Rich Miso Chicken Ramen — Sapporo Miso Ramen
Hokkaido's signature ramen, thick wavy noodles in a rich red miso and chicken broth topped with corn, butter, bean sprouts, ground pork, and a knob of Hokkaido butter.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves and grate 2 tsp fresh ginger. Slice 4 scallion stalks. Have 120g corn kernels, 120g bean sprouts, 30g butter, 2 sheets nori halved, and 2 tsp sesame seeds ready.
Bloom
Heat 2 tbsp sesame oil in a large saucepan over medium-high heat. Add garlic and ginger, cook 30 seconds until fragrant. Add 200g ground pork and 2 tsp toban djan, break up meat, cook 4–5 minutes until browned and cooked through.
Build
Pour in 1200ml chicken stock and bring to a simmer over medium heat. Whisk in 6 tbsp red miso and 2 tbsp white miso until fully dissolved. Taste for saltiness and savouriness; do not boil after adding miso. Keep at a gentle simmer.
Boil
While broth simmers, cook 300g fresh ramen noodles in a separate pot of boiling water 2–3 minutes until just tender. Drain well in a colander.
Saute
Heat a dry pan over medium-high heat. Add 120g bean sprouts, stir-fry 1–2 minutes until just wilted but still crisp.
Plate
Divide hot noodles between two warmed deep bowls. Ladle hot miso broth and pork over noodles. Top with corn, bean sprouts, and scallion. Set a knob of butter directly on the broth in each bowl, arrange nori, scatter sesame seeds. Serve immediately.
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