This time, I used Maruchan salt-flavored ramen noodles.
Peel the potatoes and carrots, and cut into chunks.
Cut the onions and cabbage in half vertically with the stems still attached.
Cut the sausages in half at a diagonal.
Add water for the soup, vegetables, sausages and soup base, and turn on the heat.
After the vegetables have softened, take it out of the pot, cut the stems of the cabbage and onion, and cut the cabbage into easy-to-eat sizes.
Add the noodles into the soup used to boil the ingredients, transfer with the soup into a bowl, and add the ingredients.
Story Behind this Recipe
This "Maruchan salt-flavored ramen" pot-au-feu style ramen made with lots of vegetables with the flavor of chicken. This has a western-style taste that goes well with grainy mustard; you can enjoy lots of vegetables and noodles♪.
Boil the cabbage and onions with the stems attached so that they cook through with a nice shape, and cut the stems off afterwards. Please be careful not to let the potatoes etc. fall apart when you boil them. It is more effective to bevel them. I recommend using block bacon in place of the sausages.