| 摘要 |
The present invention relates to a method for cooking ramen by using green tea for lowering the absorption of fat. The method of the present invention can lower the absorption of fat from ramen, and is convenient and economical while not causing great inconvenience as compared with the conventional method for cooking ramen. The method according to the present invention comprises the steps of: boiling ramen with water from which tea is boiled; removing coagulated fat of the ramen from the boiled ramen soup by using filter paper; and adding ramen powder to the ramen soup from which the fat is removed. |
