Miso Ramen With Japanese Spring Cabbage - Recipe Video
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Cook time
20 minutes
Ingredients 1 serving
- Chinese noodles1 head(s)
- Hot wateras needed
- Ground pork50 g
- Japanese spring cabbage (Haru-kyabetsu)100 g
- Japanese leek5 cm
- (A)Chicken soup stock (powder, cube, liquid)1 tsp
- (A)Miso1.5 tbsp
- (A)Water350 ml
- (A)Sugar1 tsp
- Chili bean sauce (Tobandjan)1/2 tsp
- Grated garlic1 tsp
- Sesame oil2 tsp
- Toasted sesame seedsas needed
- Chili threadsas needed
How to make
- 1. Add hot water to a pot, and when it boils, boil Chinese noodles.
- 2. Remove a core of Japanese spring cabbage (haru-kyabets) and roughly chop it.
- 3. Finely chop Japanese leeks.
- 4. Add sesame oil to a separate pan, add grated garlic and chili bean sauce (tobandjan), and cook over low heat.
- 5. When the oil begins to smell, add Step 3 and ground pork in that order to Step 4, and cook until the color changes.
- 6. Add an ingredient (A) to Step 5, and when it boils, add Step 2, and simmer for about 3 minutes.
- 7. Put the noodles in a bowl, pour Step 6, sprinkle with toasted sesame seeds and chili threads, and it's ready.
Tips for cooking
Boil Chinese noodles for the specified time. When frying grated garlic, please be careful not to burn yourself because oil splashes easily. Japanese spring cabbage (haru-kyabetsu) is soft and thin, so you can enjoy a crispy texture just by cooking it quickly.