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Easy homemade pork miso ramen in a black bowl topped with ramen eggs, spinach, beansprouts, nori and sweetcorn next to a plate of fried gyoza and a tub of miso paste.

Pork Miso Ramen in 15 Minutes (Sapporo Style)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
Make restaurant-worthy ramen at home with this amazing pork miso ramen recipe! Not only is the broth rich, creamy and delicious but the whole dish can be put together in just 15 minutes!
Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 portions
Calories 642
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 portions
Calories: 642

Equipment

Ingredients 
 

Pork

  • 1 tsp unsalted butter
  • 150 g ground pork
  • 4 cloves garlic finely diced
  • 1 tbsp ginger root finely diced
  • 2 tbsp green onion white part, finely diced
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 1 tsp oyster sauce
  • ½ tsp chili bean sauce tobanjan

Broth / Noodles

  • 500 ml freshly boiled water
  • 1 tsp Chinese-style chicken bouillon powder
  • 1 tbsp smooth peanut butter
  • 1 ½ tbsp yellow miso paste (awase miso)
  • 2 portions ramen noodles

Toppings (Optional)

  • 30 g spinach
  • 100 g beansprouts
  • 2 tsp sweet corn
  • 2 tsp green onion green part, finely sliced
  • 2 tsp unsalted butter
  • 2 ramen egg(s) or soft boiled egg
  • 2 sushi nori seaweed nori

Instructions 

  • Melt 1 tsp unsalted butter in a pan over a medium heat and add 4 cloves garlic , 1 tbsp ginger root and 2 tbsp green onion. Once fragrant add 150 g ground pork and stir-fry until cooked through.
    stir frying pork for miso ramen
  • Season with 1 tsp soy sauce, 1 tsp mirin, 1 tsp oyster sauce and ½ tsp chili bean sauce and mix thoroughly. Simmer until the liquid is almost gone and then turn off the heat.
    flavouring pork for miso ramen
  • Take a heatproof measuring jug and whisk 500 ml freshly boiled water with 1 tsp Chinese-style chicken bouillon powder and 1 tbsp smooth peanut butter until dissolved. Pour the soup into the pan and heat on medium once more.
    making broth for miso ramen
  • Bring to a boil and then turn off the heat. Place 1 ½ tbsp yellow miso paste (awase miso) on a mesh spoon or ladle, dip it into the soup and then whisk it to break it up. This technique makes it easier to incorporate the miso into the soup smoothly without lumps. (Alternatively, mix the miso paste with a small amount of broth in a separate bowl and pour back into the pan once smooth.)
    adding miso paste to miso ramen broth
  • Add 100 g beansprouts to the broth and cook them in the residual heat for 1-2 minutes. (No need to turn the heat back on.)
    cooking the beansprouts in the broth using residual heat
  • Cook 2 portions ramen noodles according to the instructions on the packaging and add 30 g spinach to the water in the final minute. Drain using a colander and rinse both the noodles and spinach with fresh hot water to wash off any excess starch.
    cooking spinach leaves together with ramen noodles
  • Dish up the noodles into a large bowl, pour the broth over the noodles and top with the pork, beansprouts and spinach. Garnish with green onion (green part), sweet corn (straight from the tin is fine but you can microwave them if you prefer them warm.) and unsalted butter in each bowl.
    completed miso ramen in a bowl with nori and egg
  • Enjoy!

Notes

The nutritional value is based on when you drink up the soup (we rarely drink up the soup when it comes to ramen)

Nutrition

Calories: 642kcal | Carbohydrates: 81.8g | Protein: 23.7g | Fat: 22.8g | Saturated Fat: 10.2g | Polyunsaturated Fat: 3.6g | Cholesterol: 73mg | Sodium: 2264.5mg | Fiber: 8.7g