Steps

1. Slice 1 cucumber into rounds. [Tip!] If you slice the cucumber slightly diagonally, it won't roll around easily, making it more stable to cut.
   🕒 07:44
2. Rehydrate 3g of dried wakame in water.
   🕒 09:10
3. Shred 4 surimi (crab sticks) and place them in a bowl.
   🕒 10:16
4. Add the rehydrated wakame and sliced cucumber to the surimi in the bowl, then add [A] Aji-Shio (seasoned salt) 7 dashes, [A] vinegar 1 tbsp, [A] sesame oil 1 tsp, [A] sugar 2/3 tsp, and mix well.
   🕒 11:19
5. Julienne 50g of carrot.
   🕒 14:26
6. Shred 50-60g of cabbage.
   🕒 15:53
7. Cut 25g of garlic chives into 3-4cm lengths.
   🕒 16:09
8. Heat 1 tbsp of sesame oil in a frying pan, add 120g of ground pork, and stir-fry.
   🕒 16:52
9. Once the ground meat is cooked through, add the julienned carrot, shredded cabbage, cut garlic chives, 100g of bean sprouts, and 50-60g of frozen corn, and stir-fry together.
   🕒 17:31
10. To the stir-fried ingredients, add 700cc of water, 4 tbsp of miso, 1 tbsp of chicken stock powder, 2 tsp of sugar, and 3 dashes of black pepper, and bring to a boil. [Tip!] School lunch miso ramen is on the sweeter side, so adjusting with sugar will make it more authentic.
    🕒 18:03
11. Heat 2 portions of yakisoba noodles in the microwave for about 2 and a half minutes to loosen them.
    🕒 21:15
12. Place the warmed yakisoba noodles in a bowl and pour plenty of warm miso ramen soup over them.
    🕒 21:34
13. Serve with the completed aemono (dressed side dish) and milk to create a school lunch-style menu.
    🕒 22:08