Ramen

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    • Ramen

    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

    1. In a large stockpot combine soy sauce, rice wine, Miso paste and, water. Bring to a boil, turn down heat and maintain a simmer.
    2. Place carrot, broccoli, red onion, celery, and scotch bonnet into simmering broth.
    3. Allow vegetables to loosen into the broth gently, when broth returns to a simmer remove vegetables and divide among bowls.
    4. Dip 50 100g portions of dried noodles into simmering broth, divide amongst bowls.
    5. Portion out the broth among the bowls of noodles and vegetables.
    6. Place 20g kimchi atop noodles.
    7. Place marinated eggs on bed of kimchi and serve.
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