COLORFUL TOMATO SHIO RAMEN

INGREDIENTS (SERVES 1P)

• 1 pack shio (salt) ramen soup

• 1 bundle ramen noodles

• 300ml boiling water (for soup)

• 1–2 small pieces of deep-fried tofu (atsuage)

• 1 red, 1 yellow, and 1 green cherry tomato

• 2 strips fried burdock

• 1 cabbage leaf

• 1 radish

• Italian parsley and black sesame (as needed)

INSTRUCTIONS

1. Use MY FURUSATO, HAKODATE-STYLE SHIO RAMEN.

2. Grill the atsuage until browned. Slice burdock thinly with a peeler and fry at low heat.

3. Shred cabbage, slice radish into rounds, cut tomatoes in half.

4. Boil 800ml of water, cook noodles for 2.5 minutes.

5. Add soup base to bowl, mix with 300ml boiling water.

6. Drain noodles, add to bowl, and stir lightly.

7. Top with grilled and sliced vegetables, parsley, and black sesame.

COMMENT(S)

The savory aroma of burdock and the gentle acidity of tomatoes make perfect toppings for this salt-based ramen.