6 oz J-Basket Chuka Soba / Ramen Noodle (Dried) or 9.5 oz (Frozen/Cooked)
4 teaspoons Kikkoman Saku Saku Crunchy Soy Sauce Flake
2 teaspoons Kikkoman Soy Sauce
2 teaspoons J-Basket Ramen Soup Base
2 oz chashu
1 oz bamboo shoots
Leeks (green onions), thinly sliced on the bias, as desired
Shredded nori seaweed, as desired
1 seasoned ramen egg
Directions
Prep the chashu and scallions. Cut the chashu into 1/3-inch thick strips. Thinly slice the scallions (leeks) on the bias and set aside.
Cook the noodles. Bring a large pot of water to a boil. Cook the J-Basket Chuka Soba / Ramen Noodles according to the package directions. Drain well in a colander and do not rinse.
Mix the sauce. In a serving bowl, combine the Kikkoman Saku Saku Crunchy Soy Sauce Flake, Kikkoman Soy Sauce, and J-Basket Ramen Soup Base. Stir until well mixed.
Toss the noodles. Add the warm drained noodles to the bowl with the sauce mixture. Toss well until the noodles are evenly coated.
Assemble and serve. Arrange the chashu strips, bamboo shoots, sliced scallions, shredded nori, and seasoned ramen egg on top of the noodles. Serve immediately.
