This quick and easy Miso Ramen uses instant noodles but we will show you how to make it more delicious. A large amount of vegetables and meat with the roughly chopped garlic clove make the ramen so delicious!
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
1 package Instant Ramen Noodles miso flavor 2-3 Pork Belly Slices 1 Garlic Clove large-size, chopped 80 g Cabbage Leaves 70 g Moyashi Bean Sprouts 1/4 tsp Doubanjiang chili bean paste 1/2 tsp Miso 1/2 tsp Soy Sauce 1/2 tsp Oyster Sauce Sesame Oil 400 ml Hot Water
Toppings
3 tbsp Boiled Corn Kernels 3 tbsp Spring Onion Leaves chopped
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s cut the vegetables. Slice the cabbage leaves into about 1cm or (0.4") strips.
- Cut the large garlic clove in half and crush it using the side of the knife. Remove the core and chop the garlic into fine pieces.
- Cut the pork loin slices into 4 to 6 equal pieces.
- Let’s saute the ingredients. Heat a little sesame oil in a pan. Then, arrange the pork slices into it.
- Flip them over.
- When the pork slices turn white, add the chopped garlic and a little more sesame oil. Stir and saute until aromatic. Turn off the burner to help avoid burning the next ingredients.
- Add the doubanjiang, chili bean paste and saute it to help bring out the spicy flavor.
- Add the miso and the soy sauce, and combine the mixture.
- Add the oyster sauce, mix and turn on the burner again. Stir and coat the pork slices with the sauce.
- Add the cabbage leaves, roughly mix the ingredients and saute until the cabbage softens.
- Add the moyashi bean sprouts.
- Drop the instant ramen into a large amount of boiling water.
- Continue sauteing the moyashi bean sprouts. When the vegetables are seasoned evenly, add 400ml (1.7 cups) of hot water.
- Add the package of soup base included with the noodles, dissolve it evenly and turn off the burner.
- Lightly stir the noodles with chopsticks. And they’re ready. Strain the noodles with a mesh stainer and remove the excess water thoroughly.
- Place the ramen into a bowl. Pour the broth over it and loosen up the noodles.
- Then, add the rest of the broth and place the vegetables and the meat onto the noodles.
- Finally, top with the corn and the chopped spring onion leaves.
Recipe Notes
Combining the attached soup base and the savory umami taste of the vegetables and meat will make the broth more delicious!
The cooking time depends on the type of noodles so adjust the timing to start cooking the ramen noodles to taste.
You can also use carrots, onions, bok choy or ground meat for this recipe.
Hi!
May you please share the images of all your condiments that you use for all the recipes you cook?
Thank you for sharing all these yummy food that we miss from your country.
We might not be able to get the ingredient photos quickly but we think sharing them on our SNS is a great idea. 🙂 Thank you for your feedback!
Thank you for sharing all your wonderful recipes with us.
Thank you for sharing all your recipes with us. I would really like to try to make the Melopan Bread and the delicious Pork Miso Ramen Noodles someday too.
Very glad to hear that! Hope you’ll enjoy the melonpan and miso ramen. 🙂