Step-by-Step Guide to Make Homemade Rich Miso Ramen with Spring Cabbage

Rich Miso Ramen with Spring Cabbage. Great recipe for Rich Miso Ramen with Spring Cabbage. This is a standard recipe in our home. You'll use part of the soup water.

Since spring cabbage cooks quickly, add it after the ramen. You'll use part of the soup water. If you don't have red miso, use country-style miso.

Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, rich miso ramen with spring cabbage. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Rich Miso Ramen with Spring Cabbage is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Rich Miso Ramen with Spring Cabbage is something that I've loved my whole life.

Great recipe for Rich Miso Ramen with Spring Cabbage. This is a standard recipe in our home. You'll use part of the soup water.

To begin 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. {Make ready 1 of packet Chinese style noodles.
2. {Make ready 3 of leaves Cabbage.
3. {Take 50 grams of Pork offcuts.
4. {Prepare 400 ml of Water.
5. {Prepare 1 tsp of Weipa.
6. {Get 1 tbsp of each, or 2 tablespoons Red, white, or awase miso.
7. {Get 1/2 tsp of Doubanjiang.
8. {Take 1 tsp of Garlic (grated).
9. {Make ready 1 of heaping tablespoon Lard.
10. {Prepare 1 of Ra-yu.
11. {Take 1 of Japanese leek, minced.

After adding the miso, don't let it boil for too long. Myojo Rich Miso Ramen - Japan. Detail of the side panels (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts.

Instructions 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.

Because Hokkaido is the northernmost prefecture of Japan, it gets very cold in the winter and so they created a heartier and thicker version of ramen noodles using miso to stay warm. Corn and milk butter are specialty foods of Hokkaido as well, so you often see miso ramen garnished with corn and butter. Bring to a boil, reduce to a simmer, and add in the ramen noodles. Rice noodles, corn, carrots, spinach, wood-ear mushroom, cabbage, garlic, bean sprouts, sesame, chili, onion, fried shallots and miso broth. Taste and adjust seasoning with salt or more shiitake-soy tare if necessary.

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