Sapporo Miso Seafood Ramen

What's in it

13 parts read from its 20 ingredient lines and its title.

Broth base

• Chicken “4 cups chicken broth”
• Seafood or dashi (kombu, bonito, niboshi) “¼ cup dried sardines ((niboshi))”

Tare and seasoning

• Soy sauce (shoyu) “1 tbsp soy sauce”
• Miso “4 tbsp miso paste”

Aroma oil

• Sesame oil “1 tbsp sesame oil”

Noodles

• Ramen noodles, kind not stated “3 ramen noodles ((bunches))”

Toppings

• Shrimp or other seafood “½ lb squid (tentacles)”
• Boiled or soft egg “3 eggs ((softboiled, optional topping))”
• Nori “3 dried seaweed ((the rectanglar ones, optional))”
• Scallion or negi “1 green onion (sliced)”
• Sweet corn “½ cup corn”
• Butter “1½ tbsp butter”
• Mushrooms (shiitake, enoki, shimeji) “⅓ lb shiitake mushrooms (sliced)”

Against the usual Sapporo miso

It has 3 of the 5 parts of the usual Sapporo miso ramen: miso, sweet corn and butter. Not on it: bean sprouts and ground pork or other minced meat.

Less usual for the style: shrimp or other seafood (in 16% of Sapporo miso recipes) and mushrooms (shiitake, enoki, shimeji) (in 16% of Sapporo miso recipes).

Sapporo's miso ramen: a rich broth seasoned with miso, often cooked in a wok with bean sprouts, cabbage and ground pork, over thick, curly noodles, commonly topped with sweet corn and butter.