Ramen Broth (Original)
Ingredients (for 2 servings)
4 Tablespoons of Ramen Soup Base
1/2 pound of Fresh Ramen Noodle (buy at the oriental grocery)
Your favorite toppings
4 slices of Chashu pork (sliced)
1 bulb of scallion (sliced)
1/2 can of corn
4 sheets of seaweed snack
*Sodium per serving – 1,800mg
Approx 900mg if you don’t finish the soup
4 Tablespoons of Ramen Soup Base
1/2 pound of Fresh Ramen Noodle (buy at the oriental grocery)
Your favorite toppings
4 slices of Chashu pork (sliced)
1 bulb of scallion (sliced)
1/2 can of corn
4 sheets of seaweed snack
*Sodium per serving – 1,800mg
Approx 900mg if you don’t finish the soup
Cooking Instruction
1. Wash and dry the vegetables. Slice the pork and scallion. Transfer 1/2 of canned corn to a small bowl, set aside.
2. Prepare the broth, in the small pot, add 4 Tablespoons of Ramen Soup Base
3. Add 3 cups of water, mix very well and bring to boil. Remove from heat and cover the pot to keep broth warm.
4. Fill a medium pot with water, bring the high heat to boil, add noodles. cook 3-4 minutes, or until tender.
* See How to cook ramen noodles
5. Drain throughly, shake the strainer to remove moisture from the noodle as much as you can.
6. Fill the bowls with the broth and transfer the noodle. Topped with the pork, scallion, corn & seaweed snacks.
1. Wash and dry the vegetables. Slice the pork and scallion. Transfer 1/2 of canned corn to a small bowl, set aside.
2. Prepare the broth, in the small pot, add 4 Tablespoons of Ramen Soup Base
3. Add 3 cups of water, mix very well and bring to boil. Remove from heat and cover the pot to keep broth warm.
4. Fill a medium pot with water, bring the high heat to boil, add noodles. cook 3-4 minutes, or until tender.
* See How to cook ramen noodles
5. Drain throughly, shake the strainer to remove moisture from the noodle as much as you can.
6. Fill the bowls with the broth and transfer the noodle. Topped with the pork, scallion, corn & seaweed snacks.