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鍋（味噌ラーメン鍋）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Miso ramen (bag noodles) : 1 bag
豚バラ肉 : 200g
shimeji mushrooms : 100～150g
木綿豆腐 : 1丁(350g)
キムチ : 180g
にんにく : 2片
(A) salt and pepper : 少々
(A) Sesame oil : 大さじ1
水 : 500cc
しょうゆ : 大さじ1/2
小ネギ : 適量
いりごま : 適量
ラー油 : 適量

Time required

20minutes

Procedure

1) prepare 02:38
Remove the stalks from the shimeji mushrooms and peel the garlic cloves.
Cut the firm tofu into 12 equal parts, and cut the pork belly into 4-5 cm wide pieces with scissors.
2) stir fry 03:38
Put the pork belly in a frying pan, add (A) and the grated garlic, mix the whole before turning on the heat, turn on the heat, and when the whole is fried, add the kimchi and fry further.
When the kimchi has boiled down, move it to one side and turn off the heat.
3) simmer 05:19
Add the tofu to 2 and add the mushrooms while loosening them.
Add water, soy sauce, and miso ramen (bag noodles) soup, turn on the heat, and simmer for 4 to 5 minutes.
Break the miso ramen noodles (bag noodles) in half and add them.
4) 仕上げる 07:24
3に小ネギ、いりごま、味噌ラーメン(袋麺)に付属のスパイス、ラー油を加えたら完成。

Point

・Mushrooms can be anything you like.
・ Silken tofu may be used instead of cotton tofu.
・It is recommended to use a frying pan because the earthenware pot tends to break easily.
・If you put the noodles in first, they will stretch out, so be careful.
・By adding noodles as an ingredient instead of finishing, the noodles absorb the soup stock of the ingredients, so you can feel the strong umami.
・We also recommend dropping the egg and mixing it with the noodles.