Our creamy miso-flavored stock adds vibrancy to our gluten-free tofu noodles. Fresh baby tomatoes, sweet corn and leafy greens, crowned with three tofu one-biters become a spirited vegetarian souvenir from Hokkaido.

Instruction / Storage

Kit ships with ice packs
May thaw in transit
Upon arrival, remove the packaging and place it immediately in the fridge
Vegetables may be stored in the refrigerator for up to 3 days
Soy milk and miso are best kept in the refrigerator for up to 1 week
Tofu nuggets and noodles are best kept in the refrigerator for up to 1 month
Do not freeze vegetables or soy milk
Sweet corn, tomato, and salad mix can be kept refrigerated for 3 days.

Shipping Details

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Fresh Ingredients

Salad mix 40 g
Tofu nuggets 3 pc
Baby tomatoes 3 pc
Sweet corn 45 g
Soy milk 100 ml
Tofu gluten free noodles 270 g
Garlic oil 15 ml
Jiro Miso 50g

Step-By-Step Instructions

Total time: 9 Mins

Cooking difficulty: Easy

STEP1

All right, cook the delicious Veggie tofu ramen together! First, prepare a small pot, pour in soup bag, add 200ml water, and boil.

STEP 2

While waiting for the soup to heat, boil a separate pot of water for the tofu noodles and tofu nuggets. After making them hot, strain them and keep them on a plate.

STEP 3

Pour the creamy soup that you made in step 1 into the coolest bowl you have.

STEP 4

The last step, time to decorate! Garlic oil, noodle, salad mix, tofu nuggets, baby tomatoes, and sweet corn.

STEP 5

Enjoy the combination of creamy soup and tofu noodles!
Itadakimasu!

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