濃厚！自家製！ 味噌ラーメン

What's in it

9 parts read from its 12 ingredient lines and its title.

Broth base

• Chicken “鶏がらスープの素 大さじ1”

Tare and seasoning

• Miso “みそ 大さじ4”
• Chili bean paste (doubanjiang) “豆板醤 小さじ1”

Aroma oil

• Sesame oil “ごま油 小さじ1”

Noodles

• Ramen noodles, kind not stated “中華麺 2玉”

Toppings

• Ground pork or other minced meat “鶏ひき肉 150g”
• Scallion or negi “ねぎ 1本”
• Bean sprouts “もやし 1袋”
• Cabbage “キャベツ 1/4個”

Against the usual Miso

It has 3 of the 5 parts of the usual Miso ramen: miso, bean sprouts and scallion or negi. Not on it: sweet corn and butter.

Less usual for the style: chili bean paste (doubanjiang) (in 15% of Miso recipes) and ground pork or other minced meat (in 15% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.