Product Name: Wakayama Wa-dinning Seino Ramen Soy Sauce Flavor (2 servings)
Contents: Noodles: 110 g x 2 Soup: 29g x 2
Shelf life: 90 days at room temperature
Storage /Please store away from direct sunlight, high temperature and high humidity.
*This product is a recreation of the restaurant's taste under the supervision of the owner.
*The image is for illustrative purposes only and does not include any garnish.
Ingredients:
Noodles (wheat flour (manufactured in Japan), wheat protein, reduced syrup, salt/processed starch, sake spirit, brine, (some wheat included))
Soup (protein hydrolysate (manufactured in Japan), seafood extract, soy sauce, salt, processed pork fat, flavored cooking oil, chicken extract, sugar, dried sardine powder, sodatsu obushi powder, kelp extract, ginger powder/seasoning (amino acid, etc.), sake spirit, caramel color, processed starch, acidifier, antioxidant (V.E), ( Some ingredients include wheat, soybeans, pork and chicken)
Allergens: (allergens that may cause allergies)
Wheat, soybeans, pork, chicken
About Ramen:
Simple ingredients such as chicken stock, seafood broth, and soy sauce are transformed into a supreme taste in the hands of the craftsman Harada.
This is the best of the best from Wakayama's famous restaurant, Wa dining Seino, where customers line up to get their bowls.
Best Ramen in Wakayama Prefecture in 2012, 2013, and 2014 by tabelog
Japan Ramen Award 2016, 2nd place in Japan
How to cook:
1 Bring 2 liters of water per bag of noodles to a good boil in a large pot.
2 Dilute the accompanying soup with about 250ml of water and prepare in a bowl.
3. Put the noodles into the boiling water and boil over high heat for 30 seconds and medium heat for about 2 minutes 30 seconds, while breaking up the noodles. (Boiling time is according to your own preference)
4 After boiling, drain off the hot water well and put the noodles into the prepared bowl, and loosen the noodles in the bowl.
5 Garnish your favorite garnish (chashu pork, bamboo shoots, green onions, etc.) for an even better taste.
