TSUKAMEN RAMEN


Ingredients:

7 (28 cups) L water
350 g MAGNOLIA CHICKEN STATION CHICKEN SOUP PACK
1/4 kg PUREFOODS CLASSIC BACON HONEYCURED
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.

More Madalicious Things For You