Rich Miso Ramen with Spring Cabbage
Rich Miso Ramen with Spring Cabbage

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rich miso ramen with spring cabbage. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Rich Miso Ramen with Spring Cabbage is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Rich Miso Ramen with Spring Cabbage is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook rich miso ramen with spring cabbage using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rich Miso Ramen with Spring Cabbage:
  1. Take 1 packet Chinese style noodles
  2. Get 3 leaves Cabbage
  3. Prepare 50 grams Pork offcuts
  4. Make ready 400 ml Water
  5. Prepare 1 tsp Weipa
  6. Prepare 1 tbsp each, or 2 tablespoons Red, white, or awase miso
  7. Make ready 1/2 tsp Doubanjiang
  8. Get 1 tsp Garlic (grated)
  9. Make ready 1 heaping tablespoon Lard
  10. Prepare 1 Ra-yu
  11. Prepare 1 Japanese leek, minced
Steps to make Rich Miso Ramen with Spring Cabbage:
  1. Roughly chop the cabbage. Mince the garlic and leek. Boil the water for the ramen noodles in a pot. Boil water for the soup.
  2. Combine the miso types and dissolve in a small amount of water. Begin boiling the ramen noodles. Warm a bowl and set it aside. Use the water being boiled for the soup.
  3. Heat a wok and put in the lard. Cook the garlic and doubanjiang, then add the pork. Once the meat has changed color, add the cabbage and continue cooking.
  4. Add the hot water, Weipa, and the previously dissolved miso. Bring to a boil.
  5. Once the noodles have finished boiling, strain and place in a bowl. Pour over the soup from Step 4 and add the toppings. Optionally top with leek, ra-yu, or ground sesame seeds.
  6. I used a thick Chinese ramen noodles. Since thicker noodles are so filling, I recommend using them in miso ramen.
  7. "Meat & Miso Ramen" - - https://cookpad.com/us/recipes/143417-garlicky-meat-miso-ramen
  8. "Chilled Salt-broth Ramen" - - https://cookpad.com/us/recipes/143412-chilled-salt-broth-ramen

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