JAPANESE RAMEN SOUP WITH VEIL BOUNG MEAT

JAPANESE RAMEN SOUP WITH VEIL BOUNG MEAT
Ingredients:For Stock
Boung Meat 5 to 6 bonless & With bones
Noodles half packet
Chicken yakhni 4 cubes
Water 4 cups
Ginger 1 piece
Garlic 4 garlic cloves
Soya sauce& Dark 4 tbsp
Whostershire sauce 2 tbsp
Red chilli sauce 2 tbsp
Sugar 1 tsp
Chinese 5 spice powder 1 tsp
Spinch half bunch
Sweet Corn half tin
Boiled eggs 4
Spring onion few leaves
Method :
Add veil meat with bones add ginger,garlic salt and simmer for 4 hour to make a stock.
Boil boung meat add ginger ,garlic, salt , soya sauce , dark soya sauce , Whostershire sauce , black pepper and simmer till meat is tender than leaves bones and set aside.
Boiled noodles. Use ramen noodles or simple noodles your choice. And set aside.
Boiled eggs and set aside.
Boiled spinch with black pepper. And set aside.
Meat marinate with soya sauce , chilli sauce , Whostershire sauce and cut squre pieces.
Make chicken stock or use chicken cubes to make a stock add 4 cups water and add cubes and make stock.
Add veil meat stock in chicken stock. And cook add black pepper or 5 spice powder.
If stock ready than take a bowl. Pour stock in it than add noodles than add sweet corn than spinch than meat 2 or 3 slices than 2 eggs spinkle black pepper garnish with spring onion and serve.