"MISO RAMEN RECIPE

By RoketJSquerl

Ingredients

• For the miso tare:
• 2 cup napa cabbage, shredded or finely chopped
• 1/3 cup carrots, peeled and cut into thin strips (julienned)
• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 tbsp ginger, peeled and finely chopped
• 3 scallions, finely chopped
• 2 packages/squares dry ramen noodles (egg noodles)
• 4 cups chicken stock
• 2 boiled eggs or soy pickled eggs
• 1 tsp tobanjan (Korean chili bean sauce)
• 1/4 cup red miso paste
• 2 tbsp sake
• 3 tbsp mirin
• 1 tsp sesame oil

Details

Servings 2
Preparation time 10mins
Cooking time 15mins
Adapted from pickledplum.com

Preparation

Step 1

Instructions
- Bring a medium size pot of water to boil.
- Mix the ingredients for the miso tare in a bowl and set aside.
- Heat up chicken stock.
- In a medium size pan over high heat, add oil, garlic and ginger and cook for 1 minute.
- Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
- When water is boiling, add ramen noodles and cook and follow instructions according to package (usually about 3 minutes). Drain and set aside.
- In a soup bowl, divide miso tare evenly (2 tbsp each).
- Divide ramen noodles evenly and add chicken stock (2 cups each bowl).
- Stir well, top with scallions, cabbage and carrots, and pickled eggs. Serve miso ramen immediately.

Instructions