Ramen Mitake

The animal-based soup uses several types of domestically produced meatballs and chicken bones, and the seafood-based soup uses a unique blend of dried sardines from Kujukuri, bonito, kelp, and several other types of knotweed, making each cup unique. A special double soup that goes well with. We only make enough for one day and do not carry it over to the next day. The soy sauce sauce is based on the Japanese soba kaeshi technique, and uses plenty of dried sardines, rausu kombu, bonito flakes, scallops, dried shrimp, and more. For boiled eggs, we use Yamabuki eggs, which are raised on plant-based food and contain more vitamin E than regular eggs.The fresh eggs are delivered the day after they are laid and processed on the same day.