Finding HALAL-certified instant soup mix could be very challenging sometimes. HALAL-certified products might not be as readily available as non-certified products. This is particularly true for specialty or niche products, which might not have been certified due to the cost or complexity of the certification process. Different certification authorities and organizations of other nations might have varying standards for what qualifies as HALAL. This can lead to confusion for consumers who are trying to ensure that the products they’re purchasing meet their specific dietary requirements. In addition, there have been instances of counterfeit HALAL certifications, where products claim to be certified but are not actually compliant with HALAL standards. This makes it even more challenging for consumers to trust the authenticity of the certifications.
Therefore, we would like to introduce you with our new HEXA HALAL soup series:
A Symphony of Flavors: Exploring the Artistry of Soup
In the realm of culinary creations, there exists a humble yet extraordinary concoction that has transcended borders, cultures, and centuries. It is the soup, a liquid canvas where chefs paint masterpieces of taste, warmth, and comfort. Every addition of ingredients, every sprinkle of herbs and spices performs the symphony of flavours. The alchemy unfolds as the ingredients transform, melding their essences into a harmonious blend that warms the soul.
From the rustic kitchens of old-world villages to the gleaming sanctuaries of haute cuisine, the artistry of soup knows no bounds. Each variety, from the clear and delicate consommé to the hearty and robust stew, carries a narrative of its own. It whispers tales of tradition and innovation, of ingredients harvested from fertile fields and depths of the sea. The broth becomes a liquid potion, a potion that holds the whispers of generations past and the hopes of those to come. Whether shared around a family table or savoured in solitude, soup is an invitation to slow down and savour the moment.
Japanese “Torikotsu” chicken ramen soup mix
“Torikotsu” refers to a type of ramen soup that features a rich and flavourful broth made primarily from chicken bones. The name “torikotsu” is derived from the Japanese words, “tori” (which means chicken) and “kotsu” (which means bones).
The origins of torikotsu ramen can be traced back to Japan, where ramen itself has a rich history. Over the years, different regional variations of ramen have developed, each with its own unique ingredients and preparation methods. Torikotsu ramen is believed to have originated in different regions of Japan that are known for their culinary specialties. The use of chicken bones to create a rich and flavourful broth is likely influenced by the popularity of chicken-based dishes in those areas. Ramen has evolved and adapted into many versions over time reflecting different regional tastes and torikotsu ramen is just one of many delicious ramen variations that showcases the creativity and diversity of Japanese cuisine.
To make torikotsu ramen soup, chicken bones are simmered for an extended period of time (usually more than 6 hours) to extract their flavours and create a creamy and hearty broth. This process involves boiling the bones, often with aromatics such as onions, garlic, and ginger, until the broth becomes thick and full-bodied. The broth is typically seasoned with soy sauce, miso, or other umami-rich ingredients to enhance its taste. Despite these tedious steps, we provide an easy and convenience alternative, which is HALAL version Japanese “Torikotsu” chicken ramen soup mix. Just need to add water and you are good to go! Serve it with ramen noodles, cooked chicken slices, green onions, soft-boiled eggs or seaweed to complete your torikotsu ramen.
INGREDIENTS
Marukome Miso Granule (Soybeans, Rice, Salt, Monosodium Glutamate (INS621), Salt, Dried Bonito Powder, Sugar, Yeast Extract, Disodium 5′-Ribonucleotide (INS635)), Seaweed, and Sesame Seed.
SERVING SUGGESTION
- Add 30gram of soup mix with 600mL of boiling water (Ratio 1:20).
- Add ramen noodles or other desire noodles.
- Plating with cooked chicken slices, green onions soft-boiled eggs or seaweed.
Check out our Chicken Ramen Recipe
Chicken Ramen Soup using HEXA “Torikotsu” Chicken Ramen Soup Mix
STORAGE
Keep in a clean, dry and cool place. After opening, keep in the fridge.
Miso soup mix (Granulated)
Miso soup is a traditional Japanese soup made from miso paste, which is a fermented soybean paste. The key ingredient, miso paste, is made by fermenting soybeans with salt and koji (a type of fungus). The fermentation process can vary in length, resulting in different types of miso with varying flavours and colours.
