Sogensha Shio Ramen

"Sogensha Shio Ramen" is a water noodle that uses 100%domestic flour and produces a stiffness with its own manufacturing method. Fried oil uses 100%vegetable oil. The soup was finished with plant materials and scallops without using chemical seasonings and chicken pork beef extracts. The salt ramen's life uses Sogen Sea Sea Sea Sea Shiosu, which has been dried in the sun for about half a year with Italian seawater for about six months. The sunshine, which leaves the minerals of the sea as it is, can be felt in the mellow saltiness. The soup that is finished using plant materials is a transparency forever, but is not as good as the soup using animal raw materials and a depth of the soup, and the flavor of the soup is used to leave the umami and bite umami. I added a flower. Cooking method 1. Approximately 500 ml of water (less than 3 cups of cups) is boiled enough and boil for about 3 minutes while loosening the noodles. 2. When the noodles are boiled, stop the heat, add the attached special soup and stir well. 3. If you add green onion or grilled pork depending on your preference, you can enjoy it even more. Please note ● Be careful not to burn with boiling water for cooking. ● Please do not leave the spot when cooking. Save method Please avoid direct sunlight, hot and hot humidity to save in a cool place as possible.