Back to Recipes

Legghorn Ramen

By BM Caterers

Ingredients

5 eggs
180g GF soy sauce
60g brown sugar
1.5 kg Legghorn mince
40g sambal oelek
30g garlic
30g ginger
90g rice wine

 

30g sesame oil
2 ltrs chicken broth 
1kg udon noodles / rice noodles
100g tahini

Toppings; shiitake (from broth) / julienne carrot / mooli / spring onions / Chinese cabbage

 

Cooking Process

  1. Firstly make the shoyu eggs; soft boil, chill and peel the eggs (7 mins steam/boil)

  2. Mix the brown sugar, 90g of the soy along with 30g of water in a pan and heat until the sugar dissolve,; allow to cool. Marinate eggs in the soy mixture for a few hours or overnight

  3. Cook/chill the noodles separately

  4. Puree sambal oelek with the garlic, ginger, 90g soy, rice wine, tahini and sesame oil to a paste

  5. Fry the mince with half the paste until browned

  6. Stir the remaining paste, or Tare, through the broth

  7. To serve; boil the broth, lay all the ingredients you want to serve in the bowl and ladle the broth over. Top with half an egg

  8. Top with other garnishes like spring onions, radish, sesame seeds, nori sheets, chili oil