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Ingredients:
| 7 (28 cups) | L | water |
| 350 | g | MAGNOLIA CHICKEN STATION SOUP PACK |
| 1/4 | kg | PUREFOODS CLASSIC HONEYCURED BACON |
| 1 | cup | fish stock |
| 200 | g | vegetable trimmings |
| 1/8 | cup | chili oil |
| 1 | cup | light soy sauce |
| 1/2 | cup | rice vinegar |
| 1 | cup | mirin (Japanese sweet rice wine) |
| 400 | g | chukamen noodles or ramen noodles, blanched |
| 100 | g | lettuce |
| 30 | g | dried seaweed (nori wrapper) |
| 1 | dozen | quail eggs, boiled and peeled |
| 1 (50g) | bundle | green onions, chopped |
| togarashi powder (optional) |
Procedure:
1. In a medium saucepot, heat water then add the next 8 ingredients. Bring to a boil and simmer covered for 6 hours over low heat. Strain broth and discard strained solids. 2. In serving bowls, arrange ramen noodles and top with lettuce, seaweed and quail eggs. Pour hot broth and garnish with green onions and a dash of togarashi.
Makes 4 servings.
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