Truffle Seafood Ramen, ready in just 20 minutes, made using Truffle Pate! For an extra treat, pair it with fried dumplings dipped in Truffle Dipping Sauce.
Mix Ebara stock with water and bring to a boil. Add unsweetened soy milk or milk and Golden Clam. Simmer briefly.
Season the broth with 3 to 4 tablespoons of tsuyu (Japanese soup base sauce) or chashu tare for added flavour.
Prepare ramen toppings: Chop green onion and cut Xiao Bai Chye into strips.
Blanch Xiao Bai Chye for 1 minute, then remove and drain well. Start cooking noodles.
Pour broth into a bowl. Drain noodles and add to the bowl. Stir to coat evenly with broth. Arrange toppings – Xiao Bai Chye, green onions, and truffle paste.
Your Truffle Ramen is ready to serve. For an extra treat, pair it with fried dumplings dipped in Truffle Dipping Sauce.
