Place the noodles in the hot water.

Boil it like pasta. The time is 3 minutes, but I recommend a little less. Ramen noodles are still soaked in the broth after cooking. Therefore, it becomes softer as time goes by. Therefore, it is best to leave it a little firm to your liking.

Turn off the heat and add the powdered soup.

When the noodles reach the right consistency, turn off the heat and add the powdered soup and seasoning oil. The order does not matter. In this case, I added the powdered soup to the water in which I boiled the noodles, but you can make the soup in a separate pot of water. I’ll try that next time I make another batch of ramen!

Transfer to a bowl and serve.

The first step is to top the soy sauce ramen with the standard chashu pork. Chashu is not sold in Eats Japan, so if you can get it in your country, do so. If you can’t get it, you can substitute pork for the chashu! I think the pork you roast will taste even better. It’s typically sliced thinly like this.

When it comes to ramen, there’s nothing like mennma.

Menma is bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt. It is always included in ramen. You can buy menma at this site.

I used freeze-dried leeks.

Ramen and green onions are a perfect match. I usually cut up fresh scallions and add them, but this time I used freeze-dried scallions. It’s so smooth and silky, it’s like sprinkles. If you want to feel more of the green onion flavor, you can add more of it.

Soy sauce ramen is ready!

In about five minutes, your delicious soy sauce ramen will be ready!