Steps to Prepare Homemade Rich Miso Ramen with Spring Cabbage
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Rich Miso Ramen with Spring Cabbage. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Rich Miso Ramen with Spring Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich Miso Ramen with Spring Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rich Miso Ramen with Spring Cabbage is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Rich Miso Ramen with Spring Cabbage using 11 ingredients and 8 steps. Here is how you cook that.
This is a standard recipe in our home.
You'll use part of the soup water.
If you don't have red miso, use country-style miso.
After adding the miso, don't let it boil for too long.
Since spring cabbage cooks quickly, add it after the ramen has finished boiling and the soup is prepared. Recipe by Yuuyuu0221
Ingredients and spices that need to be Take to make Rich Miso Ramen with Spring Cabbage:
- 1 packet Chinese style noodles
- 3 leaves Cabbage
- 50 grams Pork offcuts
- 400 ml Water
- 1 tsp Weipa
- 1 tbsp each, or 2 tablespoons Red, white, or awase miso
- 1/2 tsp Doubanjiang
- 1 tsp Garlic (grated)
- 1 heaping tablespoon Lard
- 1 Ra-yu
- 1 Japanese leek, minced
Instructions to make Rich Miso Ramen with Spring Cabbage
- Roughly chop the cabbage. Mince the garlic and leek. Boil the water for the ramen noodles in a pot. Boil water for the soup.
- 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.
- 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.
- Add the hot water, Weipa, and the previously dissolved miso. Bring to a boil.
- 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.
- I used a thick Chinese ramen noodles. Since thicker noodles are so filling, I recommend using them in miso ramen.
- "Meat & Miso Ramen"
https://cookpad.com/us/recipes/143417-garlicky-meat-miso-ramen
- "Chilled Salt-broth Ramen"
https://cookpad.com/us/recipes/143412-chilled-salt-broth-ramen
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