Miso Ramen – ミソ ラーメン


  • 1 cup Napa cabbage (shredded or finely chopped)
  • 1/3 cup carrots (peeled and cut into thin strips)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (finely chopped)
  • 3 scallions (finely chopped)
  • 2 packages dry or fresh ramen noodles, or egg noodles
  • 4 cups low sodium chicken stock
  • 2 boiled eggs (optional)

For the miso tare:

  • 1/2 teaspoon tobanjan (Korean chili bean sauce) optional)
  • 1 teaspoon ginger (peeled and grated)
  • 1/4 cup red, white, or awase miso paste (I use awase miso )
  • 2 tablespoons cooking sake
  • 2 tablespoons mirin
  • 1/2 teaspoon sesame oil


  • combine the ingredients for the miso tare in a very bowl and put aside.
  • in a very medium size pot, heat up stock.
  • in a very separate pot, motivate half dozen cups of water to boil.
  • in a very medium size pan over high heat, add oil and garlic and cook for one minute.
  • Add cabbage and carrots and cook for two minutes till carrots ar tender however still yielding a crunch. Set aside.
  • once water is boiling, add ramen noodles and cook and follow directions on the package (usually regarding three minutes). Drain and put aside.
  • Divide miso tare equally between a pair of bowls (about a pair of tablespoons each).
  • Add ramen noodles and stock to the bowls.
  • Stir well and prime with scallions, cabbage, carrots and preserved eggs. Serve hot.

source http://recipetocooking.blogspot.com/2019/03/miso-ramen.html

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