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ingredients

Asian Broth:
3 gallons chicken broth
3/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup oyster sauce
1/4 cup Kikkoman Hoisin sauce
1 1/2 ounces scallions, chopped
1/2 ounce (or to taste) jalapeño chiles, seeded and chopped
1/2 ounce peeled ginger, cut into 1/4 –inch pieces

3 pounds fresh ramen noodles, uncooked
2 1/4 pounds snow peas, sliced diagonally
1 1/2 pounds small shrimp, shelled and deveined
1 1/2 pounds broccoli florets
12 ounces red bell peppers, diced
6 ounces scallions, chopped
1 1/2 cups chopped cilantro
1/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil

directions

To make Broth: Simmer all broth ingredients for 20 minutes. Turn off heat and let steep for 10 minutes. Strain. (Yield: 48 cups)

Cook noodles in boiling water, drain and set aside in cold water.

For each serving, to order: Heat 2 cups Asian Broth. Add 4 ounces noodles; 1 1/2 ounces snow peas, 1 ounce shrimp, 1 ounce broccoli florets, 1/2 ounce red pepper, 1/4 ounce scallions and 2 tablespoons cilantro. Simmer 2 minutes. Stir in 1/2 teaspoon sesame oil. Ladle into bowl.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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