喜多方ラーメン風

What's in it

10 parts read from its 12 ingredient lines, its title and its method.

Broth base

• Chicken “A「丸鶏がらスープ™」 小さじ1/2”
• Seafood or dashi (kombu, bonito, niboshi) “A「ほんだし®」 小さじ1/2”

Tare and seasoning

• Soy sauce (shoyu) “Aしょうゆ 大さじ1”

Aroma oil

• Lard or back fat “Aラード 2g”

Noodles

• Curly or wavy noodles “中華生めん・ちぢれ太めん 1玉”
• Ramen noodles, kind not stated “中華生めん・ちぢれ太めん 1玉”

Toppings

• Chashu “チャーシュー・好みで 2枚”
• Menma (bamboo shoots) “メンマ・好みで 適量”
• Scallion or negi “ねぎの小口切り・好みで 適量”

How it is served

• Served in soup from the method

Against the usual Kitakata

It has 3 of the 4 parts of the usual Kitakata ramen: soy sauce (shoyu), seafood or dashi (kombu, bonito, niboshi) and chashu. Not on it: pork bone (tonkotsu).

Less usual for the style: lard or back fat (in 20% of Kitakata recipes).

A clear pork and dried-sardine broth seasoned with soy sauce, with wide, flat, curly noodles and plenty of chashu.