Sapporo Miso Ramen (Hokkaido-Style Rich Miso Broth Ramen with Pork)
Sapporo miso ramen was born in Hokkaido's capital as a way to warm up against brutal northern winters, and everything about the bowl reflects that purpose. The broth starts with chicken stock fortified with a generous amount of miso paste, giving it a thick, opaque body and a deep fermented savoriness. Ground pork, cabbage, and bean sprouts are stir-fried in a wok before being added to the broth, which picks up smoky wok flavor in the process. Sweet corn kernels and a pat of butter melt into the surface, adding richness that feels earned rather than excessive. The noodles are thick and curly, engineered to trap the heavy broth in every coil. Garlic and chili oil variations are common in Sapporo's ramen shops.
Adjust Servings
Instructions
- 1
Mince garlic and ginger, then sauté in oil until fragrant.
- 2
Add ground pork and cook until fully browned.
- 3
Add cabbage and bean sprouts, stir-fry on high heat briefly.
- 4
Pour in chicken broth, bring to a boil, then dissolve miso paste into the broth.
- 5
Cook noodles separately, place in a bowl, and ladle broth over them.
- 6
Top with corn kernels and a pat of butter to finish.
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Nutrition (per serving)
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