Vegetable Miso Ramen

Steps

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1. 1
   Place three stock cubes in cold water and heat over medium heat.
   ▶ ≈0:15
2. 2
   Once the broth heats up, add soy sauce, sake, and mirin, stir well, then reduce to low heat and simmer for 5-8 minutes.
   ▶ ≈0:30
3. 3
   Cut pork belly slices into thirds, season with salt, white pepper, and sake, rub together until well coated, then refrigerate.
   ▶ ≈0:53
4. 4
   Rinse and soak dried wood ear mushrooms until softened; cut cabbage into chunks; slice carrot; separate scallion whites from greens; mince garlic.
   ▶ ≈1:27
5. 5
   Once the broth is ready, dissolve red miso into it using a spoon and keep warm on low heat.
   ▶ ≈3:34
6. 6
   Heat oil in a pan over medium heat, add pork slices and stir-fry until cooked through and slightly browned, then set aside.
   ▶ ≈4:04
7. 7
   Add more oil to the pan, then stir-fry cabbage stem, carrot, scallion whites, and minced garlic until fragrant.
   ▶ ≈4:30
8. 8
   Add a spoonful of broth, then add wood ear mushrooms, cabbage, and bean sprouts in sequence, stirring gently.
   ▶ ≈4:43
9. 9
   When vegetables are nearly cooked, add white pepper, return the pork to the pan, toss together, then add scallion greens.
   ▶ ≈5:20
10. 10
    Transfer two-thirds of the stir-fried vegetables to a plate, keep one-third in the pan, pour in the broth and simmer for 5 minutes to infuse flavors.
    ▶ ≈5:45
11. 11
    Cook noodles in hot water for about 2 minutes, drain, and arrange in the bottom of a bowl.
    ▶ ≈6:06
12. 12
    Pour the miso broth over the noodles and top with the reserved stir-fried vegetables and pork to serve.
    ▶ ≈6:28