Yokohama Tonkotsu Shoyu Ramen

This lip-smacking ramen hails from Yokohama (South of Tokyo).

Tonkotsu (pork bones) are boiled for hours to originally give the broth a creamy white flavor and color. A strong soy sauce (shoyu) seasoning give the broth a salty jolt and changes the color to brown. In this instant ramen, you get three sheets of seaweed and fresh spinach...just like in the actual Yokohama style!

Yokohama Tonkotsu Shoyu Ramen

Video Instructions:

Written Instructions:

- Boil 430 ml of water
- Open lid (without removing completely)
- Place toppings in RED packet on top of noodles
- Pour boiled water up to line, seal lid and place LIGHT GREEN packet (soup) on top to heat, wait 5 minutes
- Break up noodles and pour in LIGHT GREEN packet (soup)
- Add seaweed from CLEAR LIGHT BLUE packet and it's ready!

Kyoto Shoyu Packets.jpg

End Result:


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