Traditional Shoyu Ramen

With all your ingredients ready to go, bring a large pot of water to boil over medium-high heat.

Heat your ramen bowls by filling them halfway with hot water. The bowls don't need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.

Put the Soy Sauce (1/2 cup) and Chicken Soup (5 cups) in a medium saucepan. Mix and bring to a simmer over low heat.

Cook the Ramen Noodles (1.3 lb) in the large pot of boiling water. Ramen that has been cut to a standard thickness will cook in 1 to 2 minutes.

About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.

Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.

Place 1 - 2 slices of chicken chashu, Nori Sheet (4 sheets), Naruto (4 slices), Half-Boiled Ajitama (4), Menma Pickled Bamboo (12 pieces) and a sprinkle of Spring Onion (to taste) neatly on the ramen.

The sheet of nori should be placed so just the tip is in the soup, with the rest perching on the side of the bowl. The naruto fish cake should go right in the middle. Serve Immediately.