Spicy Miso Ramen Using Sapporo Ichiban Instant Ramen

2 comments

1. Ingredients:

   Sapporo Ichiban instant miso ramen packet

   15g miso

   10g doubanjiang sauce

   3g Korean chili powder

   15g sesame oil

   650ml water

   1 bundle scallions

   2 cloves garlic

   80g sliced pork belly

   6 quail eggs

   La-yu (chili oil)

   1. Pour sesame oil into pan, chopped garlic, bring to boil in medium heat, lower heat & simmer ’til golden.

   2. Add doubanjiang sauce & miso, mix it up evenly.

   3. Add sliced pork belly, sauté for a bit.

   4. Add water & Korean chili powder. Bring to boil as you stir.

   5. Add noodles, immediately flip it over, simmer until you can break it apart (about 2 minutes).

   6. Add boiled quail eggs, simmer for 1 minute.

   7. Turn heat off & add powder packet, melt it.

   8. Put into a bowl in this order: noodles, pork belly, eggs, broth. Top off with chili oil & sliced scallions. Enjoy!

2. See, I love that you added uzura to your ramen. I wish I would see them more in Japanese restaurants in Colorado. But we’re nearly a desert of good Japanese food.