---
title: Crispy Cabbage Okonomiyaki & Miso Ramen Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-cabbage-okonomiyaki-and-miso-ramen-soup-68dbe58c90f853057639a282
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Soy
  - Wheat
  - Sesame
  - Eggs
  - Milk
tags:
  - Veggie
  - Easy Prep
rating: 4.0
rating_count: 917
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: Many loved the unique Japanese flavors, though some found it overly salty or too many conflicting tastes.
  - theme: Ease of prep
    text: Most found it surprisingly easy and quick to make, despite initial concerns about complexity.
image: "https://images.recipes.furrysalamander.com/Japanese%20Recipes/crispy-cabbage-okonomiyaki-miso-ramen-soup.avif"
---
Wash and dry all produce. Thinly slice @scallions{2%stalks} and set aside. Drain and roughly chop @kimchi{1%cup}. Coarsely dice @coleslaw mix{2%cups} if pieces are large.

In a #large bowl{}, whisk @tempura batter mix{1%unit} with ½ cup water until smooth. Fold in @coleslaw mix{2%cups} and season with @salt{1%tsp} and @black pepper{1%tsp}.

Bring a #medium pot{} of water to a boil. Add @ramen noodles{2%packets} and cook according to package directions ~{3%minutes}. Drain and set aside. In the same pot, combine @pho stock concentrate{1%unit} with 2 cups water, @miso sauce concentrate{1%unit}, @hoisin sauce{1%tbsp}, and @soy sauce{1%tbsp}. Whisk until dissolved and keep warm over low heat.

Heat @cooking oil{1%tbsp} and @butter{1%tbsp} in a #large pan{} over medium heat. Pour half the cabbage batter into the pan, spreading it into a round pancake. Cook until the bottom is golden and edges start to set ~{2%minutes}. Cover pan with a plate; carefully flip pancake onto plate. Add another drizzle of cooking oil to pan; return pancake to pan and cook until cooked through ~{2%minutes} (lower heat if browning too quickly!). Repeat with remaining batter.

Divide cooked ramen noodles between serving bowls. Ladle hot miso broth over noodles.

Slice okonomiyaki into wedges and arrange on top of soup. Drizzle generously with @katsu sauce{2%tbsp} and @mayonnaise{1%tbsp}. Top with scallions, kimchi, and @sesame seeds{1%tbsp}. Serve immediately.