Ramen with Soybean Sauce | Recipes| Lee Kum Kee Home USA

Ingredients

• 14 oz. Japanese ramen
• 1 half-boiled egg
• 1 lb. pork butt
• 1/4 cup evaporated milk
• 4 narutomaki (fish paste), sliced
• 4 oz. bamboo shoots, shredded
• 2 Tbsp. green onion, chopped
• Dried seaweed as desired
• 2 ginger slices
• 2 Tbsp. rice wine
• 4 Tbsp. mirin (sweet rice wine)
• 1/2 cup Lee Kum Kee Premium Soy Sauce
• 1/2 cup of water
• 1/2 Tbsp. sugar
• 1/2 Tbsp. bonito dashi powder
• 1/4 cup Lee Kum Kee Soybean Sauce
• 2 Tbsp. Lee Kum Kee Premium Soy Sauce
• 2 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon
• 4 Tbsp. rice wine
• 1/8 cup mirin (sweet rice wine)
• 10 cups water