Ramen
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Ingredients
- 250ml Dark soy sauce
- 300ml Shaoxing wine (rice wine)
- 1.125ml Miso paste
- 18L Water
- 1kg Carrots, Peeled, julienned
- 1kg Broccoli, Destemmed, in florets
- 1kg Red onion, Peeled, halved sliced
- 1kg Celery, Cut on bias thinly
- 10 Scotch bonnet peppers, Halved
- 5kg Ramen noodles, Bundles broken in half
- 1kg Kimchi
- 50 Marinated eggs, halved
Directions
- In a large stockpot combine soy sauce, rice wine, Miso paste and, water. Bring to a boil, turn down heat and maintain a simmer.
- Place carrot, broccoli, red onion, celery, and scotch bonnet into simmering broth.
- Allow vegetables to loosen into the broth gently, when broth returns to a simmer remove vegetables and divide among bowls.
- Dip 50 100g portions of dried noodles into simmering broth, divide amongst bowls.
- Portion out the broth among the bowls of noodles and vegetables.
- Place 20g kimchi atop noodles.
- Place marinated eggs on bed of kimchi and serve.