Recreate the nostalgic school lunch miso ramen at home! With Ryuji's ingenuity, it's finished with a gentle, vegetable-rich flavor. Experience that excitement from back then once more with easy ingredients and simple steps. Please try this nutritious menu that both adults and children will love.
Ingredients
Main Ingredients (2 servings)
- Yakisoba noodles 2 portions
- Ground pork 120g
- Frozen corn 50-60g
- Carrot 50g
- Cabbage 50-60g
- Bean sprouts 100g
- Garlic chives 25g
- Cucumber 1
- Dried wakame 3g
- Surimi (crab sticks) 4
Seasonings
- Sesame oil 1 tbsp
- Miso 4 tbsp
- Chicken stock powder 1 tbsp
- Sugar 2 tsp
- Black pepper 3 dashes
- [A] Aji-Shio (seasoned salt) 7 dashes
- [A] Vinegar 1 tbsp
- [A] Sesame oil 1 tsp
- [A] Sugar 2/3 tsp
Steps
- 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.
- Rehydrate 3g of dried wakame in water.
- Shred 4 surimi (crab sticks) and place them in a bowl.
- 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.
- Julienne 50g of carrot.
- Shred 50-60g of cabbage.
- Cut 25g of garlic chives into 3-4cm lengths.
- Heat 1 tbsp of sesame oil in a frying pan, add 120g of ground pork, and stir-fry.
- 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.
- 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.
- Heat 2 portions of yakisoba noodles in the microwave for about 2 and a half minutes to loosen them.
- Place the warmed yakisoba noodles in a bowl and pour plenty of warm miso ramen soup over them.
- Serve with the completed aemono (dressed side dish) and milk to create a school lunch-style menu.
Amazon 🏆️ Chef's Recommendations 6点
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