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7 lit water
350 g Magnolia Chicken Bones
250 g PureFoods Honeycured Bacon
1 cup fish stock
200 g vegetable trimmings
18 cup chili oil
1 cup light soy sauce
12 cup rice vinegar
1 cup mirin
400 g chukamen noodle or ramen noodle, blanched
100 g lettuce
30 g dried seaweed
12 pc quail egg, boiled
50 g green onion


In medium size sauce pot with hot water, add chicken bones, bacon, fish stock, vegetable trimmings, chili oil, soy sauce, rice vinegar, mirin. Bring to a boil and simmer for 6 hours on low heat. Strain the liquid and discard strained solids. In serving bowl, put ramen noodle and top with lettuce, seaweed, quail eggs, and green onions. Pour some hot broth. Serve.


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