Miso Ramen

When you cook Sapporo Ichiban, following the official recipe might be safe. But you can try this recipe if you consider trying Japanese home cooking.

Ingredients

(for 2 servings)

• 2 packs of instant ramen (I used RAOH this time. Sapporo Ichiban might be Ichiban!)
• 200g Chinese cabbage
• 40g carrot
• 200g thinly sliced pork belly
• 1 tbsp vegetable oil
• 2 tbsp mirin
• 1 tsp chicken flavour bouillon powder
• 2 tbsp miso
• 2 tbsp butter
• 500 mL water
• black pepper for seasoning
• 2 Onsen Tamago (eggs)

Instructions

1. Prepare Onsen Tamago. See the link to check the recipe.
2. Cut the Chinese cabbage leaves into bite-size length. Cut the carrot into thin rectangle slices. Cut the sliced pork into bite-size length.
3. Grease vegetable oil to a saucepan to heat. Add the sliced pork to stir-fry over medium-high heat.
4. When the pork is half cooked, add the vegetables to stir-fry over high heat.
5. Add the water, the chicken flavour bouillon powder, the mirin and the soup attached to the instant ramen to heat until it comes to a boil.
6. Add miso and ramen soup to the pan to dissolve.
7. Add the instant noodles and keep cooking for 3 mins.
8. Serve in a ramen bowl and add an egg.