Award-winning tonkutsu pork-broth prepared in the traditional method. Mouth-watering rich, fresh and aromatic; special handcrafted noodles and classic Nagi pork chashu. Serves 2
Shelf Life: 30 days, Freezer
1. MAKE THE SOUP
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside.
3. COOK THE TOPPINGS
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen.
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm.
5. ASSEMBLE & SERVE
Prepare 2 bowls. Pour the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: pork chashu, mushroom, vegetables and fire sauce.