Product Name: Myojo Chukazanmai Eirin Soy Milk Sour Sauce Noodle (1 serving)
Contents: Noodle 70g Soup: 31g
Shelf life: 180 days at room temperature
Storage /Please store away from direct sunlight, high temperature and high humidity.
*The image is for illustrative purposes only and does not include any garnish.
Ingredients:
Noodles (wheat flour (produced in Japan), vegetable protein, vegetable oil and fat, salt, egg powder, milk protein, soybean dietary fiber), soup (sugar, salt, food made mainly from milk, creaming powder, vegetable oil and fat, pork fat, chicken extract, processed soybean products, protein hydrolysate, seasoning, prepared soy milk powder, soy sauce, flavored oil, Spices (garlic, red pepper, ginger), yeast extract, black vinegar, scallop extract) / seasoning (amino acids, etc.), acidifier, thickener (xanthan gum), kansui, sake spirit, fine silicon dioxide, flavor, spice extract, carotenoid color, caramel color, antioxidant (vitamin E), emulsifier, (some (Some of the following ingredients are included: eggs, milk ingredients, wheat, shrimp, sesame, soybeans, chicken, pork, gelatin)
Allergens: (allergens that may cause allergies)
heat, egg, soybeans, chicken, pork
About Ramen:
Soy milk hot and sour soup with the richness of soy milk and the mild sourness of black vinegar is combined with firm and supple non-fried noodles and finished with tofu for a taste unique to Chuka Sansanmai. The aroma of black vinegar and hot sauce has been enhanced.
How to cook:
1 Prepare silken tofu and ingredients of your choice
Prepare about 150g of silken tofu. Prepare green onions or pak choi for garnish as desired.
2. Prepare boiled water
Fill a pot with 450 ml of boiling water and bring it to a boil over a flame.
3 Add noodles and boil for "3 minutes.
Add the noodles to the pot and boil for 3 minutes while unraveling them.
4 Turn off the heat and transfer the noodles to a bowl.
Once the heat is turned off, transfer the noodles to a bowl. Use the hot water in the pot without discarding it.
5 Make the soup
After the noodles have been transferred to the pot, add the "powdered soup" to the pot and stir well.
6 Add tofu to the pot
Using a spoon, scoop the tofu into the pot and return it to the heat.
7. Finish with "liquid soup
Add the "liquid soup" to the pot after turning off the heat and stir gently.
8. Serve in a bowl to complete the dish.
Pour the tofu and broth over the noodles that have been transferred to a bowl, and top with the prepared ingredients of your choice.
