Homemade Miso Ramen

Name: Homemade Miso Ramen
Yield: 2 servings
Cuisine: American
Ingredients: 2 packages Store-bought ramen noodles; 1 Vegetables (cabbage, bean sprouts etc.); 1 dash, (to taste) Sesame oil; 2 small thumbtip-sized pieces Garlic (finely chopped); 1 clove Ginger (finely chopped); 1/2 tsp Doubanjiang; 100 grams Ground pork; 800 ml Water; 1 tbsp each ○Chinese soup stock, sake; 1/2 heaping teaspoon ○Salt; 1 heaping tablespoon ○Sugar; 5 cm worth ○Carrots if you have them, grated onions; 3 tbsp ○Miso; 1 ○Pepper and/or sesame seeds; 1 Char siu, seasoned bamboo shoots, etc.; 1 chili sesame oil (ra-yu), green onions, seasoned eggs, and nori seaweed

cookpad.japan @cookpad_jp

I get the feeling that store-bought ramen noodle sauce has lots of additives, so this might be healthier...

-Make sure not to forget to prepare the toppings in a timely fashion so that the noodles don't get soggy. Recipe by Keyua

I get the feeling that store-bought ramen noodle sauce has lots of additives, so this might be healthier...

-Make sure not to forget to prepare the toppings in a timely fashion so that the noodles don't get soggy. Recipe by Keyua

cookpad.japan @cookpad_jp

I get the feeling that store-bought ramen noodle sauce has lots of additives, so this might be healthier...

-Make sure not to forget to prepare the toppings in a timely fashion so that the noodles don't get soggy. Recipe by Keyua

I get the feeling that store-bought ramen noodle sauce has lots of additives, so this might be healthier...

-Make sure not to forget to prepare the toppings in a timely fashion so that the noodles don't get soggy. Recipe by Keyua

Saved

Ingredients

2 servings

2 packagesStore-bought ramen noodles
1Vegetables (cabbage, bean sprouts etc.)
. The soup
1dash, (to taste) Sesame oil
2 smallthumbtip-sized pieces Garlic (finely chopped)
1 cloveGinger (finely chopped)
1/2 tspDoubanjiang
100 gramsGround pork
800 mlWater
1 tbspeach ○Chinese soup stock, sake
1/2heaping teaspoon ○Salt
1heaping tablespoon ○Sugar
5 cmworth ○Carrots if you have them, grated onions
3 tbsp○Miso
1○Pepper and/or sesame seeds
. The toppings
1Char siu, seasoned bamboo shoots, etc.
1chili sesame oil (ra-yu), green onions, seasoned eggs, and nori seaweed

Saved

Steps

1

Boil water in two pots, one for the soup and one for the noodles. Cut the assorted vegetables into bite-sized pieces. Prepare the toppings.
2

Heat sesame oil in a wok and sauté the garlic, ginger, and doubanjiang. Once fragrant, add the meat and sauté over strong heat. Add boiling water after lightly sautéing the meat, add the ○ seasoning ingredients, and bring to a simmer again. This is the soup for your ramen.
3

In the other pot, use a sieve to quickly boil the bean sprouts in the water that will be used for the noodles. Next, boil the noodles in the same pot.
4

While the noodles are boiling, lightly sauté the vegetables over high heat. Season with salt and pepper.
5

Drain the water once the noodles have boiled, place the noodles in a bowl, and pour in the soup from Step 2. Place the vegetables and seasonings on top and serve.