Crispy Cabbage Okonomiyaki & Miso Ramen Soup
with Kimchi, Katsu Sauce & Sesame Seeds
- Soy
- Wheat
- Sesame
- Eggs
- Milk
East-meets-comfort fusion! Crispy tempura cabbage pancakes meet soul-warming miso ramen in this spectacular mashup. Golden pancakes with crunchy exterior, tender interior pair with silky noodles in deeply umami broth kissed with hoisin and soy. Tangy kimchi adds fermented funk while creamy katsu sauce creates flavor fireworks. Ready in under 30 minutes - weeknight warrior with weekend vibes!
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Pho Stock Concentrate
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Wheat, Eggs, Milk)
1 unit
Kimchi
2 unit
Scallions
4 ounce
Coleslaw Mix
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Once water is boiling, add ramen noodles to pot. Cook, stirring, until just tender, 1-2 minutes.
-
Drain and rinse thoroughly under cold water, at least 30 seconds. TIP: Reserve pot for step 5.
- In a large bowl, whisk together tempura mix, ½ cup cold water (1 cup for 4 servings), and ½ tsp salt (1 tsp for 4) until smooth. Add coleslaw mix and toss until well coated.
-
Heat 1 TBSP oil and 1 TBSP butter (2 TBSP each for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add batter and spread evenly. (For 4, cook in two batches using 1 TBSP oil per batch.) Cook, covered, until bottom is golden, 2-3 minutes.
-
Flip pancake using a plate; add a drizzle of oil to pan. Return pancake to pan and cook until cooked through, 1-2 minutes more. Transfer to a cutting board.
-
Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites and cook, stirring, 30 seconds.
-
Stir in 3 cups water (6 cups for 4 servings), miso stock concentrates, pho stock concentrate, soy sauce, and hoisin sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
