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HOME ASSEMBLY INSTRUCTIONS:

1) PUT THE FROZEN SOUP IN A PAN WITH TWO TABLESPOONS OF WATER AND GENTLY BRING TO A SLOW SIMMER, WHISKING THOROUGHLY TO COMBINE AND BEING CAREFUL NOT TO LET IT BOIL AS THIS COULD SPOIL THE FLAVOURS OF YOUR SOUP AND TARE.

 

2) WHILST WAITING FOR YOUR SOUP TO REHEAT, BRING A PAN OF WATER TO A BOIL.

3) HEAT YOUR RAMEN BOWLS, EITHER WITH BOILING WATER OR (IF NOT PLASTIC) PUTTING THEM IN THE OVEN ON A LOW HEAT

4) IF YOU'VE BOUGHT CHASHU PORK YOU CAN BOIL IT IN THE BAG FOR 90 SECONDS TO DEFROST. IF YOU'D LIKE TO YOU CAN THEN GIVE IT SOME COLOUR IN THE FRYING PAN OR UNDER THE GRILL.

5) IF YOU'VE BOUGHT AJITAMA, YOU CAN HEAT THESE THROUGH IN THE BOILING WATER FOR 60 SECONDS.

6) PUT THE NOODLES INTO THE BOILING WATER AND COOK AS DIRECTED (40 SECONDS FOR THE THIN TORI PAITAN AND TONKOTSU NOODLES, 1 MINUTE FOR THE SHOYU AND SHIO NOODLES, 1 MINUTE 40 SECONDS FOR THE MISO NOODLES), KEEP THE NOODLES MOVING AND SEPARATED SO THEY DON’T STICK TOGETHER.

7) EMPTY THE HOT WATER FROM YOUR RAMEN BOWL AND POUR IN A PORTION OF THE SOUP, FOLLOWED BY YOUR NOODLES. ARRANGE THE NOODLES TO PROVIDE A SMALL PLATFORM AND ADD ANY TOPPINGS YOU'RE USING.

8) SMELL THE BOWL, SIP THE SOUP, THEN SLURP THE WHOLE BOWL DOWN AS QUICKLY AS POSSIBLE WHILST IT'S STILL PIPING HOT.

 

ITADAKIMASU!

TOPPINGS

IF YOU'RE LOOKING TO HAVE A VERY SIMPLE BOWL, YOU COULD TOP WITH A SOFT BOILED EGG, A COUPLE OF SLICES OF CHICKEN BREAST, AND SOME FINELY SLICED SPRING ONIONS. IF YOU'D LIKE SOME MORE INVOLVED RECIPES - SAY FOR CHASHU PORK, SOY-MARINATED EGG, SOBORO ETC - THEN PLEASE JUST DROP ME AN EMAIL VIA THE CONTACT BUTTON ABOVE OR INSTAGRAM MESSENGER.

ALLERGIES*

IF YOU HAVE ANY ALLERGIES OR DIETARY REQUIREMENTS PLEASE CHECK THE ALLERGENS DETAILS HERE, AND CONTACT ME BEFORE CONSUMING.

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CONTACT: EMAIL

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