Natto Tofu Ramen Recipe with Tonkotsu ramen soup

Ingredients

Ramen Noodles

1 serving of Tonkotsu Ramen, Miso Ramen, Shoyu Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Ramen Noodles
At least 6¼ cups or 1.5L of Water

Soup

1 serving of Tonkotsu Ramen, Miso Ramen, Shoyu Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Rame Soup Base
1 1/4 cups or 300 ml Hot Water

Toppings

1 pack Natto
100g Tofu
Handful Bean Sprouts
1 stalk Green Onion (finely sliced)
1/2 tsp Dried Wakame Seaweed
1 tsp Ginger (minced)
1 tsp Sesame Oil
1 tsp Gochujang

NATTO_Ing

Miso Flavor, Tonkotsu Flavor, Shoyu Flavor, Vegetable

Natto Ramen

Name: NATTO RAMEN
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 serving of Yamachan Tonkotsu Ramen Pack; At least 6¼ cups or 1.5L of Water; 1 1/4 cups or 300 ml Hot Water for soup; 1 pack Natto; 100g Tofu; Handful Bean Sprouts; 1 stalk Green Onion (finely sliced); 1/2 tsp Dried Wakame Seaweed; 1 tsp Ginger (minced); 1 tsp Sesame Oil; 1 tsp Gochujang

Natto is a traditional Japanese food made from fermented soybeans and is said to be good for your health. It is a sticky food that pulls strings, making it a challenging food for those who are not used to it, but once you get to know its taste, you will become addicted to it. If you like natto, this is the ramen for you to try.

Ingredients

Ramen Noodles

1 serving of Tonkotsu Ramen, Miso Ramen, Shoyu Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Ramen Noodles
At least 6¼ cups or 1.5L of Water

Soup

1 serving of Tonkotsu Ramen, Miso Ramen, Shoyu Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Ramen Soup Base
1 1/4 cups or 300 ml Hot Water

Toppings

1 pack Natto
100g Tofu
Handful Bean Sprouts
1 stalk Green Onion (finely sliced)
1/2 tsp Dried Wakame Seaweed
1 tsp Ginger (minced)
1 tsp Sesame Oil
1 tsp Gochujang

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Instructions

1) Stir the natto sauce package and sesame oil.

2) Saute the minced ginger in a pot until the aroma comes out. Add gochujang, bean sprouts, and water. Cook until it boils.

3) Add the soup base, diced tofu, and wakame seaweed.

4) Cook the noodles.

5) Pour only soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Top other ingredients and natto nicely.