Savory Nabe-Style Ramen
Savory Nabe-Style Ramen
A cozy, one-pot ramen
A Taste of Japan
This ramen is inspired by Japanese home-style nabé cooking, where ingredients are simmered together in one pot to create a comforting, well-balanced bowl. Cabbage, green onion (negi), and enoki mushrooms are everyday vegetables in Japanese cooking, often added to ramen and hot pots for their natural sweetness and light texture.
Starting the broth with garlic, sesame oil, and a touch of doubanjiang adds a gentle spicy kick and depth, while pork belly and sausage make the bowl hearty and satisfying. It’s an easy, flexible way to enjoy ramen at home, perfect for adding extra vegetables and sharing straight from the pot.
Serves: 1
Cook Time: 10 minutes
Ingredients
- 1 pack Sapporo Ichiban (Original or Miso)
- 1 cup cabbage, roughly chopped
- 1 cup chives, cut into 1½–2 inch pieces
- 2 stalks green onion, sliced into large pieces
- ½ pack enoki mushrooms, trimmed and separated
- 1 sausage, sliced
- 5 slices pork belly
- 1 tbsp sesame oil
- ½ tsp minced garlic
- 1 tsp doubanjiang
- 3½ tbsp cooking sake
- 2 cups water
Directions
Black Garlic Oil (Mayu) Preparation
STEP
Roughly chop the cabbage and slice the green onion into large pieces. Trim the enoki mushrooms and separate them into small clusters. Cut the chives into 1½–2 inch lengths.
STEP
In a clay pot or medium pot, heat the sesame oil over medium heat. Add the garlic and doubanjiang, and sauté until fragrant.
STEP
Add the cooking sake and water, then bring to a gentle simmer.
STEP
Stir in the miso paste, making sure it dissolves into the broth.
STEP
Add the cabbage, enoki mushrooms, sausage, and pork belly. Cook until the ingredients are just tender.
STEP
Add the included soup packet and stir to combine.
STEP
Add the noodles and chives, and cook for about 3 minutes until the noodles are cooked.
STEP
Serve hot and enjoy straight from the pot.
