This ramen features a grilled soy sauce soup gently scented with Rishiri kombu dashi, created by a renowned ramen shop located at the northern edge of Japan.

The soup has a deep yet clean flavour, where the savoury richness of grilled soy sauce is balanced by the refined umami of Rishiri kelp.

Paired with Nishiyama’s aged dried noodles, it delivers a satisfying texture and a lingering, aromatic finish that highlights the quality of the broth.

Cooking Instructions

1. Place the soup pouch (unopened) in a bowl filled with hot water to warm it. This helps melt the fat and makes the soup easier to pour. Discard the water once warmed.

2. Bring 550–600 mL of water to a boil. Add the noodles and cook for about 7 minutes, gently loosening them after 4 minutes.

3. Once the noodles are cooked, turn off the heat. Add the soup and mix well.

4. Transfer to a serving bowl. Garnish with sliced pork, bamboo shoots, spring onions, or wood ear mushrooms if desired.