Steps

1. In a large pot, combine 200ml Tomato Juice, 3 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), and 2 tsp Ketchup.
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2. Heat over medium heat, stirring to prevent sticking.
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3. Finely chop 20g of green onion. Tip: To retain its fresh flavor, slice it as thinly as possible.
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4. Once the soup comes to a boil, reduce heat to medium and simmer for about 5 minutes to concentrate the tomato's umami. Tip: Simmer until the volume reduces to about 1/3 to achieve an authentic tomato-based flavor.
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5. When the volume has reduced to about 1/3, turn off the heat and add 500ml Water and 5g Kombu.
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6. Lightly wipe the surface of the kombu with a damp paper towel and mix well with the soup.
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7. Return to medium heat, bring to a boil, then reduce to low heat and simmer for 5 minutes to extract the kombu's umami. Tip: The scum from tomato juice and kombu contains umami, so you don't need to remove it.
   🕒 03:06
8. Boil water in a separate pot for the noodles.
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9. After 5 minutes, remove the kombu from the soup.
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10. Add 2 tbsp Soy Sauce, 2 tsp Chicken Stock Granules, and 1/2 tsp Curry Powder to the soup and mix well. Tip: Add curry powder last to maximize its aroma. Be careful not to add too much, or it will taste like curry.
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11. Ensure the water in the noodle pot is boiling vigorously, then cook the noodles to your desired tenderness.
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12. Once the noodles are cooked, quickly transfer them to serving bowls.
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13. While the noodles are being prepared, gently reheat the soup.
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14. Pour the warmed soup into the bowls over the noodles.
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15. Garnish with your favorite toppings (such as green onion, menma, soft-boiled egg, parmesan cheese, dried basil, etc.) and serve.
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