Miso Ramen
- 800ml Chicken stock
(2tbs chicken stock mix, 800ml water) - 50g Thinly sliced pork back ribs
- 1/10 Cabbage (60g)
- 1/4 Red bell pepper (13g)
- 1/4 pack of Bean sprouts (50g)
- Ginger to taste
- 1 tbs Sesame oil
- Salt to taste
- Black pepper to taste
- ☆100g Miso paste
- ☆1 tsp Minced garlic
(1 clove of garlic) - ☆1 tsp White sesame seeds
- ☆1 tbs Sesame oil
- ☆1.5 tbs Sugar
- ☆1 tbs Cooking Sake
- ☆1 tbs Worcestershire sauce
*This recipe is for two people.
*You can use any vegetables you like.
*Miso sauce can be used as a dipping sauce for grilled meat or as a seasoning for stir-fried vegetables and can be stored in the refrigerator for about a month.
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
Miso ramen is made with the classic Japanese seasoning, miso.
Can be made easily at home using store-bought noodles. Add lots of vegetables, for a dish that will warm both the body and soul.
How to make it
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Make the Miso sauce. Mix the ☆seasonings and heat to cook the garlic over low heat (300W 150-170℃) for about 2 minutes.
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Cut the ingredients. Pork belly into 4cm wide pieces, cabbage into 3cm cubes, red bell pepper and ginger into thin strips.
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Add sesame oil to a frying pan and cook (2) and bean sprouts. Season to taste with salt and black pepper.
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Boil instant Ramen noodles (about 3 minutes - depends on the products). Heat the chicken stock over high heat (1300W 190-200℃).
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Serve the chicken stock and Ramen noodles in bowls. Put fried vegetables and the Miso sauce on the top. When eating, dissolve the miso sauce in the soup.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)