taste.