Homemade Miso Ramen
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
Homemade Miso Ramen
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
Cooking Instructions
- 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.
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