Sapporo miso ramen soup (AF-373) white miso and onion, ginger and garlic soup 2kg,Japan WAKOU SHOKUHIN price supplier

  

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S apporo m iso r amen s oup (AF-373)

w hite m iso a nd o nion, g inger a nd g arlic s oup 2kg

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It is recommended to cook specialty of basic popular Hokkaido, Sapporo miso ramen soup. It has a base of white miso and onion, ginger and garlic. 
 

Instructions: Stir ingredients in a wok with lard. Pour 45g of Hokkaido miso ramen soup and 360ml of chicken soup stock into the wok then boil for a while. Serve into the bowl.

Packaging: 2 kg × 6.   Size: 250×300 mm.  Contents (1bag); 2,000 g, Shelf life: 180 days.  Product status: Liquid.   Product type: "Ramen" soup.  Product color: Brown.  Main ingredient: miso.   Flavor: miso.  Packaging type: Bag.  Minimum order: 5 cases.  Quantity of single case: 2 kg × 6 cases.  Case weight: 12.5 kg.   Case size: 403×215×330 mm. 

 
 

♦ "Sapporo miso ramen soup (AF-373)" image

I t is recommended to cook specialty of basic popular Hokkaido, Sapporo miso ramen soup.

It has base of white miso and onion, ginger and garlic for a good flavor.

BBQ pork, bamboo shoots, onion, corn, boiled egg and Butter can be served as toppings.

♦ How to make soup  " Sapporo miso ramen soup (AF-373) "  

Introducing "Aori" production of rich flavour soup
by stir frying pork mince and vegetable with strong heat.

1.  Place lard into well heated wok.
2.  Stir fry pork mince.
3.  Add beansprouts and onion.
4.  Stir fry over strong heat.
5.  Pour in 360ml of boiled chicken soup stock.
6.  Pour in 65g of Noukou miso ramen soup (AF-373) into the wok.
7.  Mix well and boil.
8.  Pour only soup into a bowl.
9.  Cook some noodles and drain them, then remove water and place into the bowl.
10. Stir the noodles with chopsticks.
11. Put remaining cooked ingredients from step 4.
12. Add BBQ pork, bamboo shoots, onion can be used as toppings.


 

♦ How to make "Chintan-GaraSoup" using
"Honjikomi-GaraSoup (E-418)"

It resembles the ramen which is eaten in Japan by using the chicken soup stock for ramen. We will introduce an easy way to make chicken soup stock with Honjikomi-GaraSoup (E-418) .

 

For more product details, please refer to the following website:     http://wakoufoods.trustpass.alibaba.com/product/138455440-103944777/Honjikomi_gara_soup_tan_E_418_base_for_japanease_ramen_2kg.html

 

1.  This product is in a solid state form at room temperature. It needs to be melted at around 80°C.                2.  Use 2kg of chicken soup  stock for 6 to 8 litres of water.
3.  Boil the chicken soup stock for Ramen soup.

   

 

♦  Ramen soup made using natural ingredients from Hokkaido.
Wakou Shokuhin was founded in 1956.

The company is a pioneer manufacturer

of ramen soup that provides authentic ramen soup and "tare" Sauces

to restaurants and ramen shops. In a country famous for ramen, Hokkaido stands out as the "ramen mecca."

Wakou Shokuhin has three policies regarding our ramen soups.

 

• To use natural ingredients from Hokkaido.
• To use only the freshest natural ingredients in order to produce  the taste of authentic ramen.

• To use iron kettles and real fire in our manufacturing to recreate  the flavor of ramen cooked in a real kitchen.

 

We will continue to promote authentic ramen throughout the world

while adhering to these policies.

 

 

♦  Our Factory

 

1. Our Hokkaido factory is located between the mountains and the sea.

It is an area rich in natural resources. In addition, we have a factory  in Ibaraki prefecture.

 

2-6. "Garasupu" and ramen "tare" are produced under strict controls,

using our unique manufacturing process.

 

7-9. Our products must undergo a series of strict tests  in order be approved for sale.
 

 

 

 

♦ Quality and Hygienic Controls
 

• ISO 9001:2008

We utilize the ISO9001 (Quality Management System) in order to ensure

that our customers are completely satisfied with our products.

 

• HACCP We adhere to HACCP standards for the handling of raw materials, manufacturing, quality control, and the shipping of product. Our products undergo strict testing and are subject to a high level of control.