Miso Ramen (Hot Cook Automatic Cooker)
みそラーメン【ホットクック】 · Miso Ramen
By Aoi, licensed nutritionist · From a Japanese elementary school lunch menu
Miso ramen, the hearty noodle soup that Sapporo in Hokkaido made famous, is a school-lunch favorite: the mild, slightly sweet miso broth wins over even children who are wary of vegetables. This version is built for the Hot Cook automatic cooker, so the vegetables and pork stir-fry, the broth simmers and the noodles cook all in one pot with almost no watching. Rinsing the fresh noodles before they go in washes off the excess starch so the soup stays clear instead of turning thick, and you can choose a shorter or longer final cook depending on whether your family likes the noodles firm or soft.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese elementary school, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 111 gfresh ramen noodlesFresh Chinese-style wheat noodles sold refrigerated in Japan for ramen and stir-fried noodles. Substitute: Dried ramen noodles (discard the seasoning packet) or thin spaghetti.
- 8.9 gcarrot
- 22.2 gcabbage
- 16.7 gbean sprouts
- 8.9 ggarlic chives (nira)Flat-leaved chives with a mild garlic flavor, sold in bunches at Asian markets. Substitute: Scallion greens with a little minced garlic.
- 8.9 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 11.1 gwhole kernel corn (canned or frozen)
- 33.3 gground pork
- 222 gwater
Seasonings
- 2.1 gsesame oil
- 0.5 ggarlic paste (tube)Grated garlic sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh garlic for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated garlic in the same amount. 1 teaspoon of paste is about 5 g.
- 11.1 gmisoFermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
- 0.8 gchicken stock powder (Chinese-style)Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- 4.4 gsoy sauce
- 0.3 gsugar
About the Japanese ingredients in this recipe
- fresh ramen noodles (生中華めん)
- Fresh Chinese-style wheat noodles sold refrigerated in Japan for ramen and stir-fried noodles. Substitute: Dried ramen noodles (discard the seasoning packet) or thin spaghetti.
- garlic chives (nira) (にら)
- Flat-leaved chives with a mild garlic flavor, sold in bunches at Asian markets. Substitute: Scallion greens with a little minced garlic.
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- garlic paste (tube) (にんにくチューブ)
- Grated garlic sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh garlic for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated garlic in the same amount. 1 teaspoon of paste is about 5 g.
- miso (みそ)
- Fermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
- chicken stock powder (Chinese-style) (鶏ガラスープの素)
- Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
Directions
- 1
Cut the carrot into thin strips, the cabbage into rough 2 cm pieces, the garlic chives into 3 cm lengths, and the green onion into thin half-moons.
- 2
Add the sesame oil to the inner pot, then add the carrot, cabbage, bean sprouts, garlic chives, green onion, and ground pork. Select [Manual → Stir-fry] and cook for 5 minutes.
- 3
Add the drained corn, garlic paste, miso, water, chicken stock powder, soy sauce, and sugar. Select [Manual → Simmer → Stir] and cook for 3 minutes.
- 4
Rinse the noodles under running lukewarm water, changing the water 3 times and handling them gently so they don't break apart.
- 5
Add the noodles from step 4 to the pot from step 3, loosening them as you go. Select [Manual → Simmer → Stir] and cook for 2 minutes if you like the noodles firm, or 3 minutes if you like them soft.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 417.3 kcal | 834.6 kcal | 417.3 kcal |
| Protein | 18.3 g | 36.6 g | 18.3 g |
| Fat | 10.1 g | 20.1 g | 10.1 g |
| Carbohydrates | 70.7 g | 141.3 g | 70.7 g |
| Fiber | 8.1 g | 16.2 g | 8.1 g |
| Salt equivalent | 3.2 g | 6.3 g | 3.2 g |
| Calcium | 57.6 mg | 115.2 mg | 57.6 mg |
| Iron | 1.7 mg | 3.3 mg | 1.7 mg |
| Potassium | 707 mg | 1413.9 mg | 707 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 417.3 kcal | 18.3 g | 10.1 g | 70.7 g | 8.1 g | 3.2 g | 57.6 mg | 1.7 mg | 707 mg |
| 1 adult serving | 834.6 kcal | 36.6 g | 20.1 g | 141.3 g | 16.2 g | 6.3 g | 115.2 mg | 3.3 mg | 1413.9 mg |
Values are per serving (1.5× the Japanese elementary-school portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
