Ingredients: Wheat Flour, Water, Tapioca Starch, Salt, Wheat Gluten

Sanuki Udon

Soy sauce based soup that complements noodle dishes.

Shoyu Soup

Clear Soup

Seaweed Soup

Creamy pork bone broth with noodles, topped with chashu pork, green onions, and egg.

Tonkotsu Ramen

Vegetable Miso Soup

Chicken Udon Soup

Hearty soup made with chicken and vegetables

Chicken Soup

Vegetable Soup

Pork Bone Soup

Shio Ramen

Japanese dumplings filled with meat and vegetables.

Gyoza

Edamame

Seafood Soup

Traditional Japanese soup made with miso paste.

Miso Soup

Thick, chewy noodles served in a savory soup.

Udon

Ramen

Tonjiru

Soy sauce flavored broth with noodles, topped with chashu pork, bamboo shoots, and green onions.

Shoyu Ramen

Rich miso-based broth with noodles, topped with chashu pork, green onions, and nori.

Miso Ramen

In a large mixing bowl, combine the wheat flour, salt, and wheat gluten. Mix thoroughly until well blended.

Mix the Dry Ingredients

Gradually add the water to the dry ingredients while stirring. Continue to mix until a rough dough begins to form.

Add Water

Transfer the dough to a clean, floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.

Knead the Dough

Wrap the kneaded dough in plastic wrap or cover it with a damp cloth. Let it rest for at least 30 minutes at room temperature.

Rest the Dough

After resting, divide the dough into four equal portions. Take one portion and roll it out into a rectangle about 1/4 inch thick on a floured surface.

Roll Out the Dough

Using a sharp knife or pizza cutter, cut the rolled-out dough into strips about 1/4 inch wide to form udon noodles.

Cut the Udon Noodles

Sprinkle the cut noodles with tapioca starch to prevent them from sticking together.

Dust with Tapioca Starch

In a large pot, bring water to a rolling boil. Use about 4-5 quarts of water for cooking the noodles.

Boil Water

Carefully add the udon noodles to the boiling water. Cook for about 8-10 minutes or until the noodles are tender but still chewy.

Cook the Noodles

Once cooked, drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.

Drain and Rinse

Wheat Flour

Water

Salt

Wheat Gluten

Tapioca Starch

In a large pot, combine 4 cups of water, 1 cup of soy sauce, 1 tablespoon of dashi powder, and 2 tablespoons of mirin. Stir well to mix all the ingredients.

Combine Ingredients

Heat the pot over medium-high heat until the mixture comes to a simmer. Once simmering, reduce the heat to low and let it cook for about 10 minutes.

Bring to a Simmer

Mince the garlic and ginger. Chop the green onions into small pieces, separating the white parts from the green parts.

Prepare Aromatics

Add the minced garlic and ginger to the simmering broth. Also, add the white parts of the green onions. Stir well and let simmer for an additional 5 minutes.

Add to Broth

Slice the mushrooms and carrot into thin strips. Chop the bok choy into bite-sized pieces.

Prepare Vegetables

Add the sliced mushrooms, carrots, and bok choy to the broth. Stir and let cook for another 5-7 minutes, or until the vegetables are tender.

Incorporate Vegetables

If desired, soft-boil the eggs by boiling them for 6-7 minutes and then placing them in an ice bath. Once cooled, peel and slice in half. Prepare sesame seeds and cut nori sheets into strips.

Prepare Toppings

Ladle the hot soup into bowls, making sure to include plenty of vegetables. Top with soft-boiled eggs, sesame seeds, and nori strips. Garnish with the green parts of the green onions. Enjoy your shoyu soup!

Serve Hot

Soy sauce

Dashi powder

Mirin

Garlic

Ginger

Green onions

Mushrooms (shiitake or button)

Carrot

Bok choy

Soft-boiled eggs

Sesame seeds

Nori (seaweed)

In a large pot, add 4 cups of water and bring to a boil over medium-high heat.

Once boiling, add the vegetable bouillon cubes and bay leaf. Stir until the bouillon cubes are dissolved.

Reduce heat to low and let the broth simmer for about 10 minutes to develop flavor.

Add the diced carrots, celery, zucchini, and green beans to the pot.

Continue to let the soup simmer for another 10 minutes or until the vegetables are tender.

Stir in the chopped spinach leaves and season with salt and black pepper to taste.

Let the soup cook for an additional 2-3 minutes until the spinach is wilted.

Remove the bay leaf before serving and garnish with fresh parsley.

Vegetable bouillon cubes

Bay leaf

Carrot, diced

Celery, diced

Zucchini, diced

Green beans, trimmed and cut

Spinach leaves, roughly chopped

Black pepper

Fresh parsley, chopped

Soak the dried seaweed in warm water for about 10 minutes until it expands and becomes tender. Drain and set aside.

Prepare the Seaweed

Cut the firm tofu into small cubes and set aside.

Prepare the Tofu

Slice the carrots and mushrooms, and chop the green onions. Set aside separately.

Prepare the Vegetables

In a large pot, add 6 cups of water, minced garlic, grated ginger, soy sauce, and sesame oil. Bring to a boil over medium heat.

