Crispy Cabbage Okonomiyaki & Miso Ramen Soup

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• coleslaw mix
  8 oz
• cooking oil
  2.667 tbsp
• hoisin sauce
  4 tbsp
• katsu sauce
  1/2 c
• kimchi
  2 unit
• mayonnaise
  4 tbsp
• miso sauce
  4 unit
• other
• pho stock concentrate
  2 unit
• ramen noodles
  9 oz
• salt
  4 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• tempura batter mix
  164 g

🍳 Cookware

• large pan
• cutting board
• soup

1. 

   1

   Combine katsu sauce , soy sauce , pho stock concentrate , sesame seeds , miso sauce , mayonnaise , tempura batter mix , kimchi , scallions , coleslaw mix , hoisin sauce , ramen noodles , salt , cooking oil , butter , and black pepper to prepare a creamy broth and batter. In a large pan , cover with a plate, carefully flip the **pancake** onto the plate, add another drizzle of oil, return the pancake to the pan, and cook until done through, 1-2 minutes more (lower heat if browning too quickly). Transfer to a cutting board and serve with the soup. Enjoy the crispy okonomiyaki with the soup , adding other vegetables like chopped cabbage as desired.

   katsu sauce: 1/2 c, soy sauce: 4 tbsp, pho stock concentrate: 2 unit, sesame seeds: 2 tbsp, miso sauce: 4 unit, mayonnaise: 4 tbsp, tempura batter mix: 164 g, kimchi: 2 unit, scallions: 4 unit, coleslaw mix: 8 oz, hoisin sauce: 4 tbsp, ramen noodles: 9 oz, salt: 4 tsp, cooking oil: 2.667 tbsp, butter: 2 tbsp, black pepper, other