Ramen with Soybean Sauce | Recipes| Lee Kum Kee Home | HONG KONG

Ramen with Soybean Sauce | Recipes| Lee Kum Kee Home | HONG KONG

hk.lkk.com

Keywords

  • Lee Kum Kee
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Cooking tools:

  • Pot
  • Skillet
  • Saucepan
  • Colander
  • Ladle
  • Chef's knife
  • Cutting board
  • Oven
  • Baking sheet
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Serving bowl
  • Spoon

Ingredients

  • Japanese ramen 385 g
  • half-boiled egg 1 pc
  • Pork butt 450 g
  • Evaporated milk 1/4 cup
  • Narutomaki (fish paste) (sliced) 4 pcs
  • Bamboo shoots (shredded) 110 g
  • green onion (chopped) 55 g
  • Dried seaweed as desired
  • Ginger slices 2 pcs
  • Rice wine 2 Tbsp.
  • Mirin (sweet rice wine) 4 Tbsp.
  • Lee Kum Kee Premium Soy Sauce 1/2 cup
  • Water 1/2 cup
  • Sugar 1/2 Tbsp.
  • Bonito dashi powder 1/2 Tbsp.
  • Lee Kum Kee Soybean Sauce 1/4 cup
  • Lee Kum Kee Premium Soy Sauce 2 Tbsp.
  • Lee Kum Kee Concentrated Chicken Bouillon 2 Tbsp.
  • Rice wine 4 Tbsp.
  • Mirin (sweet rice wine) 1/8 cup
  • Water 10 cups

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