Ramen in Soup 301kcal / per person

recipes

category Soup/NoodlesSee the Related Food Category Page
recipe number 01203
cooking time 30 minutes
comment The soup for ramen tends to contain a high amount of sodium. In this recipe, the quantity of the soup is half of the regular ramen soup. It is a new variety of ramen with sautéed pork and lots of vegetables that you can enjoy with the dipping sauce-style soup.
image Chew well the noodles and the sautéed crunchy vegetables together.
Cooked Chinese noodles 300 g
(A) Water 2 cup
(A) Instant chicken soup 1 g
(A) Light soy sauce 2 tsp
(A) Salt a little less than 1/4 tsp
Lean pork leg, thinly sliced 40 g
Cabbage 70 g
Carrot 20 g
Chinese chives 50 g
Dried jelly ear mushrooms 1 g
Canned corn 40 g
Salt 0.4 g
Pepper to taste
Oil 1/2 tsp

Cut the pork and the cabbage into bite-sized pieces. Slice the carrot into 2-cm rectangles (tanzaku-giri).

Cut the Chinese chives crosswise into 2-cm pieces. Rehydrate the dried jelly ear mushrooms in water and cut them into 5-mm strips. Drain the corn.

Blanch the Chinese noodles briefly in boiling water while stirring to prevent sticking and drain in a colander. For the soup, bring the (A) water to a boil in a small pan. Season with the instant chicken soup, light soy sauce and salt.

Heat the oil in a frying pan and add the ingredients in the following order: the pork, the carrot, the cabbage, the jelly ear mushrooms, and the Chinese chive. Sauté and salt and pepper to taste. Place the noodles in a bowl and pour in the soup. Place the sautéed meat and vegetables on the noodles and top with the corn.

technique You can use any vegetables kicking around the kitchen. But definitely use fragrant and nutritious Chinese chive, which is the key to deliciousness in this dish.
  1. Cut the pork and the cabbage into bite-sized pieces. Slice the carrot into 2-cm rectangles (tanzaku-giri).
  2. Cut the Chinese chives crosswise into 2-cm pieces. Rehydrate the dried jelly ear mushrooms in water and cut them into 5-mm strips. Drain the corn.
  3. Blanch the Chinese noodles briefly in boiling water while stirring to prevent sticking and drain in a colander. For the soup, bring the (A) water to a boil in a small pan. Season with the instant chicken soup, light soy sauce and salt.
  4. Heat the oil in a frying pan and add the ingredients in the following order: the pork, the carrot, the cabbage, the jelly ear mushrooms, and the Chinese chive. Sauté and salt and pepper to taste. Place the noodles in a bowl and pour in the soup. Place the sautéed meat and vegetables on the noodles and top with the corn.