Name: Spicy Miso Ramen
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 tbsp Sesame oil; 1 clove Garlic, minced; 1 Scallion, chopped; 1/4 tsp Ground black pepper; a pinch Salt; 800 ml Water; 1 tsp Powdered chicken stock, or vegetable stock; 1 tbsp Soy sauce; 1 tsp Tobanjan; 1 tsp Gochugaru; 5 oz Cabbage, chopped into bite-size pieces; 1/2 Carrot, small, finely sliced; 2 packet Fresh ramen noodles, 3 to 4 ounces per packet; 1 1/2 tbsp White miso paste, or awase miso paste; 2 Scallions, chopped

Method

6 steps. Tap one to mark it done.

To prepare the seasoned oil, mix the sesame oil, minced garlic, chopped scallion, ground black pepper, and salt in a small pot over low heat. Stir continuously for about 4 minutes, until the garlic and scallion start browning. Watch the pot closely as these ingredients burn easily.
When the garlic and scallion turn golden, shut off the heat and transfer the seasoned oil to a small glass bowl. Set it aside.
Pour the water into a medium pot and heat until boiling.
Stir in the powdered chicken stock, soy sauce, tobanjan, and gochugaru. Reduce the temperature to low to keep a gentle simmer, then add the cabbage and carrot. Put a lid on the pot and let it cook for 5 minutes.
Heat a separate pot of water until it boils, then add the fresh ramen noodles. Cook them according to the package directions or for 1 to 2 minutes. Strain the noodles and leave them in the colander.
Split the white miso paste between two bowls and pour the hot soup and vegetables over it. Place the fresh ramen noodles into the bowls, then spoon a bit of the prepared flavored oil over the top. Garnish with the remaining chopped scallions and serve.