Sapporo-Style Miso Ramen with Butter and Corn
Born in the snowy kitchens of Hokkaido, this bold and hearty miso ramen features a rich pork broth blended with robust red miso paste, topped with a melting pat of butter and sweet corn that brings warmth from the inside out. Finished with spicy ground pork, bean sprouts, and chewy ramen noodles, this is the bowl you crave on the coldest nights.
Ingredients
- 4 portions fresh ramen noodles
- 1.5 liters chicken or pork broth
- 4 tablespoons red miso paste (aka miso)
- 1 tablespoon white miso paste
+ 15 more ingredients
Instructions
Heat the neutral oil in a large pot over medium-high heat. Add the garlic and ginger, stirring for 30 seconds until fragrant.
Add the ground pork and doubanjiang, breaking the meat into small crumbles. Cook for 5 minutes until the pork is browned and the chili paste is fragrant.
Add the sake and scrape up any browned bits from the bottom of the pot.
Pour in the broth and bring to a simmer. Cook for 20 minutes to let the flavors meld.
In a small bowl, combine the red miso and white miso with a ladleful of hot broth. Whisk until completely smooth, then pour back into the pot. Stir in the soy sauce and sesame oil. Keep the broth warm over low heat but do not let it boil vigorously after adding the miso.
Blanch the bean sprouts in boiling water for 30 seconds, then drain.
Cook the ramen noodles according to package directions. Drain well.
Divide the noodles among four large bowls. Ladle the miso broth and ground pork over the noodles.
Top each bowl with bean sprouts, sweet corn, a halved soft-boiled egg, sliced green onions, and a generous pat of butter. Drizzle with chili oil and a pinch of white pepper if desired.
Nutrition Estimate
Per serving • Estimated by Blinner AI