Miso Based Ramen

Miso Based Ramen
  1. 6 oz. Ramen Noodles
  2. 2 Tbsp. White miso paste
  3. 1 cup Chicken stock
  4. 3 oz. Dried Seaweed
  5. 2 oz. Bamboo shoots
  6. 2 oz. Bean sprouts
  7. 2 oz. Egg, hard boiled and sliced
  1. 1. Ramen Noodles are precooked and ready to use. Defrost noodles under running water or blanch in hot water for 1-2 minutes. Remove and drain excess water.
  2. 2. In a small sauce pot, combine white miso paste and chicken stock. Let it come to a simmer.
  3. 3. Add in dried sea weed, bamboo shoots, and bean shoots.
  4. 4. Add noodles into broth, simmer for 2 minutes, top with hardboiled egg and serve.
Amoy Asian Frozen Foods North America http://amoyfoodservice.com/