Zaru Ramen (Chilled Dipping Ramen)

What's in it

14 parts read from its 20 ingredient lines and its title.

Broth base

• Chicken “½ tbsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength)”
• Seafood or dashi (kombu, bonito, niboshi) “½ tsp dashi granules”

Tare and seasoning

• Soy sauce (shoyu) “1 tbsp Japanese soy sauce (koikuchi shoyu)”
• Mirin “2 tbsp mirin”
• Vinegar “½ tbsp unseasoned rice vinegar (komezu)”

Aroma oil

• Sesame oil “1 tbsp toasted sesame oil”

Noodles

• Ramen noodles, kind not stated “2 ptns ramen noodles”

Toppings

• Chashu “pork chashu”
• Pork (other cuts) “pork chashu”
• Marinated egg (ajitama) “ramen eggs”
• Menma (bamboo shoots) “seasoned bamboo shoots (menma)”
• Nori “kizami nori (shredded nori)”
• Scallion or negi “30 g Japanese leek (naganegi) (finely chopped)”
• Sesame seeds “1 tsp toasted white sesame seeds”

Why it looks like Shoyu

It names no style, but it has 6 of the 6 parts of the usual Shoyu ramen: chicken, soy sauce (shoyu), chashu, menma (bamboo shoots), nori and scallion or negi.

A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba.