Miso Ramen Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1tsp Garlic, 2 clove Ginger Root, 2 tsp *Bok Choy, raw-shreaded, 0.5 cup *Bean sprouts, 1.5 cup Cabbage, chinese (pak-choi), raw, 0.128 head Carrots, raw, 1 large (7-1/4" to 8-1/2" long) Water, tap, 4 cup (8 fl oz) Granulated Sugar, 2 tsp Miso 2 tbspSoy sauce 1 tbsp *Beef Bullion (2 cubes), 2 serving Ground Pork, 230 grams Ramen noodles, 3 serving
1. In a large skillet or a wok add minced ginger and garlic in the skillet and saute pork on medium heat until done.
2. Add carrot, bean sprouts, bok choy and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet.
3. 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.
4. Add sesame oil at last. Stop the heat. In the meantime, boil lots of water in a large pot. Put noodles in the boiling water and cook for a few minutes, or boil noodles, following the package instruction. Drain the noodles and serve into four noodle bowls.
5. Pour hot miso soup over the noodles with ingredients on top.
Serving Size: makes 4 servings
2. Add carrot, bean sprouts, bok choy and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet.
3. 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.
4. Add sesame oil at last. Stop the heat. In the meantime, boil lots of water in a large pot. Put noodles in the boiling water and cook for a few minutes, or boil noodles, following the package instruction. Drain the noodles and serve into four noodle bowls.
5. Pour hot miso soup over the noodles with ingredients on top.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 326.9
- Total Fat: 13.4 g
- Cholesterol: 23.5 mg
- Sodium: 831.8 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 1.1 g
- Protein: 10.3 g
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