Cheese Cury Ramen

Cheesy and fragrant, an unforgettable take on a classic comfort food.

prodlink-Real California Milk

Ingredients

  • 6 Packs Frozen ramen noodles
  • 12pcs. Sliced Chashu
  • 70g. Miso Tare
  • 35g. Aka Miso (Red Miso)
  • 400mL Full Cream Milk
  • 1.5L Water
  • 1-1/2 cube Mild Japanese Curry Roux
  • 10g. Mirin
  • 200g. California Colby, cubed
  • Previously Prepared Soy Egg
  • 1 cube Chicken Boullion
  • 30g. Scallions, chopped
  • 120g. Canned Corn, drained
  • 50g. Point Reyes Toma, grated
  • 1 pack Roasted Nori Sheets (snack size pack)
  • 120mL Soy Sauce
  • 60g. White Sugar

How to Cook

Prepare the eggs. 
Boil and peel 4pcs. of eggs. In a small bowl, combine soy sauce, sugar, and water. Marinate the peeled cooked egg for atleast 4 hours to overnight.
Make the cheese base. 
Combine 200g. California Colby, cubed and 400mL Full Cream Milk in a pot. Simmer until the cheese is melted.
Make the Broth. 
Combine the following in a pot:
  • 1.5L of water,
  • 2Tbsp. of Liquid Chicken Boullion,
  • 1-1/2 cube Mild Japanese Curry Roux,
  • 70g. Miso Tare,
  • 35g. Aka Miso (Red Miso),
  • 10g. Mirin
Simmer until all ingredients are melted.
Prepare the noodle. 
Cook the noodles in a pot of boiling water, as instructed in a package. Note: Do not cook the noodles hours before serving to prevent the noodle from clumping up. Spoon 1/2 cup f the cheesebase at the bottom of the bowl. Drain the noodles then place in the middle. Ladel 1-1/2 cup of curry broth over the noodles.
Plate the dish. 
Add the toppings. Add 2pcs sliced Chashu. Add Corn. Add Scallions. Add Soy eggs. Add the marinated eggs sliced.
Source Url:

https://youtu.be/AsKb6GeNRoc