Miso Ramen 1 tsp vegetable oil 1 clove garlic, minced 1 tsp minced fresh ginger 2 oz ground pork 5 oz bean sprouts, rinsed 4 oz cabbage, chopped 2 oz carrot, cut into thin strips 4 cups warm water 2 tsp chicken bouillon powder 1 tsp sugar 2 tsp soy sauce 4 tbs miso paste 2 Chukamen noodles 1/2 tsp sesame oil Heat vegetable oil in a large skillet or a wok. Add minced ginger and garlic in the skillet and saute pork on medium heat until done. Add carrot, bean sprouts, and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet.
Season with chicken bouillon powder, sugar, and soy sauce and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil at last. Stop the heat. In the meantime, boil lots of water in a large pot.
Put Chukamen noodles in the boiling water and cook for a few minutes, or boil noodles, following the package instruction. Drain the noodles and serve into two noodle bowls. Pour hot miso soup over the noodles with ingredients on top. Makes 2 servings :yourock: