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Quick and easy miso ramen
Making real miso ramen is multi-step process that involves ingredients that aren't always available outside Asia. In this quick and easy recipe, spinach, pork and seaweeds were added to a pack of instant ramen to make a delicious one bowl meal.
Course
Snack
Cuisine
Asian Fusion
Prep Time
2
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
7
minutes
minutes
Servings
1
person
Author
Connie Veneracion
Ingredients
1
pack
instant ramen
1
teaspoon
sesame seed oil
50
grams
thinly sliced pork
(you can always add more for a meatier noodle soup)
1
small handful
spinach leaves
1
teaspoon
miso paste
ogonori
or your preferred seaweed, rehydrated in hot water (optional but recommended)
Instructions
Boil a cup and a half of water in a small sauce pan.
Drop in the noodles and cook for about four minutes.
While the noodles cook, in a small frying pan, heat the sesame seed oil.
Cook the pork in the hot oil, stirring to separate the thin slices.
Tear off the packet of seasoning that came with the noodles, and sprinkle half of the contents on the pork.
Dump the pork and spinach leaves into the sauce pan with the noodles, and allow everything to simmer until the spinach leaves are wilted.
Take a quarter cup of the liquid from the sauce pan, pour into a small bowl and stir in the miso paste until dissolved.
Pour the diluted miso paste into the sauce pan and stir.
Taste the broth. If bland, sprinkle in some (or all) of the remaining instant ramen seasoning.
Stir in the rehydrated seaweed and serve.