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