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. 

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Hey! what is Cooking in your kitchen?