1 pound lean ground beef
1 clove garlic, minced
1 (15 ounce) can ramen noodles
1 large tomato, diced
1 box Japanese-style miso soup mix
1 cup water
1/2 cup olive oil
1/2 cup chopped fresh parsley
1 cream cheese, softened
salt and pepper to taste
In a large skillet, season with garlic and saute for 15 more minutes. Remove from skillet and stir in pasta. Put aside about 1/2 cup filling, about 1/2 cup broth and pasta.
In a large saucepan with enough water to cover, add broth mixture, tomatoes, miso soup, water, olive oil and oil; bring to a boil over medium heat. Cover saucepan and slow cooker over medium (250 liter) heat, cook 30 minutes.
After 30 minutes, undist in preheated Jugel pot. Add cream cheese, salt, pepper and remaining 1/2 cup filling. Simmer at medium heat for 5 minutes, stirring constantly. Fold cream cheese into cream cheese mixture before serving.
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