Authentic Hokkaido Miso Ramen

Experience the rich and comforting flavors of Hokkaido miso ramen, featuring savory garlic-scented stir-fried vegetables, thick bone broth, and rich miso paste.

Ingredients

• 1 serving thick bone broth
• 300 cc boiling water
• 55 cc miso paste
• 1 portion medium-thick ramen noodles
• 1 portion cabbage
• 1 portion bean sprouts
• 1 portion garlic oil
• to taste salt and pepper
• 1-2 pieces wakame seaweed
• 1-2 slices chashu pork
• 1 soft-boiled egg
• 2 tbsp corn kernels
• 1 small piece butter
• to taste chopped green onions

Instructions

1. 1Slice Chashu Pork

   

   Place the cooked chashu pork belly on a wooden cutting board and slice it evenly into portions.

   Tip: Ensure the knife is sharp to get clean, uniform slices.
2. 2Add Garlic Oil to Pan

   

   Place a pot or pan on the stove over heat, and pour in a portion of garlic oil to start cooking.

   Tip: Heat the oil gently to release the full aroma of the garlic.
3. 3Stir-Fry Vegetables with Aromatics

   

   Add a small amount of cabbage and bean sprouts into the hot pan with garlic oil, season with a little salt and pepper, and stir-fry until fragrant.

   Tip: Stir-fry quickly over medium-high heat so the vegetables stay crisp-tender.
4. 4Prepare Miso Soup Base

   

   Bring a serving of thick bone broth to a boil, then add an equal amount of boiling water to dilute and adjust the soup base.

   Tip: Mixing the rich bone broth with boiling water helps create the right consistency for ramen soup.
5. 5Dissolve Miso Paste

   

   Add the measured miso paste into the boiling soup base and stir thoroughly until fully dissolved and smooth.

   Tip: Use about 50-60cc of miso paste per 300cc serving of noodle soup for optimal flavor.
6. 6Simmer Wakame and Vegetables

   

   Add some wakame seaweed and return the pre-cooked stir-fried vegetables back into the miso soup to simmer together.

   Tip: Letting the vegetables simmer briefly in the miso broth allows them to absorb the savory flavors.
7. 7Add cooked noodles to the bowl

   

   Take the cooked medium-thick noodles and transfer them from the strainer directly into the serving bowl containing the seasoning base.

   Tip: Gently shake off excess water before placing the noodles into the bowl.
8. 8Pour miso soup over the noodles

   

   Pour the hot, rich miso-flavored soup directly over the noodles in the bowl, ensuring the broth coats every strand.

   Tip: Pour slowly to keep the noodles neatly arranged.
9. 9Assemble Ramen Toppings

   

   Place the simmered vegetables, a slice of chashu, soft-boiled egg, corn, butter, green onions, and seaweed onto the noodles and broth, then torch the butter.

   Tip: Arrange the ingredients neatly to create a traditional ramen presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions