Photograph of the finished Sapporo ramen

Japan · Mì ramen tương miso Sapporo

Sapporo ramen

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 720 g
  • Photograph of Pork bones Pork bones 1.4 kg
  • Photograph of Miso paste Miso paste 220 g
  • Photograph of Pork Pork 600 g
  • Photograph of Bean sprouts Bean sprouts 400 g
  • Photograph of Sweet corn Sweet corn 320 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 120 g

Method

  1. 1 Simmer pork bones for 2 hours and 30 minutes until a slightly cloudy broth is formed, then strain.
  2. 2 Sauté the minced pork, onions, bean sprouts, and garlic in oil in a deep pan for 5 minutes.
  3. 3 Mix the miso into the pan with the vegetables and stir for 60 seconds until the miso is slightly browned and fragrant. This is a unique step in Sapporo ramen and is not found in regular miso ramen.
  4. 4 Pour hot broth into the pan and bring to a boil for 90 seconds to allow the flavors of the stir-fried vegetables to infuse into the water.
  5. 5 Boil the thick, curly noodles for 2 minutes, then place them in a bowl and pour the entire pan of broth over them.
  6. 6 Place a slice of butter on top of the bowl along with the corn and green onions; the butter helps keep the noodle soup warm during cold weather.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: high-pressure cooking for 50 minutes, then naturally releasing the pressure; the steps of sautéing miso and adding sauce still require the lid to be open.

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