Limited Ramen 2018

Limited Ramen 2018 : 「女性が1人でも気軽にラーメン屋に入れるように」と言うコンセプトで2011年に創業した 株式会社ソラノイロ公式サイトです。 麺スープトッピング全てに野菜を使用した「ベジソバ」 ベジタリアン向け「ヴィーガンラーメン」 小麦アレルギーの方向け「グルテンフリーラーメン」も日本で1番早くグランドメニューに取り入れています。 各店舗メニュー、店舗情報などをご紹介します。

Limited Ramen 2018

2019年7月5日

EDO Zoni Noodles

Won 2nd place during WRGP in 2017.
This ramen was available limited to one day only on New Year’s Day!


Okinawa Motobu Beef Tendon Miso Ramen

Store owner Miyazaki found the “Motobu Beef” from Okinawa,
so he used the beef tendon, cooked it till it’s tender,
then mixed it with miso ramen!

For noodles, he used Okinawa styled noodles,
and for toppings, he used cooked shredded carrots, deep-fried tofu, and konjak.


Hokkaido Green Onion Miso Ramen ~Okinawa Style Kakuni~

The popular miso ramen every year at SORANOIRO NIPPON
which is located inside Tokyo Station’s Ramen Street,
is now available in Nagoya!
With lots of Welsh onions piled up in heaps,
it will definitely help you with your appetite.


Colourful Cold Chinese Noodles

This year for Cold Chinese Noodles,
we made it with dressing using sweet vinegar and onions!
Please also enjoy the seasonal fruits and mint.


Clams and Herb Sanriku Wakame Seaweed Shio Ramen

We use rice vermicelli as noodles, and for toppings,
we use wakame seaweed, clams, and different types of herbs.
The soup was made from Amakusadaiou chicken and clams.
This is a shio ramen filled with umami and aroma from herbs.


Seasonal Vegetables and Clams Shio Butter Noodles made in Aichi Prefecture ~Cooked Rice with Spring Vegetables Included~

The bitterness from rape flowers and the texture from bamboo shoots,
along with the umami from clams and the aroma from butter spread all over the bowl!


Sanriku Wakame Seaweed Vinegar Soup Noodles

The raw Sanriku wakame seaweed that signals the beginning of Spring has arrived.
Adding wine vinegar to a light salt-flavoured soup,
really brings it altogether. Please enjoy the change of taste,
by adding a bit of chili oil half-way.


Matador x SORANOIRO Collaboration Noodles『Mataro』

This is a collaboration with the famous store in Kitasenju “Beef Bone Ramen Matador”,
and we named it “Mataro”!
It is only available limited for one day!


Cold Dried Sardines Shio Ramen

The “Cold Dried Sardines Shio Ramen” which was really popular last year,
has come back once again this year!
Please enjoy the flavourful soup made with a lot of high quality dried sardines from Ibukishima Island from Kagawa Prefecture.


Shrimp Aroma Minced Mochi Pork and Soy Milk Colourful Noodles

Sushi Nagai x SORANOIRO Dream Collaboration Limited Ramen!
We provide limited to only 100 bowls on behalf of SORANOIRO’s 7 anniversary!


Okinawa Taco Rice Soba

We use Okinawans’ soul food, the mildy spicy taco rice,
and mix it with Okinawa soba noodles in order to make it SORANOIRO styled!
Of course, we highly recommend you to add a soft-boiled egg on the rice at the end!


Shimane Prefecture Unnan City Premium Carrot Cold Veggie Soba

We combine the carrots that we picked from SORANOIRO farms in Unnan City Shimane Prefecture,
with the cold veggie soba.
The carrots are filled with a wild aroma as it does not consist of artificial fertilizer and pesticides.
The noodles are mixed with tapioca with a glutinous texture.
Please enjoy this masterpiece made by our SORANOIRO’s representative Miyazaki with all his heart.


Made in Fukui Prefecture Eiheiji Picnic Corn Cold Noodles

Picnic corn’s harvest time is in Mid-June to Mid-July,
and it is the sweetest corn when the sugar concentration is at 18 degree.
The characteristics are the size that is usually smaller than usual sweet corn, the thin skin,
as well as it containing substantial amount of water.
Please enjoy the taste which is a little different from Dakekimi!


Soy Milk Peach Cold Noodles

Combining the high quality sweet and juicy peaches from Yamanashi,
with the smooth soy milk and colourful marinated vegetables,
we have created this summery and refreshing ramen.
As for taste changing items, please try mixing basil oil to the peach soup.


Ibuki Dried Sardines Cold Shio Jelly Noodles

We made a refreshing jelly by using Ibuki dried sardines soup!
The toppings consist of seasonal bitter gourd, to make it more summery.
The heavy poached egg is also delicious!


Dakekimi Corn Tsukemen

The Dakekimi Limited annual tradtion, is now finally the 4th year.
Using a blixer and blend the highly sugar concentrated dakekimi corn into very small pieces,
and season it with just salt. We use the noodles with whole-grain wheat.
Please enjoy the seasoned cooked rice at the end.