Ingredients:
- 1 tsp vegetable oil
- 1 clove garlic, minced
- 1 tsp minced fresh ginger
- 2 oz. ground pork
- 5 oz. bean sprouts, rinsed
- 4 oz. cabbage, chopped
- 2 oz. carrot, cut into thin strips
- 4 cups warm water
- 2 tsp chicken bouillon powder
- 1 tsp sugar
- 2 tsp soy sauce
- 4 Tbsp miso paste
- 2 Chukamen noodles
- 1/2 tsp sesame oil
Preparation:
Heat vegetable oil in a large skillet or a wok. Add minced ginger and garlic in the skillet and saute pork on medium heat until done. Add carrot, bean sprouts, and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet. Season with chicken bouillon powder, sugar, and soy sauce and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil at last. Stop the heat. In the meantime, boil lots of water in a large pot. Put Chukamen noodles in the boiling water and cook for a few minutes, or boil noodles, following the package instruction. Drain the noodles and serve into two noodle bowls. Pour hot miso soup over the noodles with ingredients on top.
