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Noukou Tonkotsu Ramen

$9

Size

2 Pack

The Aisle

Fresh ramen noodles paired with a rich and creamy pork bone broth base.

What's included:
2 miso soup base
2 frozen udon packs

1. Add ramen noodles to pot of boiling water. Let cook for 2 minutes.
2. Pour soup base into serving bowl. Add 10.5oz of hot water and mix.
3. Strain cooked noodles and add to soup.

Noodles: Wheat Flour, Water, Alkaline Water (Water, Potassium Carbonate, Sodium Carbonate), Cornstarch, Potato Starch, Propylene Glycol, Emulsifier (Sorbitol Rapeseed Oil, Soy Lecithin, Polyglycerol Esters of Fatty Acids, Ascorbyl Palmitate), Noodle Improver (Trehalose, Glycine, Isomaltodextrin), Dried Egg White Powder, Dough Conditioner (Wheat Gluten, Calcium Oxide), FD&C Yellow #5. Soup Base: Soy Sauce (Water, Wheat, Soybeans, Salt), Pork Paitan (Pork Extract, Pork Fat, Salt), Canola Oil, Pork Fat, Concentrated Chicken Stock, Sugar, Water, Monosodium Glutamate, Pork Extract, Salt, Roasted Garlic Puree, Caramel Color, Disodium 5'-Inosinate and Disodium 5'-Guanylate, Xanthan Gum, Natural Flavor, Yeast Extract.

Wheat, Egg, Soy, Chicken, Pork, Gluten

Servings Per Container 2
Serving Size 178g

Calories 500; Total Fat 3g; Sodium 2490mg; Total Carbohydrates 72g; Fiber 2g; Total Sugars 4g; Protein 17g

The Noodle Maker from San Jose's Japantown

In 1989, Hideyuki Yamashita moved from Japan to the Bay Area with a dream of sharing Japanese cuisine with America. He opened a restaurant in San Jose's Japantown that neighbors and expats quickly fell in love with. To meet soaring demand, he opened his own ramen shop in 2000 and began producing noodles for some of the best Japanese retaurants in the world.

Thirty years later, Hideyuki's work is available online for the very first time via The Essential.