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Taiwan ramen soup

Servings:
8 to 10 restaurant servings
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Ingredients

For ramen base:
  • 1 1/2 ounce hon dashi (bonito fish soup stock)
  • 1 ounce chicken bouillon
  • 1 cup sake
  • 5 ounce light soy sauce
  • 1 cup water
  • 1 cup shallot
For soup:
  • 1 1/2 ounce hon dashi (bonito fish soup stock)
  • 1 ounce chicken bouillon
  • 1 cup sake
  • 5 ounce light soy sauce
  • 1 cup water
  • 1 cup shallot
  • 12 fluid ounce fluid ounce
  • 1 pound ground pork
  • 1 pound ground beef
  • 1/2 ounce scallion oil (sauté a sliced scallion in vegetable oil, remove the scallion slices and allow to cool)
  • 1 1/2 ounce ramen noodles per serving
  • 2 tablespoon sugar
  • 1 tablespoon garlic clove

Preparation

Baking Directions:

For ramen base:Mince or puree the shallot and combine all the ingredients into a paste.

For soup:In a sauté pan, sauté the garlic, add the ground pork, ground beef, sugar and dried red chili peppers.

Cook the noodles until they are al dente.

Warm the soup bowls, adding 1 ounce of ramen base.

Heat the chicken stock and add to the ramen base in the bowl.

Add the noodles, then add the sautéed meat on top.

Heat the scallion oil and sear the garlic chives.

Add 3 pinches of garlic chives on top of the soup.

Serve hot!

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