Steps

1. Slice Napa Cabbage 300~350g diagonally.
   🕒 06:02
2. Slice Long Green Onion 60~80g diagonally. Use the green part as well.
   🕒 06:48
3. Thinly slice Carrot 60g.
   🕒 07:06
4. Cut Firm Tofu 1/2 block (150~175g) into bite-sized pieces. Pro Tip! Firm tofu is recommended as it's less likely to crumble when cooked.
   🕒 07:40
5. Cut Chicken Thigh 350g into bite-sized pieces. Pro Tip! Cutting with the skin on enhances the umami flavor.
   🕒 08:35
6. Tear Maitake Mushrooms 100g by hand. Pro Tip! Tearing them into larger pieces makes them easier to pick up with chopsticks and eat.
   🕒 10:01
7. Place the cut chicken thigh, napa cabbage, long green onion, firm tofu, maitake mushrooms, and carrot into a frying pan.
   🕒 10:24
8. Add water 550ml and sake 2 tbsp to the frying pan.
   🕒 10:31
9. Add kelp dashi 1 tsp, salt 1/2 tsp, garlic powder 9 dashes, and pepper 5 dashes.
   🕒 11:57
10. Add and mix in the soup base included with Sapporo Ichiban Shio Ramen 1 packet, then break the Sapporo Ichiban Shio Ramen noodles 1 packet in half and place them in the center.
    🕒 12:46
11. Cover the frying pan and simmer over medium heat for about 10 minutes. Pro Tip! Simmer thoroughly until the vegetables are tender.
    🕒 13:00
12. Crack in 2 eggs, cover and cook for a few minutes until the egg whites are slightly set.
    🕒 16:04
13. Sprinkle toasted sesame seeds to taste over the entire dish.
    🕒 17:09
14. Finally, scatter chopped green onion to taste.
    🕒 17:23