Sapporo Miso Ramen (Hokkaido-Style Rich Miso Broth Ramen with Pork)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Thick, wavy noodles sit under a heap of stir-fried ground pork, cabbage and bean sprouts, finished Sapporo-style with corn and a pat of butter melting into the miso broth.
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The miso goes in once the broth has stopped boiling hard, and it is not brought back to a rolling boil afterward.
Ingredients
Instructions
- 1
Mince 3 garlic cloves and 10g ginger, then saute in oil over medium heat for 1 minute until fragrant.
- 2
Add 150g ground pork and stir-fry over medium-high heat for 3 to 4 minutes until fully browned and the fat renders out.
- 3
Add 100g cabbage cut into bite-sized pieces and 100g bean sprouts.
Stir-fry over high heat for 1 to 2 minutes to keep them crisp.
- 4
Pour in 800ml chicken stock and bring to a boil.
Reduce to low heat. Dissolve 4 tbsp miso paste in a ladle of hot broth, then stir into the pot. Do not bring back to a boil, as boiling miso disperses its aroma.
- 5
Cook 200g ramen noodles separately in boiling water according to the package.
Place in bowls and ladle the miso broth generously over them.
- 6
Top with 80g corn kernels and place 20g butter in the center.
As the butter melts into the hot broth, it adds a rich nuttiness.
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