The "Sapporo Ichiban" series is always lined up in the instant noodle section. I also choose from among many, but do you ever think that it's too long-selling and you're a little tired of it?


Here are three soup arrangements that are useful in such cases. You can enjoy amazing changes, so please try it ♪

■ Sapporo Ichiban Shio Ramen x Milk


Arrangement that became addicted to Sapporo's most salt since I knew it in a magazine a long time ago. Make a part of the soup of "Sapporo Ichiban Shio Ramen" by replacing it with milk.

The amount of milk is 100-150cc, and if you like, you can use up to half the amount of soup. Boil the remaining water after subtracting the milk, boil the noodles for 2 minutes, add the milk, turn off the heat when it boils, and add the soup to complete the process.




The chicken and pork-based soup is mellow and creamy and insanely delicious! The flavored vegetables of the soup do not give off the smell of milk, and it transforms into a Western-style taste reminiscent of cream stew or clam chowder. It also increases nutritional value, so it's great for eating with your child.


■ Sapporo Ichiban Shio Ramen x Nampula


A recipe introduced on the official website that imagines sweet and sour Thai-style ramen. The author who likes ethnicity uses it a lot in the summer.

While cooking the salt ramen as usual, prepare a sauce with 1 teaspoon each of nam pla, lemon juice and sugar.


After serving the ramen in a bowl, sprinkle the sauce before eating to complete. Just by adding the umami of nam pla and the acidity of lemon, it becomes a surprisingly ethnic taste, and the deliciousness that makes you want to drink up the soup. Be sure to use bean sprouts, shrimp, and coriander as ingredients (it's easier to boil the bean sprouts just before the noodles are boiled).



■ Sapporo Ichiban Shoyu Flavor x Vinegar


An official recipe that allows you to easily reproduce hot and sour soup noodles at home, which may be difficult for amateurs. The ingredients for one serving are 1 bag of "Sapporo Ichiban Shoyu Flavor", 1 egg, 1 teaspoon of sesame oil, an appropriate amount of chili oil, 1 tablespoon of vinegar, 1/2 tablespoon of potato starch. Break the egg and loosen it, and dissolve the potato starch in a tablespoon of water.

Boil the noodles in 500 ml of hot water for 2 minutes as usual, then transfer only the noodles to a bowl and add sesame oil and chili oil.



Add the attached soup and vinegar to the hot water remaining in the pot, dissolve well, turn off the heat, add water-soluble potato starch, mix well, and ignite again.


When it's boiled, sprinkle in the beaten egg, and when it floats softly, sprinkle it on the noodles to complete. You can top it with all-purpose onions and the attached spices as you like.



Hot and fluffy eggs and noodles are entwined, and the taste of sun rattan has a strong acidity. If the spiciness or acidity is not enough, adjust the seasoning to bring it closer to your favorite taste ♪


I used it as a reference this time as well, but after all the recipes on Sapporo's most official website are of high quality! Why don't you take a look at Sapporo Ichiban fans once?