Miso Ramen (味噌ラーメン)

When you cook Sapporo Ichiban, following to the official recipe might be safe. But you can try this recipe if you consider trying Japanese home cooking.

Ingredients

(for 2 servings)

  • 2 packs instant ramen (I used RAOH this time. Sapporo Ichiban might be ichiban!)
  • 200g Chinese cabbage
  • 40g carrot
  • 200g thinly sliced pork belly
  • 1 tbsp vegetable oil
  • 2 tbsp mirin
  • 1 tsp chicken flavour bouillon powder
  • 2 tbsp miso
  • 2 tbsp butter
  • 500 mL water
  • black pepper for seasoning
  • 2 Onsen Tamago (eggs)

Instructions

  1. Prepare Onsen Tamago. See the link to check the recipe.
  2. Cut the Chinese cabbage leaves into bite-size length. Cut the carrot into thin rectangle slices. Cut the sliced pork into bite-size length.
  3. Grease vegetable oil to a saucepan to heat. Add the sliced pork to stir-fry over medium-high heat.
  4. When the pork is half cooked, add the vegetables to stir-fry over high heat.
  5. Add the water, the chicken flavour bouillon powder, the mirin and the soup attached to the instant ramen to heat until it comes to a boil.
  6. Add miso and ramen soup to the pan to dissolve.
  7. Add the instant noodles and keep cooking for 3 mins.
  8. Serve in a ramen bowl and add an egg.

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