Sapporo-Style Miso Ramen

1. 1
   prep · ~7 min

   Prepare soft-boiled eggs.

   1.Bring a saucepan of water to a gentle boil using medium heat.

   2.Carefully lower 4 eggs into the water with a spoon.

   3.Boil exactly 6 minutes and 30 seconds for a jammy yolk.

   4.Immediately transfer eggs to an ice bath and let cool completely before peeling.

   TIPUse eggs straight from the fridge — the temperature shock helps the shells release cleanly.
2. 2
   prep · ~10 min

   Prep toppings and aromatics.

   1.Thinly slice green onions.

   2.Mince garlic and grate ginger.

   3.Slice pork belly into 1/4-inch thick rounds.

   4.Cut chicken breast into bite-sized pieces.
3. 3
   boil · ~2 min

   Blanch bean sprouts and corn.

   1.Bring a small pot of water to a boil.

   2.Drop in bean sprouts and blanch for 30 seconds, then scoop out and drain.

   3.Add corn kernels to the same water and cook for 1 minute, then drain.

   TIPBlanching the sprouts removes the raw, grassy taste and keeps them crunchy.
4. 4
   saute · ~8 min

   Cook the pork belly.

   1.Heat a skillet over medium heat with no oil.

   2.Lay pork belly slices in a single layer and cook until golden and crisp (3-4 min per side).

   3.Transfer to a paper towel-lined plate to drain excess fat.

   4.Reserve a tablespoon of rendered pork fat in the skillet.

   TIPStart pork in a cold pan to render the fat slowly — you get crispier edges.
5. 5
   saute · ~6 min

   Sauté the chicken and aromatics.

   1.Add sesame oil and the reserved pork fat to a stockpot over medium heat.

   2.Sauté chicken pieces until lightly browned on the outside (4-5 min).

   3.Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
6. 6
   simmer · ~15 min

   Build the miso soup base.

   1.Pour 6 cups of water into the pot with the chicken and aromatics.

   2.Bring to a gentle simmer, then lower the heat so it barely bubbles.

   3.Ladle a cup of warm broth into a bowl and whisk in white miso paste until completely dissolved.

   4.Pour the miso mixture back into the pot. Do not let the soup boil after miso is added.

   5.Stir in soy sauce, sake, 0.25 tsp salt, and white pepper. Simmer 10 minutes.

   TIPNever boil miso — high heat kills its delicate fermented flavor and makes the broth grainy.
7. 7
   boil · ~2 min

   Cook ramen noodles.

   1.Bring a large pot of water to a rolling boil.

   2.Add fresh ramen noodles and cook 60-90 seconds until al dente.

   3.Stir gently to prevent sticking, then drain thoroughly.

   TIPUndercook the noodles by 10 seconds — they continue to soften in the hot broth.
8. 8
   assemble · ~3 min

   Assemble each bowl.

   1.Divide cooked noodles evenly among 4 large ramen bowls.

   2.Ladle the hot miso soup generously over the noodles.

   3.Top each bowl with slices of crispy pork belly, chicken pieces, blanched bean sprouts, and corn.

   4.Place a halved soft-boiled egg on one side.

   5.Scatter sliced green onion over the top and float a pat of butter in the center.

   TIPWarm the bowls with hot water before assembling — the ramen stays hot longer at the table.
9. 9
   serve

   Serve immediately.

   Bring the bowls to the table piping hot. Stir the melting butter into the broth and noodles just before eating.

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