NOTHING BEATS THE TASTE
A HERITAGE WE CAN BE PROUD OF...
Miso broth, a key part of Japanese cuisine, was introduced from China by Buddhist monks around the 6th century. Over time, it became a staple, especially among samurai during the Kamakura period.
INGREDIENTS
2 Tbsp Oil
230g Ground Pork, cubed
170g Mushrooms, thinly sliced or whole
½ Cup Onion, minced
4 Garlic Cloves, minced
1 Tbsp Ginger, grated
3 Tbsp IMANA Gourmet Miso Flavoured Soup powder
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Chilli, diced
2 packs Dry Ramen Noodles, plain
1 Cup Sweet Corn
3 Eggs, soft-boiled and halved
6 Cups IMANA Chicken Flavoured Stock Cube, already mixed
Green Onions, thinly sliced, for garnish
METHOD
Heat a pot over medium heat. Lightly grease and add the pork. Cook for 4 - 5 minutes. Transfer to a bowl and set aside.
In a pan, add oil and mushrooms. Cook for 5 minutes, until golden and tender. Add in the onion, garlic, and ginger and cook for 2 - 3 minutes.
Stir in IMANA Gourmet Miso Flavoured Soup, soy sauce, rice vinegar and chilli. Add the IMANA Chicken Flavoured Stock Cube and bring to a boil. Lower the heat and simmer for 20 minutes.
Bring the broth back to a boil, and add the noodles. Cook according to packet instructions.
Stir in the cooked meat and corn.
Add ramen into a bowl and top each serving with 1 soft-boiled egg.
