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Tokyo-Style Vegan Shoyu Ramen Kit
$12.99
A light and tasty soup lets the quality of original Tokyo-style noodles come through. Great on its own, or top with tofu or chicken, spinach, tomato, and green onion... it's up to you!
Kit serves one, generously. Can thaw in fridge up to 2 weeks before using.
Includes:
140g #22 Tokyo-style ramen noodle
300mL Yasai (vegan) soup stock seasoned with Shoyu Tare (soy sauce seasoning).
Stock Ingredients: water, onion, apple, mushroom, kelp, carrot, garlic, pineapple.
Noodle Ingredients: wheat flour, water, kansui (sodium carbonate, potassium carbonate), corn starch.
Seasoning ingredients: soy sauce (water, soybeans, wheat), water, rice, sea salt, koji (aspergillus oryzae), garlic, ginger, green onion. May contain trace amounts of alcohol.
Allergens: wheat
Directions:
1) THAW - in fridge for up to two weeks, or by placing both the stock and the noodle bags into very hot tap water for 15 minutes (it's particularly important to get the noodles thawed so they will separate when boiling, as a frozen centre will stay clumped in the short 15-30 second boiling time).
2) HEAT SOUP - Pour soup into pot and heat to just under boiling. Pour hot soup into large bowl and cover with a plate to keep hot.
3) BOIL NOODLES - Bring water to boil in pot. Remove noodles from bag and gently loosen noodle bundle with hands. Add noodles to pot and boil for 45 seconds while gently stirring, or until desired tenderness (they will continue to soften a little when added to the hot broth). Drain well, then add to soup bowl. Gently stir to combine.
4) TOP - Optional! Add your choice of toppings or garnishes: i.e. tofu or chicken, spinach, tomato, and green onion... it's up to you!
Kit serves one, generously. Can thaw in fridge up to 2 weeks before using.
Includes:
140g #22 Tokyo-style ramen noodle
300mL Yasai (vegan) soup stock seasoned with Shoyu Tare (soy sauce seasoning).
Stock Ingredients: water, onion, apple, mushroom, kelp, carrot, garlic, pineapple.
Noodle Ingredients: wheat flour, water, kansui (sodium carbonate, potassium carbonate), corn starch.
Seasoning ingredients: soy sauce (water, soybeans, wheat), water, rice, sea salt, koji (aspergillus oryzae), garlic, ginger, green onion. May contain trace amounts of alcohol.
Allergens: wheat
Directions:
1) THAW - in fridge for up to two weeks, or by placing both the stock and the noodle bags into very hot tap water for 15 minutes (it's particularly important to get the noodles thawed so they will separate when boiling, as a frozen centre will stay clumped in the short 15-30 second boiling time).
2) HEAT SOUP - Pour soup into pot and heat to just under boiling. Pour hot soup into large bowl and cover with a plate to keep hot.
3) BOIL NOODLES - Bring water to boil in pot. Remove noodles from bag and gently loosen noodle bundle with hands. Add noodles to pot and boil for 45 seconds while gently stirring, or until desired tenderness (they will continue to soften a little when added to the hot broth). Drain well, then add to soup bowl. Gently stir to combine.
4) TOP - Optional! Add your choice of toppings or garnishes: i.e. tofu or chicken, spinach, tomato, and green onion... it's up to you!
Nikkei Ramen-ya
It began on a sunny October day in 2016. Inspired by the shops of Vancouver, LA, and Tokyo, and driven by their love of noodles, Greg and Erin Masuda served the first bowl of authentic, scratch-made ramen that Vancouver Island had ever seen. Six years and 40 flavours later, Nikkei Ramen-ya still bustles; if you can't make it to our shop in Downtown Courtenay, you can now find our ramen at your local Vancouver Island grocer.Our noodles, soup stocks, and sauces (tare) are scratch-made from premium, all-natural ingredients and come together in minutes for authentic, restaurant-quality ramen at home. Whether you're hosting foodie friends for a special evening, feeding your kids a quick, wholesome meal they will love, or just getting your late-night slurp on, our grocery products offer something for everyone – without compromise.
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