Ingredients
- <p data-start="787" data-end="1022"><strong data-start="787" data-end="795">Soup</strong>:
- 1 tsp YUZUCO 100% Yuzu Juice
- 1 tbsp chicken stock powder (ex. Lee Kum Kee)
- 1 tsp salt
- 1 tbsp shiro dashi (white dashi)
- 1 tbsp aroma oil (scallion “negi abura” or chicken “chi-yu”)
- 1 tsp sesame oil
- 400 ml boiling water</p><p data-start="1025" data-end="1130"><strong data-start="1025" data-end="1037">Toppings</strong>:
- Ramen egg (ajitama)
- chopped scallions
- narutomaki (pink spiral fishcake)
- chicken chashu</p><p data-start="1133" data-end="1197"><strong data-start="1133" data-end="1144">Noodles</strong>:
- 1 serving ramen noodles (fresh frozen or dried)</p>
Instructions
1
In a warm serving bowl, combine yuzu juice, chicken stock powder, salt, shiro dashi, aroma oil, and sesame oil
2
Pour in 400 ml boiling water and stir until combined
3
Cook ramen noodles according to package instructions and drain well
4
Add noodles to the soup, then lift gently with chopsticks to spread evenly and create a flat base
5
Arrange toppings (ramen egg, scallions, narutomaki, chicken chashu) and enjoy!
