Steps

1. In a bowl, add 1 packet of Sapporo Ichiban's included powder soup and 200cc of cold water, and mix well until dissolved.
   🕒 02:05
2. Add 1 tsp sesame oil, 1/2 tsp doubanjiang, 2g grated garlic, and black pepper to taste to the soup and mix. 【Tip!】 Utilize the characteristic of the powder soup dissolving easily in water to make the soup with cold water. Doubanjiang with a salt content of about 13.5g per 100g is recommended.
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3. Place the prepared soup in the refrigerator or freezer to chill thoroughly.
   🕒 03:46
4. Boil plenty of water in a pot, and once boiling, add 1 packet of Sapporo Ichiban Miso Ramen noodles and boil for 4 minutes. 【Tip!】 To make cold ramen, boil the noodles for 4 minutes, longer than usual, to eliminate any stiffness.
   🕒 04:40
5. About 2 and a half minutes after starting to boil the noodles, add 60g ground pork to the pot and boil with the noodles for the remaining 1 and a half minutes.
   🕒 05:14
6. Once the noodles and ground pork are boiled, drain them in a colander, rinse under running water, and then chill thoroughly in ice water. 【Tip!】 Chilling the noodles and ground meat together will strengthen the chewiness (koshi) and lock in their umami.
   🕒 05:51
7. Thoroughly drain the chilled noodles and ground pork and place them into the bowl with the chilled soup. 【Tip!】 Squeezing out the water thoroughly prevents the soup from becoming diluted.
   🕒 06:36
8. Arrange 50g kimchi, 1 boiled egg, and chopped scallions to taste on top of the noodles.
   🕒 07:09
9. Sprinkle Sapporo Ichiban's included shichimi spice to taste over everything, and drizzle with rayu (chili oil) to taste.
   🕒 07:40
10. Sprinkle seasoned salt to taste over the garnished boiled egg. 【Tip!】 Sprinkling seasoned salt on the boiled egg balances it with the soup, like a seasoned ramen egg (ajitama), making it even more delicious.
    🕒 08:04