Turning the classic ramen soup into a toasty and mouthwatering sensation, Asahikawa makes the most of its access to succulent pork fats and salty-sharp Rishi konbu kelp to lock in a steadfast warmth that stays delectably umami-rich and fulfilling.

Boil the noodles in approx. 450ml boiling water for 4mins. Stir and separate. Add the powdered soup mix, and stir. Transfer to a bowl and top with desired toppings.

Asahikawa Shoyu (soy sauce) Ramen

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