Hot & Sour Soup Style, Miso Ramen - Recipe Video
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Cook time
40 minutes
Ingredients 1 serving
- Chinese noodles1 head(s)
- Hot wateras needed
- Thinly sliced pork80 g
- Dried shiitake mushrooms3
- Water150 ml
- Onion30 g
- Carrot20 g
- Beaten eggs1
- Hot water400 ml
- (A)Miso2 tbsp
- (A)Gochujang1 tbsp
- (A)Cooking sake1 tbsp
- (A)Chicken soup stock (powder, cube, liquid)1 tsp
- (A)Coarsely ground black pepper1/2 tsp
- Sesame oil1 tsp
- Starch and water mixture2 tbsp
- Vinegar1 tbsp
- Chili Oil（La-yu）2 tsp
How to make
- Prepare. Peel the carrot.
- 1. Put the dried shiitake mushrooms and water in a bowl, cover it with plastic wrap, and rehydrate them according to the package directions. After rehydrating, drain, cut off the stems, and cut them into 0.4-inch strips. Keep and set aside 100ml (1/3 cup + 4 tsp) of soaking liquid.
- 2. Slice the onion thinly. Shred the carrot.
- 3. Heat sesame oil in a pot over medium heat, add the thinly sliced pork, and stir-fry, when the color changes, add Step 2 and stir-fry.
- 4. When the onion becomes transparent, keep it on medium heat and add the hot water and the soaking liquid in Step 1, and the dried shiitake mushrooms in Step 1.
- 5. When it comes to a boil, turn the heat down to low and add the starch and water mixture. When it thickens, turn the heat down to medium and add the beaten eggs in a circular motion, and mix.
- 6. When the beaten egg is cooked, add vinegar, turn off the heat, and mix together.
- 7. In a separate pot, bring water to a boil, add the Chinese noodles, boil it over medium heat, according to the instructions on the package, and drain.
- 8. Serve it in a bowl, pour over Step 6, drizzle over chili oil (la-yu), and it's ready to serve.
Tips for cooking
Please make the starch and water mixture with the ratio of starch: water, 1:2. Please check the thickness and adjust the amount to your liking.