To Share, To Enjoy Life Together. Why not make the "Cooking Adventures" as part of family activities to share, explore, and appreciate the differences... Let's Rock together in the Home Kitchen Lab!
Monday, February 11, 2013
Making SHOYU-RAMEN's Stock - 2 Cups Water - 1 Cup Chicken Stock, 1/2 TB BONITA granules, 1/2 tsp kosher salt, 3/4 tsp Regular SHOYU (soy sauce), 1 tsp WAKAME (dehydrated seaweed), 1 fish cake stick - CHIKUWA or anything you like. 2 tsp of chopped green onions. 1 Hard boiled egg. Bring to boil, then, simmer till your noodle is cooked.
This Hong Kong Style egg noodle is a bit thin cut than the Japanese noodle, but it's okay. It's cheaper and and will work out fine. Open the package and divide the noodles into 4 equal portions. Freeze the other 3 portions for later use.