Shred the Chinese cabbage into 0.5 mm thick. Remove stems from the shimeji mushrooms and separate them one by one. Chop the mizuna greens into 5 cm lengths.
Pour the sesame oil in a heated frying pan. Add the ground pork, all the ☆ ingredients and stir-fry until the colour of the pork changes. I forgot to take a picture of the pork by itself.
Then add the vegetables except for the mizuna greens, and continue stir-frying until the edges of the Chinese cabbage turn transparent.
When the edges of the Chinese cabbage turn transparent, and the shimeji mushrooms are coated with the oil, add the mizuna greens. Stir-fry briefly, and you're done.
Put them on top of your favourite ramen noodles, and enjoy.
Story Behind this Recipe
I wanted to cook ramen noodles! but I didn't have bean sprouts and I didn't have char siu pork, either, so I tried cooking up the ingredients I had in my fridge.
Adjust the amount of salt and Chinese chicken stock depending on the amount of vegetables. For miso ramen noodles, when you stir-fry the ground meat, add doubanjiang and make it spicy. Stir fry and season your dish while tasting, so it doesn't turn out too salty for you. You can use any kinds of vegetables!