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.
You May Also Like
Hong Kong Style Curry Street Food
- Difficulty
20 mins
1
Chilled Abalone made with Premium Oyster Sauce
- Difficulty
-
0
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50