Miso Ramen With Plenty of Vegetables - Recipe Video
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Cook time
20 minutes
Ingredients 1 serving
- Chinese noodles1 head(s)
- Hot wateras needed
- Sub Ingredients
- Cabbage80 g
- Carrot30 g
- Chinese chive30 g
- Bean sprouts60 g
- Wood ear mushroom5 g
- Salt and pepper mix2 three finger pinches
- Ground pork100 g
- (A)Chili bean sauce (Tobandjan)1 tsp
- (A)Grated garlic1/2 tsp
- (A)Grated ginger1/2 tsp
- Soup
- Hot water400 ml
- Chicken soup stock (powder, cube, liquid)1/2 tsp
- Miso1.5 tbsp
- Soy sauce2 tsp
- Sesame oil2 tsp
- Black pepperas needed
How to make
- Prepare. Peel the carrot. Rehydrate the wood ear mushroom according to the package description.
- 1. Roughly chop the cabbage. Cut the carrot into strips. Cut the Chinese chive into 2-inch widths.
- 2. Add Step 1, bean sprouts, and wood ear mushroom into a heat-resistant bowl, sprinkle the salt and pepper mix, cover it loosely with plastic wrap, and microwave it for 2 minutes at 600W.
- 3. Boil water in a pot, boil the Chinese noodles according to the package description, and drain.
- 4. Heat another pot over medium heat, add sesame oil, add the ingredient (A), and when it starts to smell, add the ground pork and cook until the color changes.
- 5. Add hot water and chicken soup stock powder and heat it over medium heat. When it boils, add the rest of the soup ingredients and remove it from the heat when the miso has melted.
- 6. Place Step 3 in a bowl and pour over Step 5. Top Step 2, sprinkle black pepper and it’s ready to serve.
Tips for cooking
Rehydrate the wood ear mushroom back as the package says. The rehydrated wood ear mushroom is 30g (1.1 oz). Please adjust the amount of salt to your liking. Please use the Chinese noodles you like.