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. Make sure everything is mixed and cooked well.
Add ingredients for the soup to the water boiled in Step 1. Mix thoroughly and dissolve. When all condiments are dissolved and brought to a boil, the soup is finished.
Boil plenty of water for the noodles in a pot. When it's boiling, pour a decent amount into a deep ramen dish to warm it up. While doing so, boil the noodles.
Drain the ramen dish, and spread the chopped chrysanthemum greens on the bottom. Place the noodles on top, and pour in the soup gently. Top with meat and miso.
Top with chrysanthemum greens and white sesame seeds (whole or grained) to serve. It's healthy because more greens are hidden beneath the noodles. It's a delicious way of eating up lots of veggies.
You can use udon noodles instead of ramen, and top with eggs instead of meat and miso to serve for lunch. I dunked freshly cooked rice into the leftover soup and mixed them together. It tasted great.
I used the creamy version of Skippy's peanut butter time, but the super chunky one also tastes great.
Story Behind this Recipe
My mother-in-law was going to put chrysanthemum greens to waste again, and sesame paste was kind of expensive, and I wanted to make something using stuff at home... then my husband muttered "dan dan noodles", so here it is. He said it's better than the ones he had in a restaurant!
I used chrysanthemum greens because we had a bunch that were close to its best-by date. I recommend it anyway because it was nice and crispy. If you're using bok-choy or spinach, microwave them first. Boil water for the noodles while you're making the soup to cut down on time.