ramen toppings

Roasted Nori

Roasted Nori (Seaweed) Makes as much as you need

Prep time: 2 minutes

These days you can find roasted and flavored seaweed in grocery stores, coffee shops, even vending machines. I prefer to roast my own because I feel like some of the varieties out there are too oily or don’t stay crispy when you eat it with steamed rice. If you purchase a package of seaweed made for sushi in big sheets, you can roast these over an open gas flame in seconds. I promise you'll never go back to those instant packs. These are crispier, tastier and you can make much more for the cost.


Japanese nori (seaweed) in sheets

cooking spray or sesame oil


  1. Spray both sides of each sheet of seaweed with cooking spray or take a folded paper towel with some sesame oil on it to apply.
  2. Over a low flame on a gas stove, gently waft the seaweed back and forth on both sides until the seaweed crisps up.
  3. Set the finished roasted seaweed sheets on a paper towel and repeat with additional sheets.
  4. Sprinkle each sheet with sea salt and stack them about 4 or 5 high.
  5. Cut into fourths with a sharp chef's knife or with kitchen shears.

Here's a short tutorial video on how it's done! http://youtu.be/4nbZ4g3wFCM

Menma, Seasoned Bamboo Shoots

This is a pretty standard topping for ramen but I think there is a world of difference between eating fresh bamboo and canned. If you can’t find fresh bamboo, then I would recommend forgo using this topping. For the dashi stock, you can find packets of dashi at Asian markets. Most come in packets where you would use one packet for every 2 cups of water  

Menma (Seasoned Bamboo Shoots) 


1 lb fresh bamboo shoots

1 tablespoon sesame oil

2 cups dashi stock

1 tablespoon shoyu (soy sauce)

1 tablespoon sake

2 teapoons sugar

1 teaspoon salt


  1. Cut bamboo shoots in half lengthwise and julienne into thin strips.
  2. In a large sauté pan heat sesame oil, stock, shoyu, sake, sugar, and salt and combine. Set to medium high.
  3. Add bamboo shoots.
  4. Heat uncovered until bamboo soaks up most of the liquid, about 20 minutes.