Sapporo-Style Miso Ramen
85% authentic · Japanese
A hearty and robust miso ramen variation originating from Sapporo, known for its rich, buttery broth often enhanced with corn and bean sprouts.
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Ingredients
- Pork or chicken broth8 cups
- Miso paste (red)3/4 cup
- Butter4 tbsp
- Garlic, minced2 tbsp
- Ginger, minced1 tbsp
- Sake1/4 cup
- Mirin2 tbsp
- Ground pork1/2 lb
- Bean sprouts2 cups
- Sweet corn kernels (canned or frozen)1 cup
- Ramen noodles4 servings
- Scallions, chopped1/4 cup
- Chashu pork slices (optional)4-8 slices
Steps
- 1
In a large pot, sauté ground pork with minced garlic and ginger until browned. Drain excess fat.
- 2
Add pork or chicken broth, sake, and mirin to the pot. Bring to a simmer.
- 3
In a separate bowl, mix miso paste with a ladleful of the hot broth to create a smooth paste. Stir this mixture back into the main pot. Add 2 tbsp of butter.
- 4
Keep the broth at a gentle simmer; do not boil vigorously after adding miso. Stir in corn kernels.
- 5
Blanch bean sprouts briefly in boiling water, then drain.
- 6
Cook ramen noodles according to package directions. Drain.
- 7
Ladle the miso broth into serving bowls. Add the cooked noodles.
- 8
Top with blanched bean sprouts, chashu pork (if using), remaining 2 tbsp of butter, and chopped scallions.
