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Concentrated soy ramen seasoning — traditional shoyu ramen
Large ceramic ramen bowls — proper size for noodle soup with toppings
Ramen from scratch — broth types, tare, noodle making, toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Thick dark soy — color and sweetness for braised dishes, fried rice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Concentrated soy ramen seasoning — traditional shoyu ramen
Large ceramic ramen bowls — proper size for noodle soup with toppings
Ramen from scratch — broth types, tare, noodle making, toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Thick dark soy — color and sweetness for braised dishes, fried rice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Prepare the char siu and slice. For a detailed explanation of how to make it, refer to the recipe. Heat the boiling liquid from making the char siu. Begin boiling the ramen noodles. Warm the dish and add the soy sauce, Japanese leeks, and Weipa. Once the noodles have boiled, pour Step 2 into a bowl, and add the drained noodles. Top with the char siu and pickled bamboo shoots. The char siu is