How to Cook Ramen:
Cook in rapid boiling water for 4 minutes (no need for salt and oil).
Drain and rinse with cold water then drain again.
To reheat: briefly submerge in hot water.
Shoyu Ramen & Egg Soup
*recipe courtesy of hakubaku.com.au
2 tbsps soy sauce
2 tbsp mirin
4 tbsp water
2 large eggs
2 x 90 g bundles Organic Hakubaku Ramen Noodles
4 cups chicken stock
Salt, to taste
3 tbsps soy sauce
50 g baby spinach
Barbeque pork slices*
4 spring onions, finely sliced
1 sheet nori, shredded or cut into squares
Prep Time 15 mins Cook Time 25 mins, 4-8 hrs to marinate egg
1. Ramen egg: combine soy sauce, mirin & water in a zip lock bag. Set aside. Bring a medium saucepan of water to a boil. Carefully add eggs & boil for 6 mins. Remove from saucepan & run cold water over eggs to stop cooking. Once cooled, peel. Add to the soy mixture. Make sure they are fully submerged. Leave to marinate overnight in the refrigerator or for at least 4 hours. Tip: tie a rubber band around the bag so eggs stay submerged.
2. Prepare ramen noodles as per pack instructions, set aside.
3. Place the stock into a large saucepan & bring to a boil. Add soy sauce & salt to taste.
4. Divide noodles & spinach between 4 bowls. Pour over hot stock & top with sliced BBQ pork, spring onions, nori & half a ramen egg each.
Organic Wheat Flour (97%), Salt (2%), Mineral Salts, Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.
These noodles are an excellent source of carbohydrates for your daily energy needs. They are also a good source of protein, dietary fiber, and iron.
- -Certified organic
Storage: Store in a cool dry place, far from sunlight or heat sources.
Shelf life: 3-6 months unopened.