Instructions

Please store Ramen Kit in fridge. To serve, you need 1 big pot for cooking noodles, 1 small pot for each type of Ramen, 1 sieve and chop sticks.

You can keep the kit in the fridge for 24 hours (even for 48 hours if I don’t mind the greens to slightly wilt).

Instructions for Ramen
(like Mushroom Shoyu Ramen, Tantanmen)

  1. Unpack toppings and leave them to come to room temperature for around 15 minutes, if you prefer a warm egg please put in hot water (out of tab) until ready to serve

  2. Heat up soup in 1 small pot on medium heat (please do NOT heat/ boil too long, this will make soup too salty) and stir very well (especially for Tantanmen use a whisk if available)

  3. Bring water in bigger pot to rolling boil (NO salt necessary)

  4. Add some of boiling water to the bowl (in which you want to eat your Ramen) to heat bowl up

  5. Gently fluff the noodles, separate them with your hands to avoid clumping and carefully shake off excess starch.

  6. If you have the standard thin noodles, cook noodles at rolling boil for 01:00-01:15 minutes. If you prefer harder noodles a few seconds less.

  7. If you have the thick Temomi noodles, press noodles with your hands on the kitchen counter and carefully shake them loose again. Then cook noodles for 03:00-03:15 minutes. If you prefer harder noodles a few seconds less.

  8. Stir noodles with chop stick every 30 seconds to prevent them from sticking together

  9. Drain noodles with sieve (do NOT rinse noodles), try to get rid of as much of water as possible by shaking

  10. Empty Ramen bowl and add hot soup, then quickly add noodles

  11. Add toppings (residual heat of soup will warm them up)

  12. Enjoy bowl of Ramen!

Please don’t let cooked noodles sit too long in hot soup, since they will become soggy and overall flavors will more and more deteriorate.


Tsukemen or "dipping Ramen" are a popular Ramen variety in Japan (especially during the warmer summer months). Here noodles and soup are served separately. The noodles are then dipped into the concentrated soup (do NOT pour all of the soup over noodles at once). You can serve the noodles cold or hot.

Instructions for Tsukemen:

  1. Unpack toppings and leave them to warm to room temperature for around 10 minutes

  2. Bring water in bigger pot to rolling boil (NO salt necessary)

  3. Very carefully shake off excess starch from noodles and cook them at rolling boil for 03:00-03:15 minutes (if you prefer harder noodles a few seconds less)

  4. Stir noodles with chop stick regularly to prevent them from sticking together

  5. Drain noodles with sieve and rinse them thoroughly with cold water to cool them down and get rid of all the starch for around 3-5 minutes (when you think you are done, wash them with cold water again). Put noodles on a separate plate with greens and egg (if you like to eat it cold)

  6. Add some of boiling water to the bowl, in which you want to serve soup to heat bowl up

  7. Heat up soup in 1 small pot on medium heat (please do NOT heat/ boil too long) and stir very well (especially for Tantanmen use a whisk if available)

  8. Empty bowl and add hot soup, put in toppings (and egg if you prefer hot egg)

  9. Dipp cold noodles with chop sticks into hot soup

  10. Enjoy Tsukemen until all noodles/ toppings are gone ;-)

  11. Drink left over dipping soup (dilute with hot water, if too intense)

Instructions (Soupless/ Mazesoba):

  1. Unpack toppings and leave them to warm to room temperature for around 10 minutes.

  2. Heat up sauce in 1 small pot on medium heat (please do NOT heat/ boil too long) and stir very well (use a whisk if available)

  3. Bring water in bigger pot to rolling boil (NO salt necessary)

  4. Add some of boiling water to the bowl (in which you want to eat your Ramen) to heat bowl up

  5. Very carefully shake off excess starch from noodles and cook them at rolling boil for 01:00-01:15 minutes (if you prefer harder noodles a few seconds less)

  6. Stir noodles with chop stick after 15 and 45 seconds to prevent them from sticking together

  7. Drain noodles with sieve (do NOT rinse noodles), try to get rid of as much of water as possible by shaking

  8. Empty Ramen bowl and add hot sauce, then quickly add noodles

  9. Add toppings and mix everything with the sauce

  10. Enjoy Ramen ;-)

  11. When noodles are finished, add rice to left-over sauce

  12. Enjoy rice

Wontons:

  1. Bring water in bigger pot to rolling boil (NO salt necessary)

  2. Very carefully put Wontons into boiling water and cook them at rolling boil for 03:00-03:00 minutes

  3. By stirring the water regularly make sure the Wontons don’t sink to the bottom and stick to the pot

  4. Drain Wontons carefully and put them in small bowl

  5. Enjoy Wontons by themselves or add them to your Ramen as an additional topping

  6. Add Chili oil/ black vinegar mix on top (if you ordered the big portion of Wontons)