Use your favourite salt broth ramen noodles. I used "Sapporo Ichiban Shio ramen."
Add slightly less hot water than the amount instructed on the package to a pot. The suggested amount of hot water was 500 ml so I used 400 ml!
Add all the canned tomatoes. Bring to a boil.
When it starts to boil, add the noodles, and cook by following the instructions on the package.
Transfer only the noodles to a bowl, sprinkle on cheese, then pour into the soup. The cheese melts nicely, and it's delicious!
Garnish with dry basil on top, and serve! It's also tasty with Tabasco. Try it if you like.
After finishing the noodles, you can add cooked rice to the bowl to make risotto. It's also delicious this way.
Story Behind this Recipe
My brother took me to "Taiyo no Tomato men," a ramen shop which serves a special tomato-based menu, and he taught me this recipe so I could cook it at home.
Adding the cheese after pouring in the soup makes it hard to melt, so it's better to follow the orders in this recipe. You can also use Parmesan cheese! If you are using it instead, add at the same time as the dry basil.