📝 About This Recipe
Hailing from the snow-swept northern island of Hokkaido, Sapporo Ramen is the ultimate comfort food, famous for its rich, nutty miso-based broth and a signature pat of melting butter. This bowl is a masterclass in balance, combining wok-charred vegetables, chewy wavy noodles, and a deeply savory soup enriched with toasted sesame and ginger. It’s a robust, soul-warming experience that captures the essence of Japanese winter comfort in every spoonful.
🥗 Ingredients
The Aromatic Base
- 2 cloves Garlic (finely minced)
- 1 inch knob Fresh Ginger (grated)
- 1 tablespoon Toasted White Sesame Seeds (ground into a coarse paste)
- 1 tablespoon Sesame Oil (for sautéing)
The Miso Tare & Broth
- 3 tablespoons Red Miso (Aka Miso) (for deep, fermented flavor)
- 1 tablespoon White Miso (Shiro Miso) (for a touch of sweetness)
- 1 teaspoon Doubanjiang (Chili Bean Paste) (optional, for a subtle spicy kick)
- 4 cups Chicken or Pork Stock (high quality, low sodium)
- 1 teaspoon Sugar (to balance the salt)
Wok-Fried Toppings
- 1/4 lb Ground Pork (can substitute with sliced pork belly)
- 1 cup Bean Sprouts (rinsed and drained)
- 1 cup Green Cabbage (roughly chopped into bite-sized pieces)
- 1/4 cup Yellow Onion (thinly sliced)
Noodles and Garnishes
- 2 packs Fresh Ramen Noodles (thick, wavy 'Chijire' style preferred)
- 2 tablespoons Unsalted Butter (one thick slice per bowl)
- 1/4 cup Sweet Corn Kernels (canned or steamed)
- 2 stalks Green Onions (finely sliced)
- 1 Ajitsuke Tamago (soft-boiled marinated egg, halved)
👨🍳 Instructions
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1
Prepare your aromatics by mincing the garlic and grating the ginger. Use a mortar and pestle to grind the toasted sesame seeds until they release their oils and form a coarse, sandy paste.
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2
In a small bowl, whisk together the red miso, white miso, chili bean paste, sugar, and the ground sesame seeds to create your 'Miso Tare'. Set aside.
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3
Heat the sesame oil in a large wok or deep saucepan over medium-high heat. Add the ground pork and cook, breaking it up with a spatula until it is no longer pink.
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4
Add the garlic and ginger to the pork and sauté for 1 minute until fragrant, being careful not to burn the garlic.
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5
Toss in the sliced onions and cabbage. Increase the heat to high and stir-fry for 2-3 minutes until the vegetables are slightly charred but still crisp.
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6
Add the miso tare mixture to the wok. Stir constantly for 1 minute to 'toast' the miso, which intensifies the savory umami notes.
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7
Pour in the chicken or pork stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
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8
While the broth simmers, bring a large pot of unsalted water to a rolling boil. Cook the ramen noodles according to the package instructions (usually 2-3 minutes for fresh noodles), aiming for 'al dente'.
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9
Just before serving, add the bean sprouts to the simmering broth for the final 30 seconds so they soften slightly but retain their crunch.
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10
Drain the noodles thoroughly, shaking off all excess water so it doesn't dilute the rich broth.
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11
Divide the noodles into two deep ramen bowls. Ladle the broth and the vegetable/pork mixture over the noodles.
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12
Top each bowl with a spoonful of sweet corn, a handful of green onions, and half a marinated egg. Place a square of butter right in the center and serve immediately while the butter is melting into the soup.
💡 Chef's Tips
Use 'Chijire' (wavy) noodles as their curls are specifically designed to catch the thick, fatty miso broth. Do not boil the miso for too long; excessive boiling can destroy the delicate fermented aroma and make the soup taste bitter. If the broth is too salty for your preference, splash in a little more hot stock or water to balance it out. For an extra layer of flavor, use a blowtorch to lightly char the corn and cabbage before adding them to the bowl. Always warm your ramen bowls with hot water before serving to ensure the soup stays piping hot until the last drop.
🍽️ Serving Suggestions
Pair with a side of crispy pork Gyoza and a small dish of chili oil (Rayu). Serve with a chilled Japanese lager or a glass of hot Oolong tea to cut through the richness. Offer extra Shichimi Togarashi (seven-spice blend) on the side for those who want more heat. A side of pickled ginger (Beni Shoga) provides a bright, acidic contrast to the savory miso. Enjoy with a bamboo spoon to ensure you get a bit of broth, corn, and butter in every bite.