Generic Curry Misokin
ID: 7785bc56...
This is a recipe that authentically recreates the curry flavor of the popular cup noodle 'Misokin' using everyday ingredients. The balance between the mellow white miso and spicy curry powder is exquisite, and the sweetness of the potatoes combined with the thickened soup clings perfectly to the flat noodles.
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🍳 Cooking Flow
Cut the cabbage, green onions, and potatoes, then knead the soy sauce into the ground pork and tear it into small pieces. → Combine water, white miso, 'Chuka-aji' (Chinese chicken bouillon), Ajinomoto, and garlic powder in a pot and bring to a boil. → Add the ingredients and pork to the soup, then stir in the lard, sugar, ground sesame seeds, curry powder, and black pepper, and simmer. → Thicken the soup with a potato starch slurry and pour over the boiled Chinese noodles. → Finish by drizzling with an appropriate amount of chili oil to add spice.
Cooking Steps
Brief Cooking Order
Cut the cabbage, green onions, and potatoes, then knead the soy sauce into the ground pork and tear it into small pieces. → Combine water, white miso, 'Chuka-aji' (Chinese chicken bouillon), Ajinomoto, and garlic powder in a pot and bring to a boil. → Add the ingredients and pork to the soup, then stir in the lard, sugar, ground sesame seeds, curry powder, and black pepper, and simmer. → Thicken the soup with a potato starch slurry and pour over the boiled Chinese noodles. → Finish by drizzling with an appropriate amount of chili oil to add spice.
Introduction
This is a recipe that authentically recreates the curry flavor of the popular cup noodle 'Misokin' using everyday ingredients. The balance between the mellow white miso and spicy curry powder is exquisite, and the sweetness of the potatoes combined with the thickened soup clings perfectly to the flat noodles.
Step 1
Roughly chop the cabbage (30g).
Step 2
Add soy sauce (2/3 tsp) to the ground pork (60g), knead, and tear by hand into small pieces to resemble the 'mystery meat' found in cup noodles.
Step 3
Cut the frozen French fries (35g) into bite-sized pieces and thinly slice the green onion (30g).
Step 4
Bring water (300cc) to a boil in a pot, then dissolve the white miso (1 tbsp + 1 tsp), Chuka-aji (1 tsp), Ajinomoto (7 dashes), and garlic powder (6 dashes).
Step 5
Add the prepared pork, cabbage, green onion, and potatoes to the boiling soup and simmer.
Ingredients List
Important Notes
💡 Cutting frozen French fries while they are still frozen and adding them to the soup prevents them from breaking apart, giving them a texture similar to cup noodles.
💡 Using Shinshu white miso (such as Yamabuki Miso) helps recreate the creamy, rich soup characteristic of original Misokin.
⚠️ To ensure the soup thickens properly, make sure to bring it back to a boil after adding the potato starch slurry.
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