Soup for Ramen

Soup for Ramen

I use this soup as a foundation for your ramen noodles.
I adjust the flavor salty or light depending on how seasoned the other ingredients are.

Ingredients: 3 servings

1 L (1000 ml)
1 1/2 tablespoon
◆Dashi stock (powder)
1 1/2 tablespoon
◆ Usukuchi soy sauce
2 tablespoons
◆Grated ginger
1 clove (thumb-tip sized)
Sesame oil (for finishing)
1 teaspoon


1. Combine all ◆ condiments in a pot and heat. Add vegetable stems or the heads of green onions. They do that in ramen noodle bars.
2. After boiling, add sesame oil. That's it, really.
3. [Tokushima-style Ramen] Adjust condiments and soy sauce to 1 tablespoon since you add sweet-and-spicy simmered pork.
4. [Salty Chicken Ramen] Season chicken thigh with Krazy Salt and grill both sides over high heat, then cook with chicken stock. Change condiments to 1 tablespoon, and soy sauce to 1 teaspoon.

Story Behind this Recipe

I love ramen.
You can make this instantly if you have chicken or pork.