Kitakata Soy Sauce Ramen
What you’ll need
Ingredients
- Ramen (Thick egg noodles) 1pcs
- Char Siu 3pcs
- Bamboo shoot sliced, 3-5pcs
- Narutomaki (Japanese fish eggs) 2pcs
- Scallion, diced 1tsp
- Seaweed 1pcs
Seasoning
- Soup Base Broth
- Lee Kum Kee Gold Soy Sauce 1 tbsp
- Lee Kum Kee Premium Chicken Bouillon Powder 1⁄2 tbsp
- Lee Kum Kee Premium Oyster Sauce 1 tsp
- Salt 1⁄2 teaspoon
- Dried fish stock 400 ml
- * Fish-dried stock – 10g of dried fish : 1L of water, discard the dried fish.
Made with
Lee Kum Kee products
How to make it
-
Pour the dried fish stock and seasoning sauces into a large saucepan, and bring the broth to a boil.
-
Boil another pot of water, add in ramen noodles and cook for 3 minutes and drain into serving bowls.
-
Pour the soup base broth into ramen and add the char Siu, bamboo shoot, Narutomaki, seaweed and spread the diced scallion in the bowl accordingly.
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