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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.
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.
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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.
This japanese recipe takes 60 minutes to prepare and yields 4 servings. At 675.86 calories per serving with 28.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add 1-2 tablespoons of doubanjiang (spicy fermented broad bean paste) with the garlic and ginger. Serve with a drizzle of la-yu (Japanese chili oil).
Replace the pork with crumbled firm tofu or sautéed mushrooms (shiitake, king oyster). Use a high-quality vegetable or kombu-shiitake dashi instead of chicken broth. Omit the butter or use a vegan alternative.
Add other classic ramen toppings like slices of chashu pork, narutomaki (fish cake), or blanched spinach.
Unpasteurized miso is a fermented food rich in beneficial bacteria (probiotics) that can help support a healthy gut microbiome and improve digestion.
The ground pork and optional ramen egg provide high-quality protein, which is essential for building and repairing tissues, including muscle.
The carbohydrates from the ramen noodles offer a significant source of energy to fuel your body and brain throughout the day.
Ingredients like cabbage, ginger, garlic, and scallions contribute essential vitamins and minerals, including Vitamin K, Vitamin C, and manganese.
A single serving of this ramen contains approximately 750-850 calories, depending on the specific ingredients and optional toppings used. The butter, pork, and noodles are the main calorie contributors.
It can be part of a balanced diet. It offers protein from the pork, probiotics from the miso, and vitamins from the vegetables. However, it is typically high in sodium and fat, so it's best enjoyed in moderation. You can reduce sodium by using low-sodium broth and soy sauce.
Yes, absolutely. Substitute the ground pork with sautéed mushrooms, crumbled firm tofu, or edamame. Replace the chicken broth with a flavorful vegetable broth or a traditional Japanese dashi made from kombu (kelp) and shiitake mushrooms.
Red miso is fermented longer, giving it a saltier, more robust, and pungent flavor. White miso is fermented for a shorter period and is milder and slightly sweet. Using both creates a complex, balanced flavor profile in the broth.
Boiling miso can alter its flavor, making it less aromatic and sometimes gritty. It also destroys the beneficial live probiotic cultures present in unpasteurized miso. Keeping it at a gentle simmer preserves both its taste and health benefits.
Yes. The broth (without the miso added) and the pork/vegetable mixture can be made up to 2 days in advance and refrigerated. The toppings like sliced scallions and ramen eggs can also be prepped ahead. When ready to serve, reheat the broth, dissolve in the miso, cook the noodles, and assemble.