Umakacchan Ramen with Milk & Black Pepper

Pour 600ml of water into a pot, add the included liquid soup seasoning, and turn on the heat. Increase from the usual 500ml and fine-tune the flavor.

Fill a ramen bowl with hot water to warm it. The bowl will draw less heat away, so the ramen stays piping hot to the last bite.

Once the broth warms up, whisk it to dissolve the seasoning thoroughly.

When it comes to a boil, take out the powdered seasoning and seasoning oil packets and add only the noodles. Boil for a short 2 minutes for a firm texture.

After about 1 minute, gently loosen the noodles with chopsticks.

After 2 minutes, turn off the heat and add the powdered seasoning. Open the packet away from the pot rather than directly above it, add it all at once, and stir well to dissolve.

Add the milk. The milk fat and protein emulsify the broth, making it a mellow, rich tonkotsu soup.

Turn the heat back on to warm it, and turn it off just before boiling so the aroma doesn't escape.

Serve in the warmed bowl. Pour the broth along a chopstick to keep it from splashing back. Lift the noodles to align them neatly.

Finish by drizzling on the included seasoning oil. Adding it right before eating keeps the aroma intact so you enjoy it at its best.

Sprinkle on so much black pepper that you think it's too much. Ten times more than you'd expect is the guide. Never use seasoned salt-and-pepper, as its salt and umami throw off the balance.

Top generously with green onion and pickled red ginger to taste.