Pork Miso Ramen
https://cookingwithdog.com/recipe/miso-ramen/
Servings
1person
Cook Time
15minutes
Servings
1person
Cook Time
15minutes
Ingredients
Toppings
  • 3 tbsp Boiled Corn Kernels
  • 3 tbsp Spring Onion Leaveschopped
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let’s cut the vegetables. Slice the cabbage leaves into about 1cm or (0.4") strips.
    		 Let’s cut the vegetables. Slice the cabbage leaves into about 1cm or (0.4″) strips.
  2. 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 large garlic clove in half and crush it using the side of the knife. Remove the core and chop the garlic into fine pieces.
  3. Cut the pork loin slices into 4 to 6 equal pieces.
    		 Cut the pork loin slices into 4 to 6 equal pieces.
  4. Let’s saute the ingredients. Heat a little sesame oil in a pan. Then, arrange the pork slices into it.
    		 Let’s saute the ingredients. Heat a little sesame oil in a pan. Then, arrange the pork slices into it.
  5. Flip them over.
    		 Flip them over.
  6. 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.
    		 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.
  7. Add the doubanjiang, chili bean paste and saute it to help bring out the spicy flavor.
    		 Add the doubanjiang, chili bean paste and saute it to help bring out the spicy flavor.
  8. Add the miso and the soy sauce, and combine the mixture.
    		 Add the miso and the soy sauce, and combine the mixture.
  9. Add the oyster sauce, mix and turn on the burner again. Stir and coat the pork slices with the sauce.
    		 Add the oyster sauce, mix and turn on the burner again. Stir and coat the pork slices with the sauce.
  10. Add the cabbage leaves, roughly mix the ingredients and saute until the cabbage softens.
    		 Add the cabbage leaves, roughly mix the ingredients and saute until the cabbage softens.
  11. Add the moyashi bean sprouts.
    		 Add the moyashi bean sprouts.
  12. Drop the instant ramen into a large amount of boiling water.
    		 Drop the instant ramen into a large amount of boiling water.
  13. Continue sauteing the moyashi bean sprouts. When the vegetables are seasoned evenly, add 400ml (1.7 cups) of hot water.
    		 Continue sauteing the moyashi bean sprouts. When the vegetables are seasoned evenly, add 400ml (1.7 cups) of hot water.
  14. Add the package of soup base included with the noodles, dissolve it evenly and turn off the burner.
    		 Add the package of soup base included with the noodles, dissolve it evenly and turn off the burner.
  15. Lightly stir the noodles with chopsticks. And they’re ready. Strain the noodles with a mesh stainer and remove the excess water thoroughly.
    		 Lightly stir the noodles with chopsticks. And they’re ready. Strain the noodles with a mesh stainer and remove the excess water thoroughly.
  16. Place the ramen into a bowl. Pour the broth over it and loosen up the noodles.
    		 Place the ramen into a bowl. Pour the broth over it and loosen up the noodles.
  17. Then, add the rest of the broth and place the vegetables and the meat onto the noodles.
    		 Then, add the rest of the broth and place the vegetables and the meat onto the noodles.
  18. Finally, top with the corn and the chopped spring onion leaves.
    		 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.