Ramen Soup With Pancetta Presonada, Fermented Soy Egg

Ramen Soup With Pancetta Presonada, Fermented Soy Egg

RAMEN BROTH

INGREDIENTS

100g Dried Shitake Mushrooms - Dried Shitake Mushrooms LUCKY

100g chives

300g leeks

50g seaweed - Konbu SEAFOOD MARKET

5 lime leaves - Kaffir Lime LeavesFLOWER BRAND

10g galagal root - Galangal Root FLOWER BRAND

100g topinambur

3 lt water

Variation for Miso Ramen: Add 10% light colored miso paste

Variation with chicken bones: Add 200gr chicken bones and cook on low heat for about 4 hours.


PANCETTA PRESSER

Marinate the pancetta with salt, thyme, pepper and wrap with wet greaseproof paper and aluminum foil.

Place them in a deep pan and with liquids up to the middle. Bake them overnight at Racional at 130 ° C.

Then freeze them in the refrigerator by weight.

FERMENTED SOY EGGS

INGREDIENTS

Eggs

1 liter Light Color Soy Sauce - Superior Soy Sauce Light PEARL RIVER BRIDGE

20g Dasi broth base - Dashinomoto SHIMAYA

Black garlic

INSTRUCTIONS

Boil the eggs for 6:15. Then we clean them and throw them in the soy sauce.


MUSHROOM PASTE


NOODLES RAMEN 

Ramen Noodles -SHIMAMI

Your cart is empty

The worldhomefoods.gr uses Cookies!

We use cookies to offer you a personalized browsing experience. Click on the «Accept All» button and help us tailor our suggestions exclusively to the content you are interested in. Alternatively click on what you want and click «Accept Selected»!

The worldhomefoods.gr uses Cookies!
Powered by NETMECHANICS