Miso Ramen – ミソ ラーメン

Ingredients

• 1 cup Napa cabbage (shredded or finely chopped)
• 1/3 cup carrots (peeled and cut into thin strips)
• 1 tablespoon vegetable oil
• 2 cloves garlic (finely chopped)
• 3 scallions (finely chopped)
• 2 packages dry or fresh ramen noodles, or egg noodles
• 4 cups low sodium chicken stock
• 2 boiled eggs (optional)

For the miso tare:

• 1/2 teaspoon tobanjan (Korean chili bean sauce) optional)
• 1 teaspoon ginger (peeled and grated)
• 1/4 cup red, white, or awase miso paste (I use awase miso )
• 2 tablespoons cooking sake
• 2 tablespoons mirin
• 1/2 teaspoon sesame oil

Instructions

• combine the ingredients for the miso tare in a very bowl and put aside.

• in a very medium size pot, heat up stock.

• in a very separate pot, motivate half dozen cups of water to boil.

• in a very medium size pan over high heat, add oil and garlic and cook for one minute.

• Add cabbage and carrots and cook for two minutes till carrots ar tender however still yielding a crunch. Set aside.

• once water is boiling, add ramen noodles and cook and follow directions on the package (usually regarding three minutes). Drain and put aside.

• Divide miso tare equally between a pair of bowls (about a pair of tablespoons each).

• Add ramen noodles and stock to the bowls.

• Stir well and prime with scallions, cabbage, carrots and preserved eggs. Serve hot.