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Sun Noodle Ramen Kits: Restaurant Quality Ramen Right In Your Kitchen!


Sun Noodle ramen kits are made with the home chef in mind. These kits provide fresh noodles, along with expertly-formulated broth packets for the perfect amount of guidance when making ramen noodles at home. With only quality noodles and broth included, there is a huge amount of freedom when it comes to making ramen with Sun Noodle Ramen Kits. After all, once noodles and broth are taken care of, toppings are what makes each bowl of ramen fun. At Maido, we currently have Sun Noodle Ramen Kits in five different flavors-- shoyu, miso, shio, tonkotsu, and spicy tantan. Use the following guide as a jumping off point for creating your own delicious ramen in the comfort of your own home!


There are two toppings that a bowl of ramen rarely goes without: the signature ramen egg, and chashu. Chashu can be made of chicken or pork, though pork is more common (and is also available for purchase at Maido). Basically, any bowl of ramen, short of a completely vegan variety, is sure to have both ramen eggs and chashu. Other popular ramen toppings include sliced negi, menma (pickled bamboo shoot), nori seaweed, kizami shoga ginger, lightly steamed komatsuna leaf (or spinach, which tastes similar), corn kernels, naruto maki fish cake and shiitake mushrooms. These toppings are commonly toggled to highlight the flavor of the broth they’re going in best.


To make ramen eggs, use the following instructions:


Ingredients:

2 eggs

2 tbsp soy sauce

2 tbsp mirin

3 tbsp water


Instructions:

  • Medium boil, and then peel the eggs. Medium boiling eggs requires the same steps as hard-boiling, only with a shorter span of time. Eggs are medium boiled after about 7 minutes.

  • Combine liquid ingredients in a ziploc bag.Add the peeled, boiled eggs and allow to marinate overnight.

  • Cut the eggs in half, and enjoy as a ramen topping!


To make chicken chashu, use the following directions:


Ingredients:

2lb boneless, skin-on chicken thighs

¼ cup soy sauce

2 tbsp ryori-shu (or actual sake, if you prefer)

1 tbsp granulated sugar

2 tsp grated fresh ginger

White pepper to taste

4 small chicken tenders


Instructions:

  • Combine the soy sauce, ryori-shu, sugar, and ginger together in a large ziploc bag. Add the raw chicken thighs and allow marinade overnight.

  • After the chicken thighs have marinated, tear off a long (close to 3 feet) sheet of aluminum foil, and lay the thighs flat on top of it, end to end, skin side down to form a rectangle about 6 inches long. This recipe makes two rolls of chicken chashu, so you should be able to do this twice.

  • Sprinkle generously with white pepper, and then place two chicken tenders inside of the first thigh.

  • Tightly roll the chicken, and once the chicken has been completely rolled up, roll it again in the aluminum foil to completely wrap it (think of it like rolling a burrito).

  • Using cooking twine, wrap the foil, and tie in a knot at either end. This will help the roll shape stay intact during cooking.

  • Cook the foil-wrapped rolls in a steamer for approximately 1 hour, and then allow to cool in the refrigerator overnight.

  • Slice each roll into half-inch thick pieces, and enjoy as a topping for ramen!


Now that we have our two cornerstone toppings, let’s get a little into the specific topping combinations that suit each ramen flavor the best!


Shoyu ramen has a stronger, saltier flavored broth due to the addition of soy sauce. To highlight this flavor the best, try adding menma, negi, komatsuna leaves, and naruto maki, along with your ramen eggs and chashu!


Miso ramen is flavored with the deeper, more complex taste of miso paste. Try adding corn, bean sprouts, negi, spinach leaves, nori and a dash of spicy sesame paste with your eggs and chashu to really bring out the depth of this flavor.


Shio ramen features the lightest flavor of the Sun Noodle ramen kits flavors we have for sale. The broth is made from a combination of salt, chicken, fish, vegetables, and seaweed. To highlight this flavor, try adding thinly sliced, blanched cabbage, menma, nori, and ichimi pepper!


Tonkotsu broth is traditionally made from boiling pork bones. The fat from the pork bones gives the broth a cloudy appearance, along with a rich flavor. Sun noodle manages to capture this and put it in a convenient package in their Tonkotsu Ramen Kit. Try adding menma, negi, and wood ear mushrooms along egg and chashu!


Tan Tan ramen is made spicy with a combination of szechuan pepper oil, and red pepper sesame oil making it both hot and slightly numbing. Try adding bean sprouts, baby bok choy, and negi with your egg and chashu to really bring out the spiciness while not overpowering your tongue!


Sun Noodle Ramen Kits offer the best in terms of both convenience and deliciousness, and are highly configurable to individual tastes and needs. Get started on your ramen adventure and pick up a Sun Noodle Ramen Kit today!


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