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Ramen

Tonkotsu Ramen with Toppings

Ingredients chevron

NOODLES

(UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), UNENRICHED WHEAT FLOUR, WATER, CONTAINS LESS THAN 2% OF SALT, SODIUM CARBONATE, POTASSIUM CARBONATE, RIBOFLAVIN) 

CHASHU PORK

(PORK BELLY, SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), BROWN SUGAR, SUGAR, DEXTROSE)

SOUP BASE

(WATER, PORK STOCK CONCENTRATE (PORK STOCK CONCENTRATE, PORK FAT, SALT), SOY SAUCE (WATER, SOYBEANS, SALT), SUGAR, SOYBEAN OIL, SALT, MODIFIED CORN STARCH, YEAST EXTRACT, GARLIC POWDER, GINGER PUREE, SPICES, ONION POWDER, CITRIC ACID, XANTHAN GUM)

SEAWEED

CONTAINS SOY, WHEAT.

NOODLES MANUFACTURED IN A FACILITY THAT USES EGG AND FISH INGREDIENTS.

Behind the flavor

Tonkotsu, originating from Fukuoka is a rich, creamy pork broth made by simmering pork bones and herbs, resulting in a thick, milky soup. Its umami flavor defines the essence of the "fifth taste", combining saltiness, richness, and sweetness.

Boil 4 cups of water and add 2 fluffed packs of noodles. Cook for 2 minutes, stirring occasionally. To warm the chashu pack, place it in warm tap water until soft.

Pro tip: Take the chashu out of the bag and fry it in a pan or broil it in the oven for 5 minutes.

Turn off stove and remove pot from heat. Add pack of the liquid soup base and stir with a nice lil’ rhythm until the soup is evenly mixed.

Pour the perfectly cooked noodles and soup into two bowls. Garnish with chashu, seaweed, and your favorite toppings.

Tonkotsu Ramen with Toppings

How to cook

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