Even though it's light, I drink it all up. Sendai City, Wakabayashi Ward, Renbo. A queue restaurant frequented by students and locals, and visited by people from far away, "Chuka Soba Kanji". The signature menu was made into bag noodles. A light soup with the depth and richness of pork, chicken, and seafood, combined with flavored oil and thin straight noodles. It has a gentle taste that you can't imagine from the dark color, and you will want to drink it all. The pairing is ultra-thin noodles that reproduce homemade thin straight noodles made at my parents' noodle factory. It can be said to be the star of this ramen, and it is a bottle full of umami. I want to get as close to that taste as possible. I made it with that in mind. For people like this For those who like light Chinese soba. For those from Sendai who are looking for a nostalgic taste. For those who are looking for a cup that they will never get tired of eating every day. Cooking method (1) Put 500cc of water in a pot and bring it to a boil. Place the noodles in boiling water and boil over medium heat for about 3 and a half minutes. (After about 2 minutes, boil it while lightly loosening it with a hammer.) ） Note: Please adjust the boiling time of the noodles to your liking. (2) When the noodles are boiled, turn off the heat, add the broth little by little, and stir well. (3) When it is ready, transfer it to a bowl and serve. Add char siu, menma, chopped green onions, seasoned egg, nori, etc. to make it even more delicious.