Unlike regular wakame, which is leafy and soft, mekabu has a naturally slimy surface when rehydrated—similar to okra or natto in texture—making it both a unique sensory experience and a nutritional powerhouse.
Mekabu is not a standard ramen topping, but when used, it adds a layer of oceanic depth and texture that pairs especially well with light, clean broths. It’s most commonly used in shio (salt) or dashi-based seafood ramen, where its subtle briny notes can shine without being overpowered. The slippery texture contrasts nicely with firm noodles and can even enhance the silkiness of the broth as it mingles during eating.
Chefs may serve mekabu as a small mound on top of the ramen, often alongside other coastal ingredients like clams, shrimp, or yuzu. It’s also found in health-forward or plant-based ramen bowls, since it’s rich in minerals like iodine and calcium, and contains fucoidan—a polysaccharide linked to various health benefits.
Usage and Selection
When selecting mekabu, it’s usually sold frozen, dried, or in vacuum packs. High-quality mekabu should be a vibrant green once prepared and have a pleasant, ocean-fresh smell. It’s rehydrated by soaking in warm water for a few minutes, after which it turns glossy and expands into its naturally tangled form. It can then be lightly rinsed and added directly to the ramen, either warm or cold.
Types of Ramen Using Mekabu
Mekabu in ramen is an unconventional but elegant choice, ideal for diners looking to explore new textures and savor the umami complexity of the sea. It’s not about boldness—it’s about refinement and balance.
Shoyu Ramen
Shoyu ramen uses a clear and salty soy sauce broth and is considered fairly balanced, with many comforting flavors.
Shio Ramen
Shio Ramen is based on chicken broth. Its main seasoning is salt, and its toppings are usually a refreshing mix of seafood and veggies.
Vegan Ramen
Vegan ramen (or plant-based ramen) is often made with fresh and dried mushrooms, garlic, ginger, mirin, and miso paste.
Seafood Ramen
Seafood ramen features a rich broth infused with shrimp, fish, and clams, paired with chewy noodles and fresh seafood toppings.
