📝 About This Recipe
Originating from the snowy regions of Sapporo, this Miso Ramen is the ultimate comfort food, featuring a rich, nutty broth and chewy alkaline noodles. Our version balances fermented soybean paste with aromatic ginger, garlic, and a touch of toasted sesame oil for a deeply complex flavor profile. It is a soul-warming bowl that brings the authentic Japanese ramen shop experience directly to your home kitchen.
🥗 Ingredients
The Miso Base (Tare)
- 3 tablespoons Red Miso Paste (Aka Miso for deeper flavor)
- 1 tablespoon White Miso Paste (Shiro Miso for sweetness)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 tablespoon Toasted Sesame Seeds (Ground into a paste or fine powder)
The Broth and Aromatics
- 4 cups Chicken Stock (High quality or homemade unsalted)
- 1 teaspoon Dashi Powder (For an extra layer of sea-umami)
- 3 cloves Garlic (Grated or finely minced)
- 1 inch piece Fresh Ginger (Grated)
- 1/4 lb Ground Pork (Adds body and fat to the broth)
- 1 tablespoon Toasted Sesame Oil (For sautéing)
- 1 teaspoon Doubanjiang (Spicy bean paste; optional for a kick)
Noodles and Toppings
- 2 packs Fresh Ramen Noodles (Thick, wavy style preferred)
- 4 slices Chashu Pork (Store-bought or homemade braised pork belly)
- 1 Ajitsuke Tamago (Soft-boiled marinated egg, halved)
- 2 tablespoons Sweet Corn Kernels (Canned or steamed)
- 2 stalks Green Onions (Finely sliced)
- 1 sheet Nori Seaweed (Cut into small rectangles)
- 1 tablespoon Unsalted Butter (Optional Sapporo-style finish)
👨🍳 Instructions
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1
Prepare the Miso Tare: In a small bowl, whisk together the red miso, white miso, mirin, and ground toasted sesame seeds until a smooth paste forms. Set aside.
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2
Heat the toasted sesame oil in a medium pot or Dutch oven over medium-high heat.
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3
Add the ground pork to the pot. Cook, breaking it into very small crumbles with a spatula, until browned and no longer pink.
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4
Stir in the grated garlic, ginger, and doubanjiang (if using). Sauté for 1-2 minutes until the aromatics are fragrant and the oil turns slightly red.
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5
Pour in the chicken stock and add the dashi powder. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10-15 minutes to marry the flavors.
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6
While the broth simmers, bring a separate large pot of water to a rolling boil for the noodles.
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7
Temper the Miso: Ladle about 1/2 cup of the hot broth into your miso paste mixture. Whisk until smooth, then pour this slurry back into the main pot. Note: Do not boil the broth vigorously once the miso is added, as high heat destroys the delicate flavors of the ferment.
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8
Cook the ramen noodles in the boiling water according to the package instructions (usually 2-3 minutes). Aim for 'al dente' as they will continue to soften in the hot soup.
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9
Drain the noodles thoroughly. It is important to shake off excess water so it doesn't dilute your carefully crafted broth.
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10
Divide the cooked noodles between two deep ramen bowls.
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11
Ladle the hot miso broth and pork crumbles over the noodles, ensuring the noodles are fully submerged.
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12
Arrange your toppings: place two slices of chashu, half a marinated egg, a spoonful of corn, and a sprinkle of green onions on top.
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13
Tuck a piece of nori into the side of the bowl and, for the authentic Sapporo touch, add a small pat of butter in the center.
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14
Serve immediately while piping hot.
💡 Chef's Tips
Use a mix of miso types; red provides the salt and depth, while white provides a creamy sweetness. Never boil the broth after adding the miso tare, as it can turn the soup bitter and lose its floral aroma. Warm your ramen bowls with hot tap water before serving to keep the soup hot for as long as possible. If you can't find fresh ramen noodles, look for 'frozen' ones at Asian markets—they are far superior to dried instant packs. For a clearer broth, you can strain the pork crumbles out, but leaving them in provides the 'Kotteri' (rich) style popular in Japan.
🍽️ Serving Suggestions
Pair with a side of pan-fried pork Gyoza (Japanese dumplings) for a classic set meal. Serve with a chilled glass of dry Japanese lager or a cold Oolong tea to cut through the richness. Offer a side of Rayu (Japanese chili oil) for those who want to customize their spice level. A small side of pickled ginger (beni shoga) provides a bright, acidic contrast to the savory miso.