Ramen Soup Base
Start here for a flavorful, umami-rich broth.
6OZ PKG
$7.19
HOW-TO
Ingredients
For shio broth:
- 1 Tbsp J-Basket ramen soup base paste
- 1.5 cups hot water
For shoyu broth:
- 1 tsp J-Basket ramen soup base paste
- 1.5 Tbsp of Kikkoman original soy sauce
- 1.5 cups hot water
For Miso broth:
- 1 tsp J-Basket ramen soup base paste
- 1.5 Tbsp of miso (we used red miso here)
- 1.5 cups hot water
Directions
For the broth:
- Mix the ingredients of desired broth in a heat resistant bowl.
For the noodles:
- On a separate pot, boil 1 quart of water for 1 bundle of J-Basket ramen noodle. Cook about 4 minutes and stir occasionally.
- Drain well and assemble the noddle in the prepared broth.
To serve:
- Assemble the ramen with a variety of topping.
- We recommend bamboo shoot, soft boiled egg (boiled for 7 minutes), and 2 slices of nori.
- On our video,
We assembled our chicken shio ramen with: chicken chashu, soft boiled egg, bamboo shoots, and nori.
For the shoyu ramen topping, we used: J-Basket pork belly chashu, bamboo shoot, green onion, and nori.
For the miso ramen topping, we used: J-Basket pork belly chashu, corn, soft boiled egg, and green onion.
