This is a late post as the actual cooking happened about more than a month ago. In this second attempt on cooking the DIY Sumo Ramen I bought from an online store in Shopee, I decided to add more toppings. I had a few leftovers squid balls, lobster balls, Squidi and tofu that I used from the previous hotpot session. I thought those would make the dish look colorful and tasteful. The soup base was seafood Miso powder.

It was still the same process of preparation though I added the toppings in the same boiling pot with the noodles. Here are some pics from cooking up until the final product.

See the gallery below.

The nightly video marathon watching Ramen cooking recipes has led me to order on Shopee some authentic Ramen ingredients. Luckily, I found one online store wherein they sell various DIY Ramen recipes including the pre-cooked noodles, sauce, and spices. I immediately ordered three types of the available Ramen based on the soup, one pack of the Japan Kagoshima Pork Tonkotsu instant Ramen and also some Japanese Udon noodles that I will later on use for the next hotpot session. Each DIY Ramen costs around 90 to 110 pesos while the Udon noodles cost 50 pesos per pack.

The problem though was the order took almost two weeks to arrive. Good thing I was not really impatient though I was surprised that it took that long for the shipping period. Anyhow, after receiving the package that day, I decided to try cooking one DIY recipe. Unfortunately, I got busy on the remaining weeknights so the next plan was that weekend.

Come Sunday, I got a few extra hours after doing the laundry that morning so I started preparing the ingredients. I got them out of the plastic container of the package and separate the soup base, the noodles and the spices contained into sealed cups. There was also some dried seaweed included and sachets of green tea.

I just literally followed the cooking instructions written in the product description posted at Shopee. Good thing it was nearly lunchtime so a housemate was already preparing the food. There was one stove available and the charcoals were already burning and so I borrowed one pot, filled it half with water and placed it on the stove. I then unwrapped one pack of the noodles, got one egg and placed them on the boiling water. I was unable to buy sliced pork belly so the boiled egg was the only ingredient added aside from the ones included in the package. I then cooked the soup base on boiling water after taking out and draining the noodles.

Here below is what the final dish look like.

I placed too much water instead of the recommended one cup so the soup looks too thin but the Shoyu Ramen taste is still there. The noodles were surprisingly firm given that I extended the cooking time beyond 5 minutes. I only forgot to rinse it in cold water so there were some sticky parts. My final personal rating: 4/10.

My next plan is to learn how to cook Pork Chashu which I think is an essential part of a Ramen dish. I have already watched a few tutorial videos on Youtube and I will be opting for the simpler version of cooking as I did not have enough utensils at the moment to do the ideal cooking procedure.

That is a wrap. Until the next blog post.

*header image from Fork Knife Swoon