Samurai Extra Thick Ramen

Based in Yokohama, a city south of Tokyo, Samurai ramen is a popular ramen shop serving the Ie-kei style ramen. Yokohama Ie-kei ramen is one of the styles of ramen fastest growing in popularity all across Japan right now. Ie-kei translates to “home-style” and originated in 1974 where Yoshimura-san mixed different types of broth - pork and shoyu.

Samurai Ie-kei ramen features a signature broth made using pork and chicken bones topped with high grade chicken fat. The thick noodles contained in the pack is typically served firm. Samurai ramen’s soup packs more than just flavor - it is a passionate blend made from exceptional skill upholding a long-held tradition of the Ie-kei style.

Boil noodles for 30s on high heat to 4m30s on medium heat. Noodles should be firm and chewy.

Suggested toppings: chopped onions, spinach (or other greens), semi-boiled egg, seaweed, pork chashiu