- 2
- 10 mins
- 15 mins
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
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