Shoyu ramen by Champion Chef Jiro Anma

Our steamy bowl of traditional Shoyu ramen, based on an umami-rich soy sauce broth, is the most popular in Tokyo’s dim-lit alleyways. We sweeten it with tare soy sauce and top it with crusty shrimp tempura, kikurage mushrooms, bamboo shoots, bright scallions and naruto fish cakes.

Ingredients

Shrimp tempura 2 pc
Menma(Bamboo Shoots) 50 g
Kikurage(Wood-ear Mushrooms) 15 g
Scallions 15 g
Naruto 2 pc
Noodles 148 g
Soup 360 ml
Soy sauce tare 30 ml

Instructions

1. Let’s get started! Bake shrimp tempura in preheated oven for 10 minutes or in the fryer 3 minutes to make it crispy :)
2. Ready for the next step? Pour the soup pouch into the pot to boil thoroughly.
3. Let’s boil a separate pot of water for the noodles. Boil and stir the noodles gently for approximately 3 minutes and 30 seconds. Then, remove and strain.
4. Almost ready to serve! Pour the soup, Shoyu tare sauce, and chewy noodles into your favorite bowl.
5. Add the Toppings as you like! Menma(bamboo shoots), kikurage(wood-ear mushrooms), scallions, naruto, and Shrimp Tempura!
6. Itadakimasu, Enjoy!

How to Store Food

• Kit ships with ice packs
  
• May thaw in transit
  
• Upon arrival, remove packaging and place immediately in the fridge
  
• Soy milk and miso are best kept in the refrigerator for up to 1 week
  
• Scallions, menma , kikurage can be kept refrigerated for 3 days.
  
• Tofu nuggets, shrimp tempura, veggie gyoza, naruto fish cakes, and noodles are best kept in the refrigerator for up to 3 days, freezer for 1 month.
• Do not freeze vegetables