The origin of miso soup can be traced back to Japan, where it has been a traditional staple in Japanese cuisine for centuries. Miso is a fermented soybean paste that has been used in Japan for thousands of years. The process of fermenting soybeans, along with other grains like rice or barley, was developed as a way to preserve soybeans and increase their nutritional value. This fermentation process not only extended the shelf life of soybeans but also created a flavourful and nutritious ingredient that could be used in various dishes. Miso soup has deep cultural and culinary roots in Japan and remains a popular dish today. Its versatility and adaptability have allowed it to be enjoyed in a variety of ways, with different ingredients and flavours, while still maintaining its traditional essence.
Miso soup typically includes a combination of ingredients such as dashi (a fish and/or seaweed broth), tofu, seaweed (such as wakame), green onions, and sometimes vegetables like mushrooms or spinach. It is a staple in Japanese cuisine and is often served as a side dish in meals. Miso soup is not only delicious but also nutritious. It’s a good source of protein, vitamins, and minerals, and the fermentation process can provide probiotics that are beneficial for gut health. Miso soup is often enjoyed as a comforting and warming dish. Hereby, HEXA food offers easy, convenient, and instant HALAL miso soup mix to give a spark to your life.
INGREDIENTS
SERVING SUGGESTION
- Add 30gram of soup mix with 300mL of boiling water (Ratio 1:10).
- Add tofu cube to the soup.
- Sprinkle with chopped spring onion and you are good to go!
STORAGE
Keep in a clean, dry and cool place. After opening, keep in the fridge.
Korean Spicy Ramen soup mix
Korean Spicy Ramen, known as “buldak ramen” or “fire chicken ramen,” is a popular and iconic dish that has gained international recognition for its intense heat and bold flavours. This dish is a testament to the Korean passion for bold flavours and culinary innovation. Its popularity can be attributed not only to its intense spiciness but also to its satisfying and rich taste profile.
The origins of Korean spicy ramen soup can be traced back to around the early 2000s. A South Korean food company often credited with creating the buldak-bokkeum-myeon (Korean spicy ramen soup) dish. They introduced a new variety of instant ramen that was remarkably spicy, combining fiery red pepper flavours with the convenience of instant noodles. This marked the birth of the buldak-bokkeum-myeon flavour that has since become iconic. Korean spicy ramen soup continues to be a global phenomenon. It has inspired variations and adaptations around the world, and it remains a popular choice among adventurous eaters and fans of spicy cuisine.
To balance out the heat, various toppings are often added to Korean Spicy Ramen soup. Common additions include slices of tender marinated chicken, vegetables like scallions and cabbage, and sometimes even a soft-boiled egg to add creaminess and richness to the dish. These toppings not only enhance the visual appeal but also contribute diverse textures and flavours that harmonize with the fiery sauce.
What truly sets Korean Spicy Ramen soup apart is its Scoville-scale-defying spiciness. The fiery kick is not just a sensation; it’s a culinary experience that ignites the taste buds and leaves a lingering warmth. For those who enjoy culinary challenges and have a high tolerance for spiciness, Korean Spicy Ramen is an adventure worth embarking upon. Here, HEXA food would like to challenge you with the HALAL Korean Spicy Ramen soup mix of HEXA���
INGREDIENTS
SERVING SUGGESTION
- Add 30gram of soup mix with 600mL of boiling water (Ratio 1:20).
- Add noodle into the soup and cook until turns soft.
- Add chicken, vegetables, eggs or other preferred ingredients.
- Ready to serve!
STORAGE
Keep in a clean, dry and cool place. After opening, keep in the fridge.
Korean Seafood Jjamppong seasoning
Jjamppong, also known as “champong,” is a fusion dish that combines the rich flavours of Korean cuisine with Chinese culinary techniques. Seafood Jjamppong stands out as a spicy and savoury masterpiece that captures the essence of the ocean. It’s more than just a dish; it’s a journey through the depths of the sea and the heart of Korean cuisine.
Jjamppong’s roots can be traced back to Chinese immigrants who settled in Korea, particularly in port cities like Incheon and Busan. These immigrants brought with them their culinary traditions, including various noodle-based dishes. Jjamppong is considered a Korean adaptation of Chinese seafood noodle soups like “chajangmyeon” (noodles with black bean sauce) and “zhajiangmian” (noodles with soybean paste). Over time, Korean chefs put their own spin on these dishes, resulting in the creation of Jjamppong. The addition of Korean elements like gochugaru (red pepper flakes) and garlic transformed the Chinese-inspired noodle soup into a distinctly Korean dish. Jjamppong found its place among the rising street food stalls and restaurants, gaining popularity as a satisfying and hearty meal that combined the comfort of noodles and the rich flavours of seafood and spices. Just as many Korean dishes have regional variations, so does Jjamppong. Different regions of Korea may have their own interpretations of the dish, with varying levels of spiciness and unique ingredient combinations. Today, Korean Seafood Jjamppong is widely available in restaurants across South Korea and beyond.
