Sapporo ramen

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.