I craved Miso Ramen today, OR, more precisely, I craved a Japanese Instant Ramen called ‘サッポロ一番’ (Sapporo Ichiban) Miso Ramen. It is almost impossible for me to find it where I live, so I cooked this super quick and easy Miso Ramen. It was actually not bad at all.

Makes

1 Serving

Ingredients

1 serving Ramen Noodles
80g thinly sliced Pork
1 Cabbage Leaf *about 80g
4cm Carrot
1/4 cup Corn Kernels
1/2 teaspoon Sesame Oil
300ml Chicken Stock *OR 300ml Water and 1 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon grated Garlic
1/2 teaspoon grated Ginger
1/2 teaspoon Toban Djan (Chilli Bean Sauce)
1 & 1/2 tablespoons Miso *I recommend to use a mix of White & Red
*Note: You need to alter the amount of Miso depending on the saltiness of Miso that you use.
Finely chopped Spring Onion

Method
  1. Cut Cabbage and Carrot into thin strips. Finely chop up Spring Onion. Cut thinly sliced Pork into bite-size pieces. Prepare everything before you start cooking.
  2. Heat Sesame Oil in a saucepan over medium heat, add Carrot and Cabbage, and stir for a minute. Add Pork and stir until Pork changes colour.
  3. Add Corn Kernels, Chicken Stock, Garlic, Ginger and Toban Djan (Chilli Bean Sauce), and bring to the boil. When the vegetables are cooked, add 1 tablespoon Miso. Taste the soup, and add extra Miso as required. I added 1 & 1/2 tablespoons.
  4. Meanwhile, cook Ramen Noodles in boiling water according to the instruction of the package.
  5. Place some soup in a serving bowl. When Ramen Noodles are cooked, drain, and place in the serving bowl. Pour the remaining soup over the Noodles, and enjoy immediately.