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Sapporo-style miso ramen: a deeply savory, gut-friendly bowl that's aromatic and utterly comforting.
A rich and hearty bowl of ramen from Hokkaido, Japan. This version features a savory miso broth, stir-fried ground pork and vegetables, chewy noodles, and classic toppings like sweet corn and a pat of butter.
Serving size: 1 serving
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Sapporo-style miso ramen: a deeply savory, gut-friendly bowl that's aromatic and utterly comforting.
This american dish is perfect for dinner. With 679.05 calories and 28.39g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Miso Tare and Toppings (5 minutes). In a small bowl, whisk together the aka miso, shiro miso, sake, mirin, soy sauce, and sugar until a smooth paste forms. Set aside. Prepare your toppings: thinly slice the scallions, cut the butter into pats, and have the corn, menma, and nori ready.
Cook Aromatics and Pork (8 minutes). Heat the neutral oil and toasted sesame oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the ground pork and cook, breaking it up with a spoon, until fully browned and cooked through, about 5-6 minutes. Drain off any excess fat if desired.
Stir-fry Vegetables (3 minutes). Add the shredded napa cabbage and bean sprouts to the pot with the pork. Stir-fry for 2-3 minutes until the vegetables are slightly wilted but still have a bit of crunch.
Create the Broth (7 minutes). Pour the chicken broth into the pot and bring it to a gentle simmer. Once simmering, immediately reduce the heat to low to keep it hot. Place the prepared miso tare in a fine-mesh strainer and lower it into the broth. Use a spoon or whisk to gently press and dissolve the paste into the broth. This prevents clumps. Do not let the broth boil after adding the miso.
Cook the Noodles (3 minutes). While the broth is kept warm, bring a separate large pot of unsalted water to a rolling boil. Cook the fresh ramen noodles according to the package instructions, typically for 2-3 minutes, until al dente. Drain the noodles thoroughly, shaking off all excess water.
Assemble and Serve (4 minutes). Warm your serving bowls with hot water, then discard the water. Divide the drained noodles evenly among the four bowls. Ladle the hot miso broth with the pork and vegetables over the noodles. Arrange the toppings on each bowl: a mound of sweet corn, menma, a ramen egg (if using), and sliced scallions. Place a sheet of nori on the rim of the bowl. Finish with a pat of butter in the center and a sprinkle of toasted sesame seeds. Serve immediately while piping hot.
