- Finely chop the ginger and garlic. Put the sesame oil, ginger and garlic in a pot and fry over low heat until fragrant.
- Add the ground pork and stir fry until it starts to crumble. Add the combined (A) ingredients and stir fry briefly until well combined, then remove from the pot.
- Add (B) to the same pot and bring to a boil, then add unsweetened soy milk and heat over low heat.
- Boil water in another pot, boil the bok choy, remove it, add the noodles to the same pot and boil according to the instructions on the packet.
- Add soy sauce and chili oil (if desired) to a bowl, pour in the rice, then top with the noodles, and garnish with bok choy.
- Enjoy!
- *After adding soy milk and heating over low heat, turn off the heat as it may become crumbly if left on.
*You can substitute ginger and garlic with commercially available tubes.
(As a guideline, use 5 cm of ginger and 3 cm of garlic.)
*Adjust the spiciness to your liking with chili oil
- *After adding soy milk and heating over low heat, turn off the heat as it may become crumbly if left on.
ingredients
Meat Miso:
1/2 pieces of Ginger
1/2 pieces of Garlic
1 tbsp Sesame Oil
100 g Minced Pork
A. 1 tbsp Alcohol
A. 1 tsp Doubanjiang (Spicy Bean Sauce)
A. 2 tsp Miso
Soup:
B. 200 mL Water
B. 1 tsp Chicken Stock Powder
200 mL Kikkoman® Unsweetened Soymilk
1 tsp Soy Sauce
1/2 tsp Chili Oil
1/2 bunch Bok Choy
1 pack Fresh Ramen Noodles
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE