Miso Ramen
Miso ramen is Sapporo's invention, born in the 1950s when a Hokkaido noodle-stall owner began adding fermented soybean paste to the broth on a cold winter evening. Hokkaido winters demand a bowl dense enough to hold warmth, and miso — fatty, saline, deeply umami — delivers that in a way clear broths cannot. Corn and butter are standard Sapporo additions, not optional flourishes. The pork is stir-fried in the wok first with garlic and bean paste, then the broth goes in — meaning the miso never boils long enough to lose its fermented edge. The wavy noodles trap the thicker stock and hold every knot of flavour.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Fermented
Contains fermented ingredients
Traditional recipe
Authentic taste
Ingredients 2 servings
- 1.5L chicken or pork bone broth
- 3 tbsp red or white miso paste
- 300g fresh ramen noodles
- 150g ground pork
- 80g canned corn kernels, drained
- 1 tbsp unsalted butter
- 60g bamboo shoots, drained and sliced
- 2 soft-boiled ramen eggs, halved
- 2 sheets nori, halved
- 2 spring onions, sliced
- 1 tsp toasted sesame seeds
- 80g fresh bean sprouts, blanched
How to make it
- 1Sauté garlic and ground pork in a wok over high heat, breaking up the meat as it cooks, until no pink remains.
- 2Add miso paste and stir-fry 60 seconds until it darkens slightly.
- 3Pour in hot broth and bring to a low simmer — do not boil hard once miso is in or it loses its fermented edge.
- 4Add butter and stir until melted.
- 5Cook noodles per packet, drain.
- 6Divide noodles between two bowls, ladle miso broth over.
- 7Top with corn, bean sprouts, halved ramen egg, bamboo shoots, nori and spring onion.
- 8Scatter sesame seeds last.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
