Description
This dish is made with love and patience. The key of a good Ramen is the delicious broth. First we use 40LB of chicken bones to make a rich stock, then we add 20LB more of whole chicken with roasted vegetable and various spices to cook over night to create a creamy and rich broth. This meal is serve with a separated container of Ramen noodle, soft boil egg, shiitake mushroom, bok choy and shredded chicken (NEW recipe)
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