How to Make Ramen
How to Cook Ramen
Shoyu Ramen
Add 1oz (43g)or 1.5oz (54g) of Tokyo Shoyu Ramen Base with 12oz hot water or soup stock
Miso Ramen
Add 2oz (72g) of Sapporo Miso Ramen Base with 12oz hot water or soup stock
Tonkotsu Ramen
Add 1.5oz (53g) of Tonkotsu Ramen Soup Base Concentrated Chicken & Pork Broth For Ramen with 12oz hot water or soup stock
How to Cook Tsukemen
Tsukemen (Dipping Noodles)
Add 1.5oz (54g) of Tsukemen Base with 8oz hot water or soup stock
