Chicken Shoyu Ramen (Iida Shoten Style)

Add 500ml water and 150g bite-size chicken thigh to a pot. Bring to a slow boil over medium heat. Always start from cold water — boiling-water starts give less dashi and tougher meat.

In the serving bowl, add 15ml twice-fermented soy sauce and the minced white scallion. Don't add the soy sauce to the simmering pot or the aroma will disappear.

Once the water and chicken come to a boil, add the instant ramen noodles and cook for 4 minutes.

While the noodles cook, add the soup packet to the pot.

Lift the noodles and chicken out of the pot. Pour the soup into the bowl first.

Transfer the remaining noodles and chicken to the bowl. Place the chicken on top for a clean look.

Finish with sasagiri-cut Kujo scallion. Pile on a generous portion if you'd like even more aroma.