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Uji Ramen (Samyang 1963)
Introducing a simple way to cook the 36-year‑traditional Uji Ramen, re‑released by Samyang 1963, at home. To bring out the nutty flavor of the fried noodles and the deep taste of the milk‑based broth, we add fresh vegetables such as green onion, cabbage, and red chili, plus an egg at the end for a smooth, spicy bowl.
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Critical Success Points
- • The water must be fully boiling before adding noodles for even cooking.
- • Boil the noodles and liquid soup for exactly 4 minutes so the noodles don’t become mushy.
- • Add vegetables and egg at the end to preserve texture and flavor.
Safety Warnings
- • Be careful of burns when handling boiling water.
- • Check the flame when using a gas stove and be sure to turn it off after use.
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