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–+ servings

Pork Miso Ramen in 15 Minutes (Sapporo Style)

Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Broth

Seasoned Pork

Toppings & Noodles

Instructions 

  • Prepare a bowl of ice water and set it by the stove. Bring a pot of water to a rolling boil and add a pinch of salt. Add 100 g bean sprouts and the thick stem part of 30 g Oriental spinach to the pot and boil for 30 seconds.
    boiling beansprouts and spinach in a pot of water on the stove
  • Submerge the leaves of the spinach and boil for another 30 seconds before transferring them to the ice water bath. Set aside for later.
    blanched beansprouts and spinach in an ice water bath in a steel mixing bowl on a white background
  • Add 1 tbsp ground sesame seeds, 1 tbsp smooth peanut butter, and 1 tsp Chinese-style chicken bouillon powder to a heatproof bowl or jug. Measure out 500 ml freshly boiled water and add a splash to the bowl.
    pouring hot water into a bowl with ground sesame seeds, peanut butter and chicken bouillon powder
  • Whisk until smooth before adding the rest of the water and set by the stove for later.
    Miso ramen soup base made with ground sesame seeds, peanut butter and chicken bouillon powder
  • Heat a large wok over medium and add 1 tsp butter and 1 tsp lard. Once melted, reduce the heat to medium low and add 4 cloves grated garlic, 1 tbsp grated ginger root and 2 tbsp Japanese leek (naganegi). Mix occasionally to prevent burning and fry until fragrant.
    frying grated ginger, grated garlic and finely diced Japanese leek in butter and lard in a wok on the stove top
  • Increase the heat to medium and add 150 g ground pork, fry until cooked through and slightly browning around the edges. Then add 1 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp mirin, 1 tsp oyster sauce, ½ tsp sugar and ½ tsp chili bean sauce (toban djan). Stir fry until the pork is evenly coated and thoroughly browned.
    fried aromatics and browned pork mince in a wok with condiments to flavor
  • Add the nutty broth from earlier to the wok and mix well, scraping the edges of the pan as you go. Bring to a boil then turn off the heat. Place 1 ½ tbsp yellow miso paste (awase) in a miso strainer, dip it in the broth and whisk thoroughly to incorporate it into the broth.
    adding miso in miso strainer to soup base in wok
  • Boil 2 portions ramen noodles for 30 seconds less than the time stated on the packaging.
    homemade egg ramen noodles boiling in a pot of water on the stove top
  • Drain the noodles thoroughly and rinse with hot water to remove excess starch. Shake thoroughly, then divide them between serving bowls and top with the soup.
    cooked egg ramen noodles in a black bowl on a white background
  • Squeeze the spinach thoroughly and shake the beansprouts to remove any excess water. Arrange them on top of the noodles along with canned sweet corn, finely chopped green onions, ramen eggs, roasted seaweed for sushi (nori) and a small pat of butter. Enjoy!
    miso ramen topped with spicy ground pork, ramen eggs, blanched spinach, sweetcorn, chopped green onion and nori in a black bowl on a white background

Notes

  • Taste the soup right before plating. Add hot water if salty or tiny bit of soy sauce if flat.
  • Cook noodles last and serve within 10 seconds of draining to keep them firm and springy.
  • Refrigerate the seasoned pork topping up to 3 days or freeze 1 month. Reheat until steaming before use.
  • If you must save leftovers, store noodles and broth separately. Reheat broth to a simmer and flash noodles in hot water for 5 seconds.
  • The nutritional value is calculated based on drinking all of the soup. I don't recommended finishing up the soup in this recipe.