Cabbage Miso Ramen for Diets or Late-Night Snacks

Name: Cabbage Miso Ramen for Diets or Late-Night Snacks
Yield: Serves 1 serving
Ingredients: 1/4 head cabbage (about 10.5 oz or 300 grams); 1 teaspoon Chinese soup base (or chicken bouillon); 1 tablespoon miso; 1 teaspoon gochujang (Korean chili paste); 1/2-3/4 inch (1 to 2 cm) garlic paste; 1 1/4 cups water (300 ml); Plenty of black pepper, to taste; Chili oil, to taste; 1 seasoned soft-boiled egg; Bamboo shoots (menma), to taste; Green onions, to taste

まぷ1010 @cook_40089852

Featured on Yahoo! in January 2015.
The soup is easy to make in the microwave.
If you're watching calories, swap out noodles for cabbage to make this ramen super healthy.
Recipe background:
I was hungry one night and wanted something filling, so I used leftover cabbage.

まぷ1010 @cook_40089852

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Ingredients

Serves 1 serving

1/4 headcabbage (about 10.5 oz or 300 grams)
☆ Seasonings
1 teaspoonChinese soup base (or chicken bouillon)
1 tablespoonmiso
1 teaspoongochujang (Korean chili paste)
1/2-3/4 inch(1 to 2 cm) garlic paste
1 1/4 cupswater (300 ml)
☆ Toppings
Plenty of black pepper, to taste
Chili oil, to taste
1seasoned soft-boiled egg
Bamboo shoots (menma), to taste
Green onions, to taste

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Steps

1

Use about this much cabbage.
2

Cut the cabbage into thick shreds.
3

Boil the cabbage in plenty of water for 5 to 6 minutes, or until it reaches your preferred tenderness. Drain well in a colander and set aside.
4

In a large bowl, combine the seasonings and 1 1/4 cups water (300 ml). Microwave at 500W for 3 to 4 minutes. (I usually don't cover it with plastic wrap, but you can if you prefer.)
5

Remove from the microwave, add black pepper and chili oil, and stir well. Adjust the soup temperature to your liking.
6

Arrange the cabbage in a bowl, add your favorite toppings, and enjoy!