This ramen features a seafood soy sauce soup enriched with the deep, savoury flavour of saury (sanma).

The broth emphasises the natural umami of fish, balanced with soy sauce for a clean yet full-bodied taste.

It is paired with thick, medium-cut Chinese-style noodles that hold the soup well, creating a satisfying and well-rounded bowl.

Cooking Instructions

1. Place the liquid soup pouch in hot water to warm it. Before the noodles are cooked, pour the liquid soup into a bowl, add about 300 mL of boiling water, and mix well.

2. Bring plenty of water to a boil, add the noodles, and cook for 6 minutes. Loosen the noodles gently after 3 minutes, then continue cooking over medium heat.

3. Drain the noodles thoroughly and add them to the prepared soup. Garnish with spring onions, sliced pork, or bamboo shoots as desired.