Ingredients

The following ingredients have 2 Servings
  • 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)
  • 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

Instruction

  • Mix the ingredients for the miso tare in a bowl and set aside.
  • In a medium size pot, heat up chicken stock.
  • In a separate pot, bring about 6 cups of water to boil.
  • In a medium size pan over high heat, add oil and garlic and cook for 1 minute.
  • Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
  • When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
  • Divide miso tare evenly between 2 bowls (about 2 tablespoons each).
  • Add ramen noodles and chicken stock to the bowls.
  • Stir well and top with scallions, cabbage, carrots and pickled eggs. Serve hot.