Pork & Vegetable Ramen
Chef KinsanIngredients:
- Hakubaku Organic Ramen 1 pack, cook as per pack instruction. Drain and set aside
- Yeo’s Pure Sesame oil
Soup
- 900ml Chicken stock
- 45ml Obento Japanese Soy Sauce
- 30ml Obento Mirin Seasoning
- 10ml Squid Brand Fish Sauce
- 15ml Double Phoenix Chinese Cooking Wine
- 4 pinches Salt
Stir-fry Garnish
- 150g Pork belly slice
- 200g Enoki mushroom
- 200g Garlic chives
- 200g Bean sprouts
- Salt and pepper, as needed
Chicken Stock
- 2 whole ones Chicken frame
- 3 stalks Spring onion
- 30g Ginger
- 30g Garlic
- 1 Brown onion
- 5cm Dried Kombu
- 3 litres Water
Method:
- In a small pot, cook soup ingredients and bring to boil.
- In a frying pan, stir fry in garnish ingredients till cooked.
- Place noodles in a bowl, followed by soup and with garnish on top.
- Serve hot.
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