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Springy, Savory & Simple
Natural Ramen Noodles With Soy Sauce Broth
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Description
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Details
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How To Use
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Tradition To Table
Highlights
- Made with natural kansui (alkaline salt) for the perfect springy noodles
- Soy sauce and select spices create a light and savory broth
- Simple ingredients allow the flavor of the noodles to shine
Ramen has become one of Japan’s most well-known dishes. Each ramen shop has its own special variation based on the local ingredients and the consistency of the noodles. Kaneko Seimen, the producer of these high-quality noodles, uses naturally occurring kansui to achieve the signature chew and color of these noodles. This alkaline salt is so rare that it is sourced from a saltwater lake in Inner Mongolia. These high-quality noodles pair perfectly with the umami-rich soy sauce broth.
Size: 200g noodles /10g broth
Storage: Room temperature
Ingredients: Noodles: wheat flour, kansui (alkaline salt), salt Broth: salt, sugar, pork extract powder, fermented extract, lactose, onion powder, bonito powder, ginger powder, black pepper (ingredients include wheat and soy)
DISCLAIMER:
Storage: Room temperature
Ingredients: Noodles: wheat flour, kansui (alkaline salt), salt Broth: salt, sugar, pork extract powder, fermented extract, lactose, onion powder, bonito powder, ginger powder, black pepper (ingredients include wheat and soy)
DISCLAIMER:
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Suggested Uses: Cook 100g of noodles in boiling water for 4-5 minutes. Drain well. In a large bowl combine soup mix with 300ml of hot water. Add cooked noodles and top with sliced boiled egg, sliced grilled pork, and thinly sliced green onions.
Substitutions: Use dry noodles like croutons in salads and slaws for added crunch. Cooked noodles can also be added to stir-fries.
Recipes: Hiroshimayaki
Substitutions: Use dry noodles like croutons in salads and slaws for added crunch. Cooked noodles can also be added to stir-fries.
Recipes: Hiroshimayaki
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