[LIMITED TIME] Creamy Yasai Tsukemen - Kenchan Ramen x Chef Keizo (2 Servings) (VG)

Kenchan Ramen x Keizo

A bold collaboration bowl inspired by Chef Keizo Shimamoto’s signature thick tsukemen noodles

This is tsukemen reimagined as a veggie-packed chowder. Rich, savory, and loaded with depth from slow-cooked vegetables, amasu, and garlic oil.

Then hit it with lime halfway through.

It flips the whole bowl.
From rich comfort to bright, refreshing in seconds.

Thick Keizo noodles. Roasted tomato. Crunchy cabbage.
Sesame in the background. Everything in balance.

Limited drop. Don’t miss it.

• 2 x Keizo Thick Tsukemen Noodles
• 2 x Creamy Veggie, Amasu, and Garlic Oil Dipping Broth
• 2 x Cabbage
• 2 x Roasted Tomato Wedges
• 2 x Crushed Roasted Sesame Seeds
• 2 x Menma
• 2 x Seaweed
• 2 x Lime Juice

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How to Cook Your Dipping Ramen

1. Boil 2 pots of water
One for noodles, one for the soup base

2. Cook noodles for 5 to 5.5 minutes
Drain and rinse under cold water/ice cubes until chilled
Set aside on a plate

3. Cook cabbage for 30 seconds
Quick blanch, then set aside along with other toppings

4. Prepare the dipping broth
Pour soup packet and sesame seeds into a bowl
Add 6 to 7 oz of hot or cold water and mix well

5. Dip and slurp
Dip noodles into the broth and enjoy

6. Hit it with lime midway
Squeeze in the lime halfway through for a bright flavor shift

Ingredients: Thick Noodles (Wheat Flour, Water, Tapioca Starch, Salt) Soup Base (Water, Vinegar, Canola Oil, Salt, Salted Mirin, Sugar, Yeast, Onion Powder, Garlic Powder, Ginger Powder) Cabbage,Roasted Tomatoes, (Canola Oil, Vinegar, Garlic, Sea Salt, Oregano) Bamboo Shoots,Sesame Seeds, Seaweed, Lime Juice Concentrate