Once the water is boiling, add the sliced carrots and mushrooms to the pot. Allow to simmer for about 5 minutes until vegetables are tender.

Add Vegetables

Gently add the cubed tofu and soaked seaweed to the pot. Simmer for an additional 5 minutes.

Add Tofu and Seaweed

Remove the pot from heat and stir in sliced green onions. Ladle the soup into bowls and garnish with sesame seeds and additional green onions.

Finish and Serve

Dried seaweed (wakame)

Sesame oil

Garlic (minced)

Ginger (grated)

Firm tofu (cubed)

Green onions (sliced)

Carrots (sliced thinly)

Mushrooms (sliced)

Additional green onions (for garnish)

Preheat your oven to 200°C (392°F). Spread the pork bones on a baking sheet and roast for about 30 minutes until they are browned.

Roasting the Bones

In a large stockpot, add the roasted pork bones, water, garlic, ginger, and shallots. Bring to a boil over high heat, then reduce to a low simmer. Cover and let simmer for at least 12 hours, adding water as needed.

Simmering the Broth

After simmering, strain the broth to remove the solids. Return the clear broth to the pot. Add soy sauce, mirin, and salt to taste. Keep warm on low heat.

Seasoning the Broth

In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes. Drain and set aside.

Cooking the Noodles

Slice the chashu pork thinly. Cut the soft-boiled eggs in half lengthwise. Chop the green onions finely.

Preparing the Toppings

In a bowl, add a portion of the cooked noodles. Ladle the hot tonkotsu broth over the noodles. Top with slices of chashu pork, half a soft-boiled egg, chopped green onions, and a sheet of nori.

Assembling the Ramen

Pork bones

Garlic cloves

Shallots

Ramen noodles

Chashu pork

Nori sheets

In a large pot, add 4 cups of water and bring it to a gentle boil over medium heat.

Once the water is boiling, reduce the heat to low. Dissolve 3 tablespoons of miso paste and 1 teaspoon of dashi stock powder in the broth, stirring until fully mixed.

Add Miso and Dashi

Add the sliced carrot, broccoli florets, and cubed tofu to the pot. Allow the soup to simmer for about 5 minutes until the vegetables start to soften.

Stir in the spinach leaves and chopped green onions. Let the soup simmer for another 2-3 minutes until the spinach is wilted.

Add Spinach and Green Onions

Before serving, sprinkle 2 teaspoons of sesame seeds on top of the soup and add strips of nori for garnish.

Add Garnishes

Ladle the soup into bowls and serve hot. Enjoy your delicious Vegetable Miso Soup!

Miso paste

Dashi stock powder

Carrot, sliced

Broccoli florets

Spinach leaves

Green onions, chopped

Tofu, cubed

Nori sheets, cut into strips

In a large pot, add the chicken thighs and cover them with chicken broth and water. Bring to a boil over medium-high heat.

Cook the Chicken

Once boiling, add minced garlic, sliced ginger, soy sauce, sesame oil, and bring the mixture to a simmer. Let it cook for about 20 minutes until the chicken is cooked through.

Add Aromatics

Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and set aside.

Shred the Chicken

Return the shredded chicken to the pot. Add chopped green onions, and season with salt and black pepper to taste. Keep the broth warm on low heat.

Season the Broth

In a separate pot, bring water to a boil. Add the udon noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.

Cook the Udon Noodles

In the same pot used for the noodles, add a splash of water and sauté the julienned carrots and sliced mushrooms for 3-4 minutes until tender. Add the spinach and bean sprouts, cooking for an additional 1-2 minutes.

Cook the Vegetables

In serving bowls, divide the cooked udon noodles, then add the sautéed vegetables on top. Ladle the hot chicken broth and shredded chicken over the noodles and vegetables.

Combine Everything

Chicken thighs, boneless and skinless

Chicken broth

Garlic, minced

Ginger, sliced

Udon noodles

Carrots, julienned

Mushrooms, sliced (shiitake or button)

Baby spinach

Bean sprouts

In a large pot, add the chicken. Pour in enough water to cover the chicken and bring it to a boil. Reduce to a simmer and cook for about 30 minutes or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.

Prepare the Chicken

While the chicken is cooking, peel and chop the carrots and onion. Chop the celery and mince the garlic.

Chop Vegetables

In the same pot used for the chicken, add a small amount of oil if needed, then add the chopped carrots, celery, and onion. Sauté over medium heat for about 5-7 minutes until the vegetables are softened.

Sauté Vegetables

Add the minced garlic to the pot and cook for an additional minute. Then, add the bay leaves, thyme, salt, and black pepper.

Add Garlic and Seasonings

Return the cooked chicken to the pot, add the chicken broth, and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20-30 minutes to let the flavors meld.

Combine Chicken and Broth

Remove the chicken from the pot again and shred the meat into bite-sized pieces. Discard the skin and bones.

Shred Chicken

Return the shredded chicken to the pot, stir in the chopped parsley, and let simmer for another 5 minutes before serving.

Finish the Soup

Chicken (bone-in, skin-on)

Carrots

Celery

Onion

Bay leaves

Thyme (dried)

Parsley (fresh, chopped)

Dice the carrots, celery, onion, zucchini, and potatoes into small pieces. Mince the garlic and chop the tomatoes. Set aside.