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1
While you're boiling water for the soup, add all ingredients for the meat and miso topping into a heated frying pan and stir-fry.
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2
Make sure everything is mixed and cooked well.
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3
Add ingredients for the soup to the water boiled in Step 1.
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4
Mix thoroughly and dissolve.
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5
When all condiments are dissolved and brought to a boil, the soup is finished.
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6
Boil plenty of water for the noodles in a pot.
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7
When it's boiling, pour a decent amount into a deep ramen dish to warm it up.
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8
While doing so, boil the noodles.
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9
Drain the ramen dish, and spread the chopped chrysanthemum greens on the bottom.
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10
Place the noodles on top, and pour in the soup gently.
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11
Top with meat and miso.
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12
Top with chrysanthemum greens and white sesame seeds (whole or grained) to serve.
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13
It's healthy because more greens are hidden beneath the noodles.
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14
It's a delicious way of eating up lots of veggies.
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15
You can use udon noodles instead of ramen, and top with eggs instead of meat and miso to serve for lunch.
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16
I dunked freshly cooked rice into the leftover soup and mixed them together.
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17
It tasted great.
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18
I used the creamy version of Skippy's peanut butter time, but the super chunky one also tastes great.
