No Added Preservatives
Rich and creamy pork bone soup. The rich pork bone soup base well-presents the Japanese style savory flavor.
Japanese Style Tonkotsu (Pork Born Soup) Ramen (2~3 Servings)
1 lb. pork belly
6 oz. bamboo shoots
4 oz. soaked wood ear strips
1 slice dried kelp
1.5 lbs ramen noodles
2 soft-boiled eggs
2 Tbsp. chopped green onion
1/2 cup mirin
1/4 cup sake
8 cups water
1.5 cups Lee Kum Kee Japanese Style Sauce for Roasted Meat
1 pack Lee Kum Kee Japanese Style Pork Bone Soup Base
- Cut the pork belly into 1 inch thick slices. Roll the slices into a cylindrical shape and tie it with a string.
- Heat a pot and add the Lee Kum Kee Japanese Style Sauce for Roasted Meat, mirin, sake and 1 cup of water, bringing it to a boil. Once boiling, add the dried kelp and the pork belly roll to the pot, reducing to a simmer. Simmer the ingredients for 45 minutes. Turn off the burner and add the eggs to the pot. Cover the pot and store overnight.
- Bring a pot of water to a boil and add the ramen noodles, boiling for about 1 minute. Drain the water and divide the ramen into several bowls. Blanch the bamboo shoots and soaked wood ear strips, then drain the water and put them on top of the ramen. Cut the soaked pork belly into pieces and put 4 pieces in each bowl of ramen. Cut the egg in half and place a half in each bowl of ramen.
- To make the soup base: put 7 cups of water into a heated pot, add 1 pack of Lee Kum Kee Japanese Style Pork Bone Soup Base and bring to a boil. Ladle the liquid into the bowls of ramen and sprinkle with chopped green onions.
To save time, you can purchase ready-made Japanese barbecued pork at the supermarket instead of pork belly.
Japanese Tantanmen (1 Serving)
1 Japanese ramen
1/2 baby bok choy
50g minced pork
1 Tbsp. Lee Kum Kee Soy Sauce for Sushi & Sashimi
1 Tbsp. chopped scallion stalk
1 Tbsp. white sugar
1 Tbsp. Lee Kum Kee Japanese Style Pork Bone Soup Base
1 Tbsp. Lee Kum Kee Sesame Sauce
1 tsp. Lee Kum Kee Soy Sauce for Sushi & Sashimi
1 cup water
1 tsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
Lee Kum Kee Peppercorn Chili Oil, as desired
- Put all soup base ingredients into a pot and cook until boiling.
- In another pot of water, bring to a boil and add ramen. Once cooked, drain the water and put the noodles into a bowl.
- Blanch the baby bok choy and drain the water.
- Combine meat sauce ingredients in a large skillet, adding the chopped scallion stalk. Stir fry the ingredients together with white sugar and Lee Kum Kee Soy Sauce for Sushi & Sashimi until cooked.
- Add the Lee Kum Kee Japanese Style Pork Bone Soup Base, Lee Kum Kee Sesame Sauce, Lee Kum Kee Soy Sauce for Sushi & Sashimi, water, and Lee Kum Kee Chili Bean Sauce (Toban Djan) to the bowl of noodles. Add Lee Kum Kee Peppercorn Chili Oil as desired.
- Garnish the bowl with baby bok choy and some chopped scallion.
Pork Base Soup