Rich Miso Ramen with Spring Cabbage

Name: Rich Miso Ramen with Spring Cabbage
Yield: 1 serving
Cuisine: American
Ingredients: 1 packet Chinese style noodles; 3 leaves Cabbage; 50 grams Pork offcuts; 400 ml Water; 1 tsp Weipa; 1 tbsp each, or 2 tablespoons Red, white, or awase miso; 1/2 tsp Doubanjiang; 1 tsp Garlic (grated); 1 heaping tablespoon Lard; 1 Ra-yu; 1 Japanese leek, minced

cookpad.japan @cookpad_jp

This is a standard recipe in our home.

You'll use part of the soup water.
If you don't have red miso, use country-style miso.
After adding the miso, don't let it boil for too long.
Since spring cabbage cooks quickly, add it after the ramen has finished boiling and the soup is prepared. Recipe by Yuuyuu0221

This is a standard recipe in our home.

cookpad.japan @cookpad_jp

This is a standard recipe in our home.

Saved

Ingredients

1 serving

1packet Chinese style noodles
3leaves Cabbage
50 gramsPork offcuts
400 mlWater
1 tspWeipa
1 tbspeach, or 2 tablespoons Red, white, or awase miso
1/2 tspDoubanjiang
1 tspGarlic (grated)
1heaping tablespoon Lard
1Ra-yu
1Japanese leek, minced

Saved

Steps

1

Roughly chop the cabbage. Mince the garlic and leek. Boil the water for the ramen noodles in a pot. Boil water for the soup.
2

Combine the miso types and dissolve in a small amount of water. Begin boiling the ramen noodles. Warm a bowl and set it aside. Use the water being boiled for the soup.
3

Heat a wok and put in the lard. Cook the garlic and doubanjiang, then add the pork. Once the meat has changed color, add the cabbage and continue cooking.
4

Add the hot water, Weipa, and the previously dissolved miso. Bring to a boil.
5

Once the noodles have finished boiling, strain and place in a bowl. Pour over the soup from Step 4 and add the toppings. Optionally top with leek, ra-yu, or ground sesame seeds.
6

I used a thick Chinese ramen noodles. Since thicker noodles are so filling, I recommend using them in miso ramen.
7

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