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Miso Ramen
Serves 2 · About 30 min
Ground meat, bean sprouts and cabbage stir-fried, simmered in soup, and miso dissolved in. A rich ramen topped with corn and butter.
① Cut the vegetables→② Stir-fry the ground meat→③ Stir-fry the vegetables→④ Dissolve miso in the soup→⑤ Boil the noodles and serve
What to buy
Meat
Noodles (chilled)
Vegetables
Canned goods, dairy & seasonings
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How to make it
1
Cut the vegetables
- Cut the cabbage into 3–4 cm squares on a cutting board
- Put the bean sprouts in a colander, rinse quickly with water, and drain
- Slice the leek into 2–3 mm rounds from the end (thin rounds)
How to tell it's doneThe cabbage, bean sprouts and leek are set out separately.
2
Stir-fry the ground meat
- Heat 1 tbsp sesame oil in a deep frying pan or pot over medium heat
- Add 1 tsp each of garlic and ginger and the ground meat, and stir-fry while breaking it up with a spatula
How to tell it's doneThe ground meat is broken up and crumbly, with no red parts, all brown.
3
Stir-fry the vegetables
- Add the cabbage and bean sprouts and stir-fry, turning them over with a spatula
- Sprinkle with a pinch of pepper
How to tell it's doneThe cabbage is a little soft and the bean sprouts have shrunk to about half.
4
Add the soup and dissolve the miso
- Add 800 ml water and 1 tbsp chicken stock granules and turn to medium heat
- When it boils, turn to low heat. Put 4 tbsp miso in a ladle and dissolve it in the soup with cooking chopsticks
- Add 2 tsp soy sauce and 1 tsp sugar and mix
- Taste it. If it tastes weak, add miso 1 tsp at a time. Turn off the heat and put on the lid
How to tell it's doneNo lumps of miso are left, and the soup is the same brown all over.
Be carefulIf it boils hard after adding the miso, the aroma is lost. When reheating, stop just before it boils.
5
Boil the noodles and serve
- In another pot, bring 2 L water to a boil, loosen the noodles and add them. Boil for the time on the package
- While they boil, reheat the soup from step 4 on medium heat (until just before boiling)
- Drain the noodles in a colander and put 1 portion in each bowl
- Pour in half the soup and toppings for each, and top each with 2 tbsp corn, 10 g butter and the leek
ReadyEat 1 noodle: if there's no hard center, it's OK. When the butter starts to melt, it's ready to eat.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Too saltyHow salty it is depends on the type of miso. Add hot water 2 tbsp at a time and taste. Next time, start with 3 tbsp miso.
Water came out of the vegetables and the taste is weakThey were stir-fried too long in step 3. Next time, use medium-high heat for just 2 min. This time, add miso 1 tsp at a time.
The flavor is weakIt boiled after adding the miso in step 4. Next time, dissolve it on low heat.
The noodles got soggyYou boiled the noodles before reheating the soup. Next time, follow the order in step 5 and reheat while they boil.
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