The Miso flavour ramen receipe introduced from Head chef, Ms.
Jin Kung at Bondi beach. It is a healthy and nutritious winter food topped with char shu beef. The ingrediants used for this receipe are chicken body bones two without skin and extra fat, pork bacj bones 2kg, nicely smashed 50g of ginger and 5 cloves of garlic, chopped celery 2, carrot 2, onion 2, 6 liters of water , ramen noodle four, 200g of white miso paste.
For preparing char shu beef the ingrediants used are 1kg of beef brisket rolled, 200ml sake, 300 ml of soy sauce, shallots 4 stalks, 20g of ginger, 5 cloves of garlic, one tspn of black peppercorns, sweet corn, baby choy, bean sprouts.
* PREPARATION METHOD:
i) Preparing the stock:
Take a pork and chicken bones and soak it with cold water. By keeping in high heat boiled the bones. Now, drain the materials and rinse the bones through running cold water. Add all vegetables and spices and allow it simmer for 2 hours.
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ii) Preparing the char shu beef:
Take a large pan and add the beef brisket rolled and ginger, garlic saute and shallot in the pan. Add sake, soy sauce and black peppercorns and add water till it covers the beef. Allow it to boil and cook for 2 hours. If the beef is ready immediately transfer it to another plate and remain to cooling.
iii)Preparing the ramen:
Take a bowl of boiling water for cooking the ramen and vegetables ad soak miso into the stock. If the soup is ready transfer into a ramen bowl. Remove the unwanted starch in cooked ramen. Dip in boil water for 5 seconds to get the temperature back and pour into ramen soup safetly.
Now, atlast add few slices of char shu beef and other topping ingrediants to finish up the receipe with delightful and tasty.
Article of latest receipe Miso flavour ramen at the top with char shu beef.
Keywords: ramen noodle, ingrediants.
For preparing char shu beef the ingrediants used are 1kg of beef brisket rolled, 200ml sake, 300 ml of soy sauce, shallots 4 stalks, 20g of ginger, 5 cloves of garlic, one tspn of black peppercorns, sweet corn, baby choy, bean sprouts.
* PREPARATION METHOD:
i) Preparing the stock:
Take a pork and chicken bones and soak it with cold water. By keeping in high heat boiled the bones. Now, drain the materials and rinse the bones through running cold water. Add all vegetables and spices and allow it simmer for 2 hours.
.jpg)
Take a large pan and add the beef brisket rolled and ginger, garlic saute and shallot in the pan. Add sake, soy sauce and black peppercorns and add water till it covers the beef. Allow it to boil and cook for 2 hours. If the beef is ready immediately transfer it to another plate and remain to cooling.
iii)Preparing the ramen:
Take a bowl of boiling water for cooking the ramen and vegetables ad soak miso into the stock. If the soup is ready transfer into a ramen bowl. Remove the unwanted starch in cooked ramen. Dip in boil water for 5 seconds to get the temperature back and pour into ramen soup safetly.
Now, atlast add few slices of char shu beef and other topping ingrediants to finish up the receipe with delightful and tasty.
Article of latest receipe Miso flavour ramen at the top with char shu beef.
Keywords: ramen noodle, ingrediants.