214 E. 10th St., New York, NY 10003
nr. Second Ave.


  • 1 tsp vegetable oil
  • 1 clove garlic, minced
  • 1 tsp minced fresh ginger
  • 2 oz. ground chicken
  • 5 oz. bean sprouts, rinsed
  • 4 oz. cabbage, chopped
  • 2 oz. carrot, cut into thin strips
  • 4 cups warm water
  • 2 tsp chicken bouillon powder
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 4 Tbsp miso paste
  • 2 Chukamen (raw Chinese noodles)
  • 1/2 tsp sesame oil


Heat vegetable oil in a large skillet or a wok. Add minced ginger and garlic in the skillet and saute pork on medium heat until done. Add carrot, bean sprouts, and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet. Season with chicken bouillon powder, sugar, and soy sauce and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil at last. Stop the heat. In the meantime, boil lots of water in a large pot. Put Chukamen noodles in the boiling water and cook for a few minutes, or boil noodles, following the package instruction. Drain the noodles and serve into two noodle bowls. Pour hot miso soup over the noodles with ingredients on top.

Photos by Natalia Grosso

© 2009| domiciliomagazine | All Rights Reserved


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