Aromatic-Oil Instant Ramen Upgrade

Separate the white and green parts of the long onion. Cut the green into bite-size pieces and the white into thin matchsticks (for shiraga negi). Mince the core.

Combine 300ml canola oil and the dried chili in a pot over medium heat.

Once the oil is warm, add the matchstick onions (shiraga negi) and fry until golden brown — about 5 minutes. Watch closely so they don't burn. Lift out with a strainer and drain.

Lower the heat and add the minced garlic in batches.

Add the remaining bite-size onion pieces and minced onion. Fry until light brown.

Line a strainer with paper towels and strain the oil and the fried bits into a bowl.

In a small bowl, whisk 1 tsp of the aromatic oil with 2 tsp cake flour to form an emulsion.

Pour the emulsified oil into the bottom of the serving bowl.

Cook the instant ramen per package instructions, add the seasoning powder and any flavor oil, then transfer to the bowl.

Top with chopped scallions and the fried shiraga negi to taste. Stirring the noodles into the broth midway thickens the soup into a rich tonkotsu-style finish.