The star of this dish is undoubtedly the seafood, which is sourced fresh from the sea and cooked to perfection. The soup is usually created by mixture of spices, such as red pepper flakes and garlic, into a seafood and chicken-based broth. Traditional Jjamppong is served with a tangle of chewy noodles that soak up the flavourful broth and enhance the overall experience. The interplay between the seafood, broth, and noodles creates a harmonious unity that satisfies both cravings for heat and comfort. HEXA food would like to introduce HALAL Korean Seafood Jjamppong seasoning and share this warmth with you.
INGREDIENTS
SERVING SUGGESTION
- Add 30gram of soup mix with 300mL of boiling water (Ratio 1:10).
- Add preferred noodle into the soup.
- Add seafood such as squids, shrimps, mussels, and crabs.
- Once cooked, garnish with some spring onion.
STORAGE
Keep in a clean, dry and cool place. After opening, keep in the fridge.
Chinese Sichuan Mala seasoning
Chinese Sichuan Mala seasoning, renowned for its fiery and numbing flavour profile, is an integral part of Sichuan cuisine, one of China’s most distinct and influential culinary traditions. “Mala” translates to “numbing and spicy,” which aptly captures the sensation this seasoning imparts to dishes.
Sichuan’s geography has played a significant role in shaping its culinary traditions. The province is known for its humid climate and fertile land, which allow for the cultivation of a wide variety of ingredients, including Sichuan peppercorns, various chili peppers, and other aromatic spices. This abundance of ingredients has contributed to the rich and complex flavours found in Sichuan cuisine, including the Mala variant. Sichuan peppercorns are a defining element of Mala cuisine. These small berries, known for their numbing effect, enhance the overall dining experience by altering the perception of taste and texture. Sichuan peppercorns and chili peppers were valued not only for their flavours but also for their medicinal properties during ancient time. As Chinese cuisine gained popularity globally, Sichuan Mala cuisine began to make its mark outside of China. Many Chinese restaurants around the world offer variations of Mala dishes, introducing people from different cultures to the fiery and aromatic flavours of Sichuan cuisine.
At the heart of Sichuan Mala seasoning are two key components: Sichuan peppercorns and dried chili peppers. Sichuan peppercorns are responsible for the numbing effect, known as “ma,” which actually desensitizes the mouth slightly, enhancing the perception of spiciness. The dried chili peppers, on the other hand, contribute the “la,” or intense heat. To use Sichuan Mala seasoning, one typically heats oil in a wok or pan, adds the seasoning mix, and allows it to infuse the oil with its flavours. This aromatic oil is then used to stir-fry various ingredients or simmer with water to make it into mala soup, creating dishes that are bursting with the distinct tingling sensation and fiery heat that define Sichuan cuisine. HEXA food cordially extend an invitation for you to embark on an exciting culinary journey on HALAL Chinese Sichuan Mala seasoning.
INGREDIENTS
SERVING SUGGESTION
- Sauté chopped garlic, ginger, spring onion, chili soy pastes and 30g of Chinese Sichuan Mala seasoning in cooking oil.
- Add light soy sauce, sugar, white pepper powder, chicken stock, and 500mL of water, simmer for 5minutes.
- Add preferred noodle, tofu, diced meat or poultry and cook for another 15minutes.
- Topping with chili oil and ready to serve.
STORAGE
Keep in a clean, dry and cool place. After opening, keep in the fridge.
Vietnamese Pho soup mix
Steaming bowls of Pho, the iconic Vietnamese noodle soup, hold within them a world of flavors and stories. Pho tells a tale of Vietnamese history, a dish influenced by both Chinese and French culinary traditions. Its name even draws from the French dish “pot-au-feu.” Its rich history, aromatic broth, and harmonious blend of ingredients make it a true culinary masterpiece.
