Ramen soups

Concentrated broths for preparing Râmen soups

Râmen soup (pronounced “Lâmen”) is a complete and balanced dish, very popular in Japan, consisting of noodles served in a meat- or fish-based broth, garnished with vegetables and often seasoned with soy sauce. Our concentrated broths can be used to create Râmen soups, just like in the best Japanese restaurants.

Easy to use: you dilute the concentrated broth in boiling water, then add noodles (Japanese or other) and the garnish of your choice.
100% authentic: no flavor enhancers (glutamate), no colorants, no preservatives
4 bases, a multitude of ingredients: fish, meat, shellfish, tofu, eggs, corn, carrots, mushrooms, spinach, leeks, broccoli, peppers, onions, spring onions, bean sprouts, bamboo “pickles”, sesame, nori seaweed…

It’s fast, inexpensive and gives the chef a wide choice of recipes!

4 bases

  • Miso: an excellent base for Miso soup. In Japan: “Miso Râmen” are native to Hokkaido. They are traditionally served with chopped spring onion, broccoli and corn.
  • Shoyu (Soya): a tasty broth made with chicken and soy sauce. In Japan: Shoyu means “soy”, and “Shoyu Râmen” comes from Tokyo and includes Râmen soups based on soy broth. They are traditionally served with bamboo, spring onions, nori seaweed, hard-boiled eggs and bean sprouts.
  • Tonkotsu: rich, dense pork-based broth. In Japan, “Tonkotsu Râmen” originated in Kyushu and is a group of Râmen soups made from pork bone broth (recognizable by its white color). They are traditionally served with “BeniShoga” (red ginger) and thin slices of pork
  • Shio :This is a ramen soup made with chicken broth and a slightly salty, aromatic note. “This recipe is lighter than other ramen soups. It perfectly enhances the noodles that marinate in this balance of flavors. The representative region for Shio ramen is Hakodate in Hokkaido.

Infos pratiques

  • Packaging: 1L pouch (350 ml = 1 bowl)
  • Shelf life: 12 months at room temperature