Niboshi Miso Ramen

Slice the onion thinly.

Tear the cabbage into bite-sized pieces.

Slice the green onion into thin rounds.

In a frying pan, heat 2 tablespoons of lard with the niboshi and saute slowly over low heat to make a fragrant niboshi oil. When the niboshi turn crisp, transfer the oil and niboshi to separate containers.

In the same pan with the residual oil, saute the onion and cabbage over medium heat and season with salt and pepper.

Add 400 ml water, 2 teaspoons chicken bouillon, 35 g white miso, 15 g red miso, and 1 teaspoon mentsuyu to the sauteed vegetables. Dissolve the miso completely.

Cook the Chinese noodles in a separate pot.

Drain the noodles.

Pour the niboshi oil into a serving bowl, add half the broth and stir to combine. Add the noodles, then top with the rest of the broth and the vegetables.

Top with black pepper, the crispy niboshi, and sliced green onion.