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

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.

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.

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.

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.

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.

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.

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.

Add the milk. The milk adds richness and smoothness.

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.

Transfer to a bowl. Arranging the noodle strands with chopsticks instantly makes it look like a restaurant dish.

Top with chashu pork, green onion, and menma as desired.

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.