The origins of Pho can be traced back to the early 20th century, particularly in Northern Vietnam, around the Hanoi region. It is believed that Pho was inspired by Chinese noodle soups, which were introduced to Vietnam during periods of Chinese rule. The name “Pho” itself is thought to have been derived from the French dish “pot-au-feu,” reflecting the influence of French colonialism in Vietnam. Initially, Pho was a street food, sold by vendors who carried their cauldrons of broth and noodles on shoulder poles. It was a humble dish enjoyed by workers and locals due to the affordable price. In its early days, Pho was likely a simple combination of rice noodles, beef, and herbs. The recipe for the broth involved slow-simmering beef bones, aromatic spices as well as herbs. The result was a flavourful and aromatic broth that set Pho apart from other noodle soups. The dish gained popularity and began to spread beyond its birthplace in Hanoi. During the years of conflict, many Southerners fled to the South, bringing their own variations of Pho with them, leading to the emergence of Southern-style Pho, which tends to have a sweeter and spicier broth. The Vietnam War and subsequent waves of migration brought Pho to other parts of the world, including the United States, where Vietnamese immigrants introduced their beloved dish to new communities. Over time, Pho gained recognition and popularity internationally, becoming a symbol of Vietnamese cuisine and culture.
The broth is prepared by simmering beef bone for hours, extracting the aroma of spices and herbs. Thin slices of tender beef atop rice noodles perfect the fragrant broth. The meat becomes infused with the essence of the broth, creating a harmonious marriage of textures and tastes. Fresh herbs and vegetables add a burst of colour and vitality, while a squeeze of lime and a dash of chili sauce provide a zesty kick. HEXA food would like to invite you to travel through this delectable journey of flavours with HALAL Vietnamese Pho soup mix.
INGREDIENTS
Sugar, Onion, Salt, Ginger, Cardamom, Pepper, Chicken Stock, Star Anise, Clove, Cinnamon, Beef Stock, Soy Sauce Powder, Yeast Extract & Oil Flavor
SERVING SUGGESTION
- Add 30gram of soup mix with 600mL of boiling water (Ratio 1:20).
- Add rice noodle into the soup.
- Serve the noodle with sliced beef, bean sprout, mint leaves. corianders, and a squeeze of lime.
STORAGE
Keep in a clean, dry and cool place. After opening, keep in the fridge.
Taiwanese Beef Noodle soup mix
Taiwanese beef noodle stands as an iconic and beloved dish within Taiwan’s rich culinary heritage. It is the evolution of creativity and regional adaptations. Some variations feature spicy broth, while others prioritize the purity of the beefy essence. Beyond being a mere dish, it embodies Taiwan’s cultural fusion, historical influences, and a testament to the artistry of Taiwanese cuisine.
Originating in the mid-20th century, Taiwanese beef noodle has roots in the culinary traditions of China. It’s believed that the dish was brought to Taiwan by Chinese immigrants, particularly those from Sichuan province. These immigrants introduced their culinary techniques and flavours, which gradually merged with local Taiwanese ingredients and preferences. The dish’s humble beginnings can be traced back to street vendors and small eateries. Street vendors and small eateries played a significant role in popularizing the dish, as it offered a hearty, filling meal at an affordable price. These vendors often adapted the original recipes to suit local tastes and ingredient availability. As the time passes, Taiwanese beef noodles’ reputation extended beyond Taiwan’s borders. It gained international recognition and became a dish sought after by both locals and tourists. Culinary competitions and festivals celebrated the art of making this beloved soup. Beyond its culinary significance, Taiwanese Beef Noodle Soup came to symbolize comfort, nostalgia, and unity. Families gathered around bowls of noodle soup, and its popularity grew as a dish that could bridge generations and cultures.
At its core, Taiwanese beef noodle soup revolves around the interplay of flavours. The main ingredient is the beef, which is often braised for hours until it reaches a state of sublime tenderness. The broth is usually enriched with soy sauce, herbs and spices. Thus, HEXA food would like to introduce the instant and convenient HALAL Taiwanese Beef Noodle soup mix to speed up the preparation period. Typical Taiwanese beef noodle is served with noodle, celery cabbage and braised beef. The accompaniments can also range from pickled vegetables to blanched greens, adding refreshing contrasts to the hearty flavours.
INGREDIENTS
SERVING SUGGESTION
- Add 30gram of soup mix with 300mL of boiling water (Ratio 1:10).
- Add noodle into the soup and cook until turns soft.
- Topping with celery cabbage, braised beef, and chopped spring onion.
STORAGE
Keep in a clean, dry and cool place. After opening, keep in the fridge.