as desired (probably about 1/2 kamaboko fish cake, 3 wiener sausages, or 1/2 piece of fish sausage)
Instant beef soup stock (Gamchimi) (or dashida)
15 g (1.5 pouches)
Soy milk or milk
3 tablespoons (50 ml)
Sesame oil or Ra-yu
A small amount
Boil the Chinese noodles for about 1 minute and drain. If using shirataki noodles, rub with salt, rinse, and drain.
Roughly chop the cabbage and cut the ◎ ingredients into bite-sizes. Rinse the bean sprouts.
Add water and instant beef stock to a pot and bring to a boil. After it boils, add cabbage, bean sprouts, ◎ ingredients in that order and boil. If you are using shirataki noodles, add now.
When the vegetables have softened, add Chinese noodles and stir to untangle. Add soy milk (or milk), sesame oil (or Ra-yu spicy chili oil), and black pepper. It's done.
In this photo, I added an egg and chives for a finishing touch.
Here I used shirataki noodles. They're healthy and they don't get soggy like regular noodles. They'll be okay even if you let them sit a little while.
The gamchimi beef stock I used comes in small pouches, so it's easy to use. There's about 1 heaping tablespoon in each 10 g pouch.
Story Behind this Recipe
This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.
Adding soy milk (or milk) at the end makes the soup taste milder. I make the soup on the strong side because I put a lot of vegetables, but you can adjust the taste to your liking. You can add anything you have in your refrigerator, and you can arrange the toppings any way you like.