Hokkaido Sapporo-style Miso Ramen

Experience the soul of Sapporo with this robust miso ramen, featuring a deeply savory broth topped with charred minced pork and crunchy bean sprouts.

Ingredients

• 2 servings dried wavy ramen noodles
• 150 g minced pork
• 100 g fresh bean sprouts
• 1 white onion
• 2 eggs
• 4 tbsp miso seasoning paste
• 500 ml hot water or broth
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp vegetable oil
• to taste salt
• optional sliced green scallions

Instructions

1. 1Soft-boil the eggs

   

   Carefully place the eggs into a pot and cover with water. Bring to a boil, then reduce the heat to a simmer, cooking until the eggs reach a perfect soft-boiled consistency with creamy yolks.

   Tip: Add a splash of vinegar or a pinch of salt to the water to make the eggs easier to peel later.
2. 2Cool the soft-boiled egg

   

   Once the egg has finished boiling, use a slotted spoon to carefully lift it out of the hot water. Immediately submerge it in a plastic container filled with ice water to stop the cooking process, ensuring the yolk remains perfectly soft.

   Tip: Shocking the egg in ice water not only stops the cooking but also makes the shell much easier to peel later.
3. 3Slice the onion

   

   Place a peeled white onion on a wooden cutting board and use a sharp knife to slice it into thin, even half-moons. These will be stir-fried later to provide a sweet, aromatic base for the ramen toppings.

   Tip: Keep the root end intact while slicing to hold the onion layers together for more stable and even cuts.
4. 4Brown the minced pork

   

   Heat a small amount of oil in a white pan over medium-high heat. Add the fresh minced pork and use a wooden spoon to break it apart, stir-frying until the meat is fully cooked and has developed a nice brown color.

   Tip: Wait for the pan to get hot before adding the meat to get a better sear and prevent the pork from sticking.
5. 5Aromatize the pork

   

   Once the minced pork is browned and fully cooked, add the minced garlic and ginger to the pan. Toss in the sliced onions and stir-fry everything together over medium heat until the aromatics are fragrant and the onions begin to soften.

   Tip: Stir constantly to prevent the minced garlic from burning, which can introduce a bitter flavor to the dish.
6. 6Add the fresh bean sprouts

   

   Once the minced pork and onions have softened and developed flavor, add a generous handful of fresh bean sprouts to the pan. Use chopsticks or a spatula to toss them in with the meat mixture.

   Tip: Bean sprouts cook very quickly, so add them toward the end of the stir-fry process to maintain their crunch.
7. 7Stir-fry the vegetable mix

   

   Stir-fry the bean sprouts, sliced onions, and cooked minced meat together over high heat. Season the mixture lightly with salt and continue tossing until the vegetables are tender but still retain a bit of texture.

   Tip: Stir-frying on high heat helps evaporate excess moisture from the sprouts, preventing the topping from becoming soggy.
8. 8Cook the ramen noodles

   

   Bring a pot of water to a vigorous boil and add the dried wavy ramen noodles. Allow them to cook for approximately four and a half minutes, or until they reach your preferred level of firmness.

   Tip: Gently stir the noodles occasionally as they boil to ensure they do not clump together in the pot.
9. 9Prepare the miso base

   

   Squeeze the concentrated miso seasoning paste into the bottom of a clean ceramic serving bowl. This rich, dark red-brown paste will serve as the flavorful foundation for your Sapporo-style ramen broth.

   Tip: Make sure to squeeze out every drop of the paste to ensure the broth has the full, intended depth of flavor.
10. 10Dissolve the miso paste

    

    Pour hot water or broth over the miso paste in your serving bowl. Use a ladle to stir vigorously until the paste is completely dissolved, creating a smooth and fragrant base for your ramen.

    Tip: Stir thoroughly to ensure no clumps of miso remain at the bottom of the bowl for a consistent flavor in every spoonful.
11. 11Add the ramen noodles

    

    Once the ramen noodles have boiled for approximately four and a half minutes and are perfectly cooked, drain them well. Using chopsticks, gently lift the noodles and place them into the prepared hot miso broth, folding them in so they are evenly submerged.

    Tip: Work quickly once the noodles are drained to prevent them from sticking together before they hit the broth.
12. 12Add the stir-fried toppings

    

    Evenly distribute the stir-fried minced pork, onions, and bean sprouts over the noodles. Including the juices from the pan will mingle with the miso broth to add an extra layer of savory richness.

    Tip: Including the juices from the stir-fry pan adds extra richness and pork flavor to the ramen broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions