Miso Ramen
Ingredients (for 2 servings)
4 Tablespoons of Miso Ramen Soup Base
1/2 pound of Fresh Ramen Noodle (buy at the oriental grocery)
Your favorite toppings
4 slices of Chashu pork (sliced)
1 bulb of scallion (sliced)
1/2 can of corn
4 sheets of seaweed snack
*Sodium per serving (Miso) – 1,800mg Approximately 900mg if you don’t finish the soup
4 Tablespoons of Miso Ramen Soup Base
1/2 pound of Fresh Ramen Noodle (buy at the oriental grocery)
Your favorite toppings
4 slices of Chashu pork (sliced)
1 bulb of scallion (sliced)
1/2 can of corn
4 sheets of seaweed snack
*Sodium per serving (Miso) – 1,800mg
Approximately 900mg if you don’t finish the soup
Cooking Instruction
1. Wash and dry the vegetables. Slice the pork and scallion. Transfer 1/2 of canned corn to a small bowl, set aside.
2. Prepare the broth, Add 4 Tablespoons of Miso Ramen Soup Base into bowls
3. Add 1 1/2 cups of boiled water into two bowls. Mix well. Cover the bowls to keep broth warm.
4. Fill a medium pot with water, bring the high heat to boil, Add noodles. cook 3-4 minutes, or until tender.
* See How to cook ramen noodles
5. Drain thoroughly, shake the strainer to remove moisture from the noodle as much as you can.
6. Add cooked noodles into bowls. Topped with the pork, scallion, corn & seaweed snacks.
1. Wash and dry the vegetables. Slice the pork and scallion. Transfer 1/2 of canned corn to a small bowl, set aside.
2. Prepare the broth, Add 4 Tablespoons of Miso Ramen Soup Base into bowls
3. Add 1 1/2 cups of boiled water into two bowls. Mix well. Cover the bowls to keep broth warm.
4. Fill a medium pot with water, bring the high heat to boil, Add noodles. cook 3-4 minutes, or until tender.
* See How to cook ramen noodles
5. Drain thoroughly, shake the strainer to remove moisture from the noodle as much as you can.
6. Add cooked noodles into bowls. Topped with the pork, scallion, corn & seaweed snacks.