Rich Miso Ramen with Spring Cabbage
Rich Miso Ramen with Spring Cabbage

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rich miso ramen with spring cabbage. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Rich Miso Ramen with Spring Cabbage is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Rich Miso Ramen with Spring Cabbage is something that I’ve loved my entire life.

This miso ramen soup tastes much better than the soup base that comes with the package. As a result, you get a rich and intensely savory bowl of miso ramen that will greatly satisfy your cravings. Stir fry pork belly (or bacon), napa cabbage, etc as toppings.

To begin with this particular 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 it.

The ingredients needed to make Rich Miso Ramen with Spring Cabbage:
  1. Take 1 packet Chinese style noodles
  2. Prepare 3 leaves Cabbage
  3. Take 50 grams Pork offcuts
  4. Make ready 400 ml Water
  5. Take 1 tsp Weipa
  6. Prepare 1 tbsp each, or 2 tablespoons Red, white, or awase miso
  7. Take 1/2 tsp Doubanjiang
  8. Get 1 tsp Garlic (grated)
  9. Prepare 1 heaping tablespoon Lard
  10. Make ready 1 Ra-yu
  11. Make ready 1 Japanese leek, minced

Garnish with cabbage, corn, and butter. Ramen is a traditional Japanese dish of broth and wheat noodles Onion, garlic and green onion for aromatics. Spinach, carrots, mushrooms, and Napa cabbage for Topping ramen with a soft-boiled egg is traditional, and adds just the right savory flavor from the creamy yolk. Spicy Miso Ramen with Chili Roasted Salmon (or Tofu) & Bok Choy.

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

You'll accent its flavor with our custom ramen noodles. Topped with pan-roasted salmon fillets and highlighted with a rich dark miso broth, this dish takes the sea's bounty and uses it to make something incredible. Tonight's ramen gets its deep flavor from lightly sweet barley miso and dulse—a red seaweed—smoked and dried over wood. Spicy sautéed red cabbage and mushrooms make for a tender complement to the springy fresh ramen noodles. To round it all out, we're topping each bowl.

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