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Niboshi Miso Ramen
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1
Slice the onion thinly.
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onion
1/4
0:44
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6 tips
1
油はラードなど動物性の油を使うとよりコクが出る
2
豚バラ肉を炒めてラードを抽出してもOK
3
インスタントラーメンを作る時にも香味油を作ると風味が豊かになる
4
もやしなどの水分が多い野菜を使う場合は、スープが薄まる可能性があるため、味見をして塩や醤油で味を調節する
5
おすすめトッピングとして、混合節の削り粉、バター、刻みニンニクなど
6
ガツンとダイレクトに煮干しの香りを味わいたい場合は、香味油で野菜を炒めずに、最後に香味油を加える。
1
Slice the onion thinly.
onion 1/4
0:44
2
Tear the cabbage into bite-sized pieces.
0:58
3
Slice the green onion into thin rounds.
1:20
4
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.
1:51
5
In the same pan with the residual oil, saute the onion and cabbage over medium heat and season with salt and pepper.
2:59
6
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.
3:34
7
Cook the Chinese noodles in a separate pot.
4:34
8
Drain the noodles.
4:57
9
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.
5:09
10
Top with black pepper, the crispy niboshi, and sliced green onion.
5:28
1
Step 1
Slice the onion thinly.
onion
1/4
2
Step 2
Tear the cabbage into bite-sized pieces.
cabbage
60g
3
Step 3
Slice the green onion into thin rounds.
green onion
to taste
4
Step 4
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.
niboshi (dried sardines)
5-6 pieces
lard
2 tablespoons
5
Step 5
In the same pan with the residual oil, saute the onion and cabbage over medium heat and season with salt and pepper.
onion
1/4
cabbage
60g
salt
about 1% of vegetable weight
pepper
to taste
6
Step 6
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.
water
400cc
chicken bouillon
2 teaspoons
white miso
35g
red miso
15g
mentsuyu
1 teaspoons
7
Step 7
Cook the Chinese noodles in a separate pot.
Chinese noodles
1 serving
8
Step 8
Drain the noodles.
Chinese noodles
1 serving
9
Step 9
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.
lard
2 tablespoons
Chinese noodles
1 serving
10
Step 10
Top with black pepper, the crispy niboshi, and sliced green onion.
green onion
to taste
niboshi (dried sardines)
5-6 pieces
pepper
to taste
fish powder
to taste
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