Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
Here’s what they had to say about it – ‘Hokkaido Rishiri kelp soup stock is the base for this soup. It’s a very healthy option for a cup of instant noodles, and is served with eggs, green onions and wakame seaweed. The key ingredient to this cup is the kelp. Rishirikonbu (利尻昆布) grows on the coast of Rebun and Rishiri, off the shores of Hokkaido. It is thick with has wide roots, and the soup stock made from it has a deep finish. They are famous for their salty umami, strong taste, and a unique flavor with good fragrance. If you’ve ever wanted to explore the delicacies of Japan’s Hokkaido region, this might be a perfect start until you can board a plane to experience konbu farming in person!’
Well, hmm. There’s a kombu heavy version that’s on my bottom ten list this year. My guess is that this will fare better than that. Let’s dive in.
Sapporo Ichiban Shio Ramen Donburi Rishirikonbu Jitate – Japan
Detail of the side panels (click to enlarge). Contains chicken and pork. To prepare, add in solid ingredients sachet and fill to line with boiling water and cover for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A soup base sachet.
A solid ingredients sachet.
Finished (click to enlarge). Added shichimi, mung bean sprouts, narutomaki, soft egg, sesame seed, chashu, and spring onion. Noodle was about as expected with a soft tooth. The broth was better than expected – a nice shio with kombu and kelp notes – which weren’t overbearing. Sea vegetables floated throughout and added umami. 4.0 out of 5.0 stars. JAN bar code 4901734045311.
Watch me cook on Instant Noodle Recipe Time!
