5-Minute Instant Tenkaichi-Style Rich Ramen Made with Marutai Bo Ramen

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5-Minute Instant Tenkaichi-Style Rich Ramen Made with Marutai Bo Ramen

Staple · Noodle · Washoku6 min(Prep 1 min + Cook 5 min) · 600 kcal per serving · 1 serving · Easy

A quick recipe that recreates Tenkaichi's rich, thick ramen using Marutai bo ramen and instant mashed potato flakes. The chicken-bone flavor comes from combining the included powdered soup base with umami seasoning, and that signature thickness is achieved with instant mashed potato flakes. A splash of milk at the end adds richness and smoothness, giving you a thick, hearty broth in just 5 minutes. Since the thickness comes from potato, you can drink every last drop guilt-free.

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飲食店独立学校 /こうせい校長55 recipes · 1,183 cooked
See other ways to make Ramen11 cooks, each with their own take

Instructions

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  1. Pour the water into a pot and turn on the heat. Keep it on low at first, since adding seasonings to hot water can be dangerous.Uses: Water~1 minWatch the video from 0:25
  2. Add slightly more water than the package directs. More broth looks more appetizing and gives you plenty to drink. Adjust the thickness and seasoning later.Uses: WaterWatch the video from 0:33
  3. Add the umami seasonings. Along with the included powdered soup base, add a chicken bone soup base such as Weipa (Shantan) and Ajinomoto. Combining multiple sources of umami creates a synergistic effect for a deeper flavor.Uses: Included powdered soup base, Chicken bone soup base such as Weipa (Shantan), Ajinomoto (MSG umami seasoning)Watch the video from 0:47
  4. Add the instant mashed potato (potato flakes) to recreate Tenkaichi's signature thick, viscous broth. Use about 20 g for standard richness, or 30 g for maximum richness.Uses: Instant mashed potato (potato flakes)Watch the video from 0:58
  5. Whisk everything together thoroughly. It will still feel a bit thin at this point, but the potato flakes will gradually absorb the water and the starch from the noodles will dissolve out, so it will thicken naturally.Uses: Instant mashed potato (potato flakes)Watch the video from 1:37
  6. Once it comes to a boil, add the noodles and cook for about 2 minutes. Gently loosen the noodles as they cook so they don't stick together or break.Uses: Marutai bo ramen (stick-style ramen)~2 minWatch the video from 2:03
  7. Turn off the heat when the time is up. The broth will already be quite thick at this point. Add the reserved powdered soup base and stir lightly.Uses: Included powdered soup baseWatch the video from 2:13
  8. Add the milk. The milk adds richness and smoothness.Uses: MilkWatch the video from 2:21
  9. Turn the heat back on and warm the broth. Once it reaches that thick, Tenkaichi-like consistency, stir well again so the seasoning is even, then turn off the heat when it returns to a boil.~1 minWatch the video from 2:26
  10. Transfer to a bowl. Arranging the noodle strands with chopsticks instantly makes it look like a restaurant dish.Uses: Marutai bo ramen (stick-style ramen)Watch the video from 2:38
  11. Top with chashu pork, green onion, and menma as desired.Uses: Chashu pork, Green onion, Menma (bamboo shoots)Watch the video from 2:47
  12. Drizzle the included seasoning oil over the top at the end so the aroma doesn't cook off, and it's done. A sprinkle of pepper tightens up the flavor if you like.Uses: Included seasoning oil, PepperWatch the video from 2:53

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