Crispy Cabbage Okonomiyaki & Miso Ramen Soup

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• coleslaw mix
  4 c
• cooking oil
  1 tbsp
• hoisin sauce
  1 tbsp
• katsu sauce
  2 tbsp
• kimchi
  1 c
• mayonnaise
  1 tbsp
• miso sauce concentrate
  1 unit
• pho stock concentrate
  1 unit
• ramen noodles
  2 packets
• salt
  1 tsp
• scallions
  2 stalks
• sesame seeds
  1 tbsp
• soy sauce
  1 tbsp
• tempura batter mix
  1 unit

🍳 Cookware

• large bowl
• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Thinly slice scallions and set aside. Drain and roughly chop kimchi . Coarsely dice coleslaw mix if pieces are large.

   scallions: 2 stalks, kimchi: 1 c, coleslaw mix: 2 c
2. 

   2

   In a large bowl , whisk tempura batter mix with ½ cup water until smooth. Fold in coleslaw mix and season with salt and black pepper .

   tempura batter mix: 1 unit, coleslaw mix: 2 c, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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

   ramen noodles: 2 packets, pho stock concentrate: 1 unit, miso sauce concentrate: 1 unit, hoisin sauce: 1 tbsp, soy sauce: 1 tbsp
4. 

   4

   Heat cooking oil and butter 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.

   cooking oil: 1 tbsp, butter: 1 tbsp
5. 

   5

   Divide cooked ramen noodles between serving bowls. Ladle hot miso broth over noodles.
6. 

   6

   Slice okonomiyaki into wedges and arrange on top of soup. Drizzle generously with katsu sauce and mayonnaise . Top with scallions, kimchi, and sesame seeds . Serve immediately.

   katsu sauce: 2 tbsp, mayonnaise: 1 tbsp, sesame seeds: 1 tbsp