Featured Recipe

Ramen Broth Risotto

5 minutes. Serves 1. Don’t let anything go to waste! Ramen Broth Risotto isn’t leftovers, it’s a whole new meal! It’s a great lunch that reduces food waste. We call that a win-win!


  • Leftover broth from Sapporo Ichiban Original ramen
  • 1/2 cup of leftover rice
  • ¼ cup Shredded mozzarella
  • Pinch of parsley


  1. Add rice to the leftover broth in a small saucepan.
    2. Bring to a boil
    3. Once boiling reduce heat to low and mix in mozzarella until melted
    4. Pour into a bowl, top with a sprinkle of parsley, enjoy!