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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
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.