Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s cut the vegetables.
Slice the cabbage leaves into about 1cm or half inch strips.
Cut the large garlic clove in half
and crush it using the side of the knife.
Remove the core
and chop the garlic into fine pieces.
Next, cut the pork loin slices into 4 to 6 equal pieces.
Now, let’s saute the ingredients.
Heat a little sesame oil in a pan.
Then, arrange the pork slices into it.
Flip them over.
When the pork slices turn white,
add the chopped garlic
and a little more sesame oil.
Stir and saute until aromatic.
Turn off the burner to help avoid burning the next ingredients.
Add the doubanjiang, chili bean paste
and saute it to help bring out the spicy flavor.
Then, add the miso
and the soy sauce,
and combine the mixture.
Now, add the oyster sauce,
mix
and turn on the burner again.
Stir and coat the pork slices with the sauce.
Now, add the cabbage leaves,
roughly mix the ingredients
and saute until the cabbage softens.
Then, add the moyashi bean sprouts.
Now, drop the instant ramen into a large amount of boiling water.
Continue sauteing the moyashi bean sprouts.
When the vegetables are seasoned evenly,
add 400ml or 1.7 cups of hot water.
Add the package of soup base included with the noodles,
dissolve it evenly and turn off the burner.
Now, lightly stir the noodles with chopsticks.
And they’re ready.
Strain the noodles with a mesh stainer
and remove the excess water thoroughly.
Place the ramen into a bowl.
Pour the broth over it and loosen up the noodles.
Then, add the rest of the broth
and place the vegetables and the meat onto the noodles.
Finally, top with the corn
and the chopped spring onion leaves.
Combining the attached soup base
and the savory umami taste of the vegetables and meat
will make the broth more delicious!
The cooking time depends on the type of noodles
so adjust the timing to start cooking the ramen noodles to taste.
You can also use carrots, onions, bok choy
or ground meat for this recipe.
Good luck in the kitchen.