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The typical broth base for ramen in Japan are shio (salt), shoyu (soy sauce), miso (soybean paste), and tonkotsu (pork bone). Known for their konjac noodles, Nakaki Foods‰۪ version adds an unusual twist of tomato flavoring this winter season for a new refreshing taste on the classic ramen dish.åÊ
Try it with: fresh tomatoes, saut̩ed shrimpåÊ
Directions:
1. Put approximately å_ cup (150 ml) of water into a pot and bring to a simmer.
2. Stir in the seasoning packet.
3. Add favorite ingredients such as meat slices, eggs, etc.
4. Lastly, add the noodles to eat and stir.
•ÈÀPreviously featured in the February 2019 Umai Crate.
The typical broth base for ramen in Japan are shio (salt), shoyu (soy sauce), miso (soybean paste), and tonkotsu (pork bone). Known for their konjac noodles, Nakaki Foods‰۪ version adds an unusual twist of tomato flavoring this winter season for a new refreshing taste on the classic ramen dish.åÊ
Try it with: fresh tomatoes, saut̩ed shrimpåÊ
Directions:
1. Put approximately å_ cup (150 ml) of water into a pot and bring to a simmer.
2. Stir in the seasoning packet.
3. Add favorite ingredients such as meat slices, eggs, etc.
4. Lastly, add the noodles to eat and stir.
•ÈÀPreviously featured in the February 2019 Umai Crate.

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