Homemade Miso Ramen

• 2 packages Store-bought ramen noodles
• 1 Vegetables (cabbage, bean sprouts etc.)
• 1 dash, (to taste) Sesame oil
• 2 small thumbtip-sized pieces Garlic (finely chopped)
• 1 clove Ginger (finely chopped)
• 1/2 tsp Doubanjiang
• 100 grams Ground pork
• 800 ml Water
• 1 tbsp each Chinese soup stock, sake
• 1/2 heaping teaspoon Salt
• 1 heaping tablespoon Sugar
• 5 cm worth Carrots if you have them, grated onions
• 3 tbsp Miso
• 1 Pepper and/or sesame seeds
• 1 Char siu, seasoned bamboo shoots, etc.
• 1 chili sesame oil (ra-yu), green onions, seasoned eggs, and nori seaweed

1. Boil water in two pots, one for the soup and one for the noodles.
2. Cut the assorted vegetables into bite-sized pieces.
3. Prepare the toppings.
4. Heat sesame oil in a wok and saute the garlic, ginger, and doubanjiang.
5. Once fragrant, add the meat and saute over strong heat.
6. Add boiling water after lightly sauteing the meat, add the seasoning ingredients, and bring to a simmer again.
7. This is the soup for your ramen.
8. In the other pot, use a sieve to quickly boil the bean sprouts in the water that will be used for the noodles.
9. Next, boil the noodles in the same pot.
10. While the noodles are boiling, lightly saute the vegetables over high heat.
11. Season with salt and pepper.
12. Drain the water once the noodles have boiled, place the noodles in a bowl, and pour in the soup from Step 2.
13. Place the vegetables and seasonings on top and serve.

ramen noodles, vegetables, sesame oil, garlic, clove ginger, doubanjiang, ground pork, water, chinese soup stock, salt, sugar, carrots, pepper, siu, chili sesame oil

Taken from cookpad.com/us/recipes/153380-homemade-miso-ramen (may not work)