Traditional Fukuoka Ramen

Cook the noodles until al dente and rinse under cold water. Blanch the spinach for 1 second and then plunge into iced water. Prick the egg shells. Place the eggs in boiling water and cook until soft boiled for 6 minutes. Pour the boiling water out of the pan and rinse the eggs under cold water.

Drain the bamboo shoots. Cut the spring onions and nori into thin strips. Peel the ginger and cut into 4 thin slices (one per serving). Toast the sesame seeds until golden brown in a frying pan. Cut the pork and chicken into slices.

Put 1 tbsp. of Kikkoman Naturally Brewed Soy Sauce and 1 tbsp. fish sauce into pre-warmed soup dishes. Distribute the prepared soup ingredients into the bowls and top with boiling hot broth. Then peel and halve the eggs, and place half an egg in each bowl. Season with pepper to taste.