Roughly chop the cabbage. Mince the garlic and leek. Boil the water for the ramen noodles in a pot. Boil water for the soup.
Combine the miso types and dissolve in a small amount of water. Begin boiling the ramen noodles. Warm a bowl and set it aside.
Use the water being boiled for the soup.
Heat a wok and put in the lard. Cook the garlic and doubanjiang, then add the pork. Once the meat has changed color, add the cabbage and continue cooking.
Add the hot water, Weipa, and the previously dissolved miso. Bring to a boil.
Once the noodles have finished boiling, strain and place in a bowl. Pour over the soup from Step 4 and add the toppings. Optionally top with leek, ra-yu, or ground sesame seeds.
I used a thick Chinese ramen noodles. Since thicker noodles are so filling, I recommend using them in miso ramen.
"Meat & Miso Ramen" (Recipe ID: 1758492)
"Chilled Salt-broth Ramen" (Recipe ID: 627934)
Story Behind this Recipe
This is a standard recipe in our home.
You'll use part of the soup water. If you don't have red miso, use country-style miso. After adding the miso, don't let it boil for too long. Since spring cabbage cooks quickly, add it after the ramen has finished boiling and the soup is